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Old 02-12-2011, 01:06 PM   #1
Sean
 
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60-min boil time is the standard, but I am not sure why. I am thinking about a 45 min boil for an IPA. I am also going to do a 45 min mash, which I have done in the past successfully. With these shorter times, I think I can get down to close to 3 hours for an AG batch. Baring any mishaps!!

I know the mash works. With an IPA, is there any reason to do a 60 min boil?
I am not trying to accentuate malt flavor, it is mostly 2row anyway. I have calculated that I would have to add about 50% more hops at 45 min to get the same IBUs as adding at 60 min. I can get it to the volume I need in that time.

What are your thoughts? Is there any reason to do a 60 min boil? This would not be best for a Pils, or stout, but for an IPA?

 
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Old 02-12-2011, 01:23 PM   #2
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I would not recommend the 45 minute boil as you will not get full hop utilization. The purpose of the 60 minute boil time is so your bittering hop can do it's job and pass on the needed IBUs to your beer. Since you are doing an IPA, I would definitely do the 60 minute boil. If you're interested in saving time you should check out the Aussie style brew in a bag. Basically one vessel brewing. Good Luck!
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Old 02-12-2011, 01:26 PM   #3
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The main reasons for the standard 60-100 minute boil times are

1.) tradition
2.) hop utilization/elimination of flavor/aroma contribution by bittering hops
3.) getting rid of DMS

DMS might be a concern with a 45-minute boil, but generic 2-row malt isn't nearly as rich in DMS precursors as Pilsner malt is. I say give it a shot and report back.

 
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Old 02-12-2011, 01:43 PM   #4
BOBTHEukBREWER
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My last brew (see high FG post) was boiled for 15 minutes without hops and bittering hops went in for 45 minutes, I find I get sufficient bittering with 1 oz of cascade hops as the bittering hop. (per 5.5 gallons)

 
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Old 02-12-2011, 01:48 PM   #5
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I agree Arcane, DMS might be an issue.

I will be boiling off over 10%, and can cool it within 15 minutes, and it will have about 60 IBU, so I am not sure how perceptable it would be.

 
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Old 02-12-2011, 02:16 PM   #6
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Quote:
Originally Posted by BOBTHEukBREWER View Post
My last brew (see high FG post) was boiled for 15 minutes without hops and bittering hops went in for 45 minutes, I find I get sufficient bittering with 1 oz of cascade hops as the bittering hop. (per 5.5 gallons)
I am considering this hop schedule:

45 Min: 1.1 oz 13.2% Simcoe
30 Min: 0.2 oz 5.4% Cascade and 0.2% 8.2% Amarillo
20 Min: 0.2 oz 5.4% Cascade, 0.2% 8.2% Amarillo, 0.2 oz 7.0% Sterling
10 Min: 0.2 oz 5.4% Cascade, 0.2% 8.2% Amarillo, 0.2 oz 7.0% Sterling
0 Min: 0.2 oz 5.4% Cascade, 0.2% 8.2% Amarillo, 0.2 oz 7.0% Sterling
Dry: 0.5 oz each Simcoe, Cascade, Amarillo and Sterling

The Simcoe will add about 35IBUs, and the other additions will add about 20-25.

 
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Old 02-12-2011, 02:37 PM   #7
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Quote:
I know the mash works. With an IPA, is there any reason to do a 60 min boil?
You will have to use more hops to get the same bitterness. This will lead to more sludge and lost wort. You will either have to strain the sludge or start with more wort, and thus more grain. So, it is a cost issue mostly. But that would be the only downside. I don't think DMS is an issue at all with non-pilsner malt. Even if it is, it is all driven off with a good 30 min. boil.

 
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Old 02-12-2011, 02:57 PM   #8
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It'd be fine, I think. I boil for 60 minutes or longer, just because I need to reduce my volume sometimes. If you have a vigorous boil and don't have DMS issues, I think 45 minutes for a boil is sufficient.
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Old 02-12-2011, 05:44 PM   #9
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I brewed a higher gravity IPA last week. I realized that my eff. was lower than usual, so there must be more sugar in the grains. So I sparged again with 2 gallons of water and got wort with a pre-boil SG of 1.026. I only boiled for 30 minutes to get an OG of 1.034. Hopped with .25 oz. 5.4% Cascades at 30 min and .25 oz. of Cascade at flame out. Got me 16 IBUs. Just an experiment to see what a low gravity mild pale ale would taste like.

As long as there is no worry about DMS and you accounted for less boil off, I don't see too much problem with a shorter boil. Only one way to find out - just do it! Make sure you post your results for the rest of us.

 
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Old 02-12-2011, 07:55 PM   #10
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A HUGE reason for the boil is to denature and coagulate grain proteins for final beer clarification, shelf life, and stability along with other reasons mentioned. A sufficient boil is very important. I highly recommend boiling for AT LEAST 60 minutes but you do what you want.

 
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