I have always done 60min boils and my calculation of attenuation has been very accurate. My last boil was 30min only, to increase chill haze in the beer.
The attenuation of this batch was much higher, making me think it is related to the short boil driving to a more fermentable wort.
Is there any study on this regard?
I'm planning to brew a 5 gal test batch, boil for 30min and take out two 1gal samples, boil further 30min and take another two 1 gal samples, boil further 30min and take 1 gal sample. Will end up with 5 1gal samples (2-30min, 2-60min and 1-90min) which will ferment independently, same yeast, same temp, and see how attenuation is affected by the boil time.
Thoughts?
The attenuation of this batch was much higher, making me think it is related to the short boil driving to a more fermentable wort.
Is there any study on this regard?
I'm planning to brew a 5 gal test batch, boil for 30min and take out two 1gal samples, boil further 30min and take another two 1 gal samples, boil further 30min and take 1 gal sample. Will end up with 5 1gal samples (2-30min, 2-60min and 1-90min) which will ferment independently, same yeast, same temp, and see how attenuation is affected by the boil time.
Thoughts?