susitna4
Member
Are there any advantages to it? Do higher gravity extract beers benefit from longer boils? When doing a 90 minute boil, do you add bittering hops for the entire 90 or for 60?
Just curious.
Just curious.
90 minute boil for extract?
- Thread starter susitna4
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turtleboy3737
Well-Known Member
I can't think of a single good reason to do a 90 minute extract boil. For AG there are reasons for longer boils, but generally speaking the only reason to even boil an extract batch is to extract the goodness from the hops.
wyzazz
Well-Known Member
+1, unless you have a 90min hop addition there is no need. Only boil as long as you longest hop addition and you'll be golden!
susitna4
Member
Thanks for the answers.
Marsdude
Well-Known Member
Palmer actually recommends a longer boil. Here is a quote from "How to Brew."
"A foam will start to rise and form a smooth surface. This is good. If the foam suddenly billows over the side, this is a boil-over (Bad). If it looks like it is going to boil over, either lower the heat or spray the surface with water from a spray bottle. The foam is caused by proteins in the wort that coagulate due to the rolling action of the boil. The wort will continue to foam until the protein clumps get heavy enough to sink back into the pot. You will see particles floating around in the wort. It may look like Egg Drop Soup. This is called the Hot break and may take 5-20 minutes to occur, depending on the amount of protein in your extract. Often the first hop addition triggers a great deal of foaming, especially if hop pellets are used. I recommend waiting until the Hot break occurs before doing your first Hop addition and timing the hour. The extra boiling time won't hurt."
The link is here: http://www.howtobrew.com/section1/chapter7-2.html
"A foam will start to rise and form a smooth surface. This is good. If the foam suddenly billows over the side, this is a boil-over (Bad). If it looks like it is going to boil over, either lower the heat or spray the surface with water from a spray bottle. The foam is caused by proteins in the wort that coagulate due to the rolling action of the boil. The wort will continue to foam until the protein clumps get heavy enough to sink back into the pot. You will see particles floating around in the wort. It may look like Egg Drop Soup. This is called the Hot break and may take 5-20 minutes to occur, depending on the amount of protein in your extract. Often the first hop addition triggers a great deal of foaming, especially if hop pellets are used. I recommend waiting until the Hot break occurs before doing your first Hop addition and timing the hour. The extra boiling time won't hurt."
The link is here: http://www.howtobrew.com/section1/chapter7-2.html
