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Old 07-03-2012, 01:17 PM   #1
HokieBrewer
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I read lots of threads on here about the issues associated with a short boil time and all-grain brewing, but I haven't seen any concrete evidence that it creates problems. I put the theory to the test and hopbursted a Saison, only boiling it for 20 minutes. Below are my results.





Great clarity, no DMS, and a rocky head that won't quit.

Not trying to stir the pot, just wanted to put some actual results out there.


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Old 07-03-2012, 01:32 PM   #2
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Very interesting, thanks for the data. If I combine this w/ the 20 minute mash, and no chill, grinding the grain and heating strike water are half the brew day



 
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Old 07-03-2012, 01:38 PM   #3
stamandster
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I was thinking of trying this for my Hop-Bursted Pale. Seems like a good idea now

Btw, what's the recipe :P

 
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Old 07-03-2012, 02:31 PM   #4
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Recipe can be found here: http://www.brewtoad.com/recipes/spelt-saison
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Old 07-03-2012, 02:41 PM   #5
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This is interesting. Did you use any clarifying agents? I use Belgian pilsner malt in many of my recipes and it is known to produce a lot of hot break. I get hot break throughout most of a 60 minute boil, so much that I can scoop it out. Plus you have the whole DMS thing with Pilsner, which I've never encountered. What I'm getting at is have you tried this using pilsner malt?

 
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Old 07-03-2012, 02:50 PM   #6
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Haven't tried it with Pilsner malt. I'm curious to see how that would turn out.

I added whirlfloc with 15 mins to go. No gelatin or isinglass or anything.
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Old 07-03-2012, 02:51 PM   #7
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Please keep us updated on how the beer ages. I ran into lactobacillus problems when I did a short boil.
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Old 07-03-2012, 02:56 PM   #8
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Very Cool. I was thinking about starting a thread dedicated to reducing the length of the brew day but this one already does the job. Now only one question remains...

There may be no defects but is it good enough to win an award?
(Trying this with something as malt focused as a bock would be a good test, and maybe a imperial stout or barleywine to test for stronger beers, and obviously the pilsner malt everyone is curious about)

If so you just saved everyone 40 minutes at least!

I'll have to try this out, combine it with the 20 minute mash and see how it does with a complex malt focused beer, unless someone beats me to it.

If you have access to a local beer club bring it in and see what a few judges think. Don't tell them about the short boil before the test.

 
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Old 07-03-2012, 03:37 PM   #9
HokieBrewer
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Good comments by all. I will try to bottle a few off the keg and share with other homebrewers / judges I know and see what they think. I passed the "consumption by my friends test" with flying colors a few nights ago

Regarding award-winning, lacto, etc... The goal of this beer was to create an easy drinking "rustic" farmhouse beer. That's why I picked the Saison style for this test. If it develops a sour tinge or other flaws develop, well that just adds to the rustic-ness. If I was brewing a malt focused beer for competition, I'd stick to a standard length boil at this point until I get more experience with short boils...
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Old 07-04-2012, 02:20 AM   #10
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Quote:
Originally Posted by Simps View Post
There may be no defects but is it good enough to win an award?
that could be said of many, many beers



 
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