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Old 04-20-2012, 10:01 PM   #21
jbsg02
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I read that Hoegaarden and Celis White is only a 30 min boil



 
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Old 05-02-2012, 12:58 PM   #22
Sean
 
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This worked out fine, and I have done a few more batches with 45min or 50 min boil. They have been pretty simple pale ales, or IPAs.

No veg flavors, fairly clear, no secondary, good flavor at about 8 weeks.

It doesn't seem like much time to save, but I seem to plan better, and have all my stuff together if I know I have a shorter boil, so it is probably just my attitude.

Luck!



 
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Old 05-02-2012, 01:11 PM   #23
KeyWestBrewing
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Glad to see it worked. I tried a 45 min boil on my last batch. Mostly just to experiment, but also mostly since I got a new 11.5 gal boil kettle with a much bigger circumference than my old kettle. It burned off 1.5 gal over a 45min boil so I think the batch will turn out just fine.
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Old 05-02-2012, 01:46 PM   #24
kpr121
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Thanks for replying with your experiences. I am always looking for ways to shorten the brew day (wife always thinks my brew days take too long, even though I am usually halfway done before she even wakes up on the weekend!) and I think this may just be one of them. I have done 45 min mashes with pretty good results, and now that I have a HERMS setups with pumps that can recirculate I think I can get even better efficiency.

I’ll be doing this on my next 2-row base malted batch. I will plan on a more vigorous boil to try to drive out as much DMS as possible.
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Old 05-02-2012, 02:59 PM   #25
Calichusetts
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90 minutes is best, minimum of 75 IMO:

http://bavarianbrewerytech.com/news/boilhops.htm

 
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Old 05-02-2012, 04:02 PM   #26
kpr121
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Quote:
Originally Posted by Calichusetts View Post
90 minutes is best, minimum of 75 IMO:

http://bavarianbrewerytech.com/news/boilhops.htm
I didn’t find any real good information in the link you provided that suggests a 70 or 90 minute boil is necessary other than hops utilization and obtaining a higher gravity. Both of these variables can be accommodated for in other ways (add more hops, add more sugars). The primary intent of this thread (at least as I read it) is to come up with ways to obtain the shortest all-grain brewday possible without affecting the quality of beer. As stated, the OP and others have achieved this.

As far as I’m concerned, you can boil for 900 minutes. I’ll be enjoying my shortened brew day by taking the OP’s suggestions.

Edit: This is the only thing I found in that article that comes close to giving a good reason for 70-90 minute boils, and I call shenanigans:

Quote:
From practical point of view, boiling should not take less than 90 minutes. The specific length depends on the hop schedule. The minimum time is explained by the following. Sterilization requires about 5 minutes. An additional 10 minutes (total of 15 minutes) will kill the enzymes. Another 15 minutes are needed to eliminate tannin originating from malt husks. This first half hour, in case of infusion mash, is to decompose and precipitate some of the proteins. This should be accomplished before hops are added, because otherwise the sticky hop resins will combine with the coarse protein flocks and precipitate out of solution.
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Old 05-02-2012, 05:04 PM   #27
Calichusetts
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Let me help:

1. Lower ph

2. Coagulation of proteins which can reduce haze/chill

3. Drives out oxygen which can darken color

4. They suggest sterilizing the wort, eliminating enzymes and reducing tannins before adding hops (almost 30 minutes THEN you start your hop schedule) REGARDLESS of it the hop resins stick to proteins


Finally, it will raise your OG!

Not saying its a rule to do this, not saying that they are correct but I enjoyed it and stick by 75+. Don't know about the hop resin and protein boiling out. The minimum for me is a 82 minute...22 to a true rolling boil, FWH during this time if in the recipe. Then a 60 minute boil.

 
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Old 05-02-2012, 05:25 PM   #28
william_shakes_beer
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Noob question from one who is a noob no longer; Does the end of the "foaming" stage signal the hot break?

 
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Old 05-02-2012, 05:33 PM   #29
kpr121
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Quote:
Originally Posted by william_shakes_beer View Post
Noob question from one who is a noob no longer; Does the end of the "foaming" stage signal the hot break?
Yep
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Old 05-02-2012, 05:34 PM   #30
smyrnaquince
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Quote:
Originally Posted by Calichusetts View Post
The minimum for me is a 82 minute...22 to a true rolling boil, FWH during this time if in the recipe. Then a 60 minute boil.
I don't start timing my boil until reaching a true rolling boil. Your 22 minutes does not enter into my calculations. I didn't see any indication on the site you referenced that the counted the non-boiling time, either. So from my way of thinking, you are doing a 60-minute boil, like most everyone else.



 
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