robertbartsch
Well-Known Member
OK, so during the grain mash the starches from the barley grain are converted to sugars and subsequently the wort is boiled for typically an hour.
Other than allowing added hops to provide some bittering and aroma, does the boil serve any chemical purpose, for example, does it change the composition of the sugars or is the boil merely done in brewing to blend or enhance the malt flavors?
I mostly brew using extracts but often I also mash in grains (e.g., PM brews) and this is mostly done in a separate pot which I then add to the extract boil.
My question is really; do I need to boil the separate grain mash for one hour if I will not be boiling the "extract sourced wort" for more than a few minutes?
Thx...
Other than allowing added hops to provide some bittering and aroma, does the boil serve any chemical purpose, for example, does it change the composition of the sugars or is the boil merely done in brewing to blend or enhance the malt flavors?
I mostly brew using extracts but often I also mash in grains (e.g., PM brews) and this is mostly done in a separate pot which I then add to the extract boil.
My question is really; do I need to boil the separate grain mash for one hour if I will not be boiling the "extract sourced wort" for more than a few minutes?
Thx...