Home Brew Forums > Home Brewing Beer > General Techniques > Define "BOIL"
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Old 09-10-2006, 02:33 PM   #11
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Quote:
Originally Posted by Brewno
Now that's a surprise. I didn't know you had to remove the heat before adding hops. I just put my hops (in bags) right in the boiling wort.
The more I read the more I have questions

Tommy
What I should have said was for adding extract or anything else that could stick to the bottom of the kettle and burn/scorch.

Sorry

I don't stop the boil to add hops.


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Old 09-10-2006, 02:38 PM   #12
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Well that's good news

Tommy


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Old 09-19-2006, 05:55 PM   #13
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So the answer is?...

I would like to know how to calculate boil off rate. I think the problem with my slightly sweet first brew may have been that an electric stove will not get my kettle to a full rolling boil. It just getts to a mild churn.

>>Goes to look for jet engine to properly boil wort...
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Old 09-19-2006, 06:04 PM   #14
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Boil off rate is simply your (preboil volume - postboil volume)/preboil volume*100
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Old 09-19-2006, 07:24 PM   #15
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Quote:
Originally Posted by Chairman Cheyco
Boil off rate is simply your (preboil volume - postboil volume)/preboil volume*100
Then devide it to hours boiled if you want boil off rate for one hour.
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Old 09-19-2006, 07:58 PM   #16
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Ok, walk me through this. Extract partial boil.
Used 2 gal. water and 6.6 lbs LME, .6 lbs DME
Boiled 1 hour, added to primary with 3.25 gal. cold water, to = 5 gal.

What would the calcualtion be, as far as including the volume of the malt extract?

Without adding the volume for the malt, it would be 2 - 1.75/2*100 =12.5%
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Old 09-19-2006, 09:20 PM   #17
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Yup, you got it.
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Old 09-19-2006, 09:51 PM   #18
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"A boil is a boil no matter if it is a slow boil or a full rolling one." This is what my sister-inlaw(a food science major) said as my brother and I debated the same thing while boiling the wort. I can tell you that our minimal boil we used did not create the hot break.
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Old 09-19-2006, 09:58 PM   #19
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Boil is a Chemical state as it were, not a temperature.

WATER boils at 212F, but WATER also has a OG of 1.000.

WORT is not WATER, I'm not implying that gravity and boiling have anything to do with each other, although they may, I'm just stating that different compounds have different Boiling Points (Defined as the Temperature at which a Liquid turns to a Gas).

It is likely (as some of us have noted) that wort has a Lower Boiling Point (Temperature) than Water, Probably due to the Sugars in the Wort, which actually may mean that Gravity and Boiling point and Inversly related.

Whats the Boiling point and Gravity of Corn Sytup? Likely High Gravity, Low boiling Point?
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Old 09-19-2006, 10:10 PM   #20
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Well if you're going to get that technical, you need to figure out if you're actually boiling the sugar or boiling the water out of the sugar solution. The vapor coming off wort is pure water. Once you boil all the water out of your wort, you'll have liquid sugar and it's boiling temperature will be much higher. The aqueous sugar solution may have a different boiling point, but it's still only water coming out.


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