SporkD2
Well-Known Member
I have seen lots of recipes call for 90min mashes and boils.
The mash I can understand giving the enzymes longer to do their work and convert everything. Other then that what is the benefits? I have heard that anything longer then 60 mins is useless, please explain this to me.
The boil is what gets me. If i start with an 060 preboil and boil 60 mins I am going to get a certain post boil SG. How or what do I need to do to calculate a 90 min boil? Wouldnt that same 060 beer be a higher SG if I did a 90 min boil considering I will evaporate more water? I understand the boiling off DMS part, but does promash calculate a 90min SG?
Thanks
The mash I can understand giving the enzymes longer to do their work and convert everything. Other then that what is the benefits? I have heard that anything longer then 60 mins is useless, please explain this to me.
The boil is what gets me. If i start with an 060 preboil and boil 60 mins I am going to get a certain post boil SG. How or what do I need to do to calculate a 90 min boil? Wouldnt that same 060 beer be a higher SG if I did a 90 min boil considering I will evaporate more water? I understand the boiling off DMS part, but does promash calculate a 90min SG?
Thanks