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Old 04-01-2007, 03:07 PM   #11
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Well, there really ISN'T a right "answer," (in my humble OPINION...)

One thing to keep in mind; some malts, notably pilsner malts, can produce higher amounts of DMS and can therefore benefit from a longer boil time. You'll also get a little bit more hops utilization if you boil them for 90 minutes, although the difference is pretty small at that point.


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Old 04-01-2007, 03:17 PM   #12
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Key Success Factors in Brewing Scottish-Style and Scotch Ales

...extend the boiling time to encourage caramelization during the boil.

-- From "Designing Great Beers" by Ray Daniels


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Old 04-01-2007, 03:51 PM   #13
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A boil begins when bubbles break surface.
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Old 04-01-2007, 03:53 PM   #14
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Why am I thinking "Bath time"?
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Old 04-01-2007, 06:48 PM   #15
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All grain brewer and I do 90 minute boils, timer starts after the hot break and the first hops go in at the 60 minute mark. I've done 60 minute boils and though I can't prove it I feel that 90 minute boils make better beer no matter how light or how big. If I ever did an extract beer I'd probably go with a 60 minute boil I don't think they gain anything from an extended boil.
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Old 04-01-2007, 07:13 PM   #16
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I do 90 as well. I plan on it, so my pre boil gravity is where I want it to be, so I end up with the right volume of wort with my intended OG. Unless your FWH, 90 or 60 will get you the same hop utilization, as most start their hopping at 60 anyway.
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Old 04-01-2007, 08:04 PM   #17
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When I made the 666 brew I ended up with 10 gallons of wort and boiled it down to 5 . . . it was a 240 minute boil.

For me it all depends on the brew I am making and more impotrantly the amount of wort I get from my mashtun. One of the beers I am looking to make (after researching the Dragons Milk) is calling for 29lbs of grain. No matter how I try to mash or sparge I think I'm going to end up with a 14gallon boil and will have to boil that bad boy down for a LONG LONG time
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Old 04-01-2007, 08:29 PM   #18
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Quote:
Originally Posted by Pumbaa
When I made the 666 brew I ended up with 10 gallons of wort and boiled it down to 5 . . . it was a 240 minute boil.
How'd it turn out? I'd think the FG would be kinda on the high side due to carmelization.
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Old 04-01-2007, 11:02 PM   #19
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Quote:
Originally Posted by mew
How'd it turn out? I'd think the FG would be kinda on the high side due to carmelization.
I'm kinda biased . . .
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Originally Posted by Rhoobarb
St. Fuad Imperial Hellfire Ale

Pour/Appearance:

Nice pffft sound. Poured a nice head which soon dissipated. Nicely carbonated. Hazy amber color.

Aroma:
Resiny, oak aroma. So far, this version is just like the one I brewed!


Taste:
The first taste is the oak up front, then a heavy malt flavor comes through. Oak taste is less pronounced than my version, which is good. Mine was too overpowering, IMHO. This is closer to the mark! Very robust with a nice, heavy mouthfeel. Warm, slightly buttery finish – not thinking this is diacetyl, but more the mixture of the heavy malt and oak playing off of each other. We both enjoyed the finish, so there ya go!


Overall:
This is a nice ‘sipping ale’. Perfect for watching the sunset on a cool Spring or Autumn evening (which is what we did!). I wished the version I brewed had more of the flavor profile your's had. Well done, indeed.
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Originally Posted by ScoutMan
Pour/Appearance: Perfect carbonation level, Carmel/Amber color that leaned towards brown. Fairly hazy, but no floaties. I had very good lacing from this beer.


Aroma: Sweet, caramel smell. I got both raisin and a faint orange smell. There was something I couldn't identify, but after reading Rhoobarb's post, this must have been the oak.

Taste: Very malty. Kind of a winter warmer type of beer. Full bodied beer that finished with a taste that I can only describe as somewhat "scotch like". Not overpowering by any means. Very good.

Overall A great beer, and one that I will try to duplicate. Would be great with a meal of elk stew and a big roaring fire.
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Old 04-01-2007, 11:20 PM   #20
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the only time I go longer than 60 is to boil down to get the right amount of wort

but all of the above are good reasons


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