90 min. boil cons and pros - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > 90 min. boil cons and pros

Reply
 
Thread Tools
Old 08-27-2012, 12:24 AM   #1
Chefjp
Recipes 
 
Mar 2012
guadalajara, mexico
Posts: 144
Liked 1 Times on 1 Posts



hello, ive brewed a stone IPA clone, from BYO. it calls for a 90 min. boil with 2 hops at 90 min.
can some one tell me the pros and cons of doing a 90 min. boil?

thanks
__________________
Primary: Stone IPA
Secondary: Hefeweizen
Bottled: SNPA clone, Framboise ale

 
Reply With Quote
Old 08-27-2012, 01:15 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,742
Liked 8019 Times on 5603 Posts


Quote:
Originally Posted by Chefjp View Post
hello, ive brewed a stone IPA clone, from BYO. it calls for a 90 min. boil with 2 hops at 90 min.
can some one tell me the pros and cons of doing a 90 min. boil?

thanks
Some pros: slightly more hops utilization, maybe some more maillard reactions and darkening of the wort, increased boil-off, increased vaporization of DMS precursors.

cons: the same.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 08-27-2012, 01:21 AM   #3
jbaysurfer
Former future HOF Brewer
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Nov 2011
Santa Barbara, CA
Posts: 2,933
Liked 590 Times on 429 Posts


Quote:
Originally Posted by Yooper View Post
Some pros: slightly more hops utilization, maybe some more maillard reactions and darkening of the wort, increased boil-off, increased vaporization of DMS precursors.

cons: the same.
Other cons: Propane usage (or whatever energy source you use), time spent.

But get one creamy corned blond ale and you won't care about the cons. DMS sucks.
__________________
Batch counter: 123 batches (11/29/11-7/22/15).

 
Reply With Quote
Old 08-27-2012, 01:38 AM   #4
Chefjp
Recipes 
 
Mar 2012
guadalajara, mexico
Posts: 144
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Yooper View Post
Some pros: slightly more hops utilization, maybe some more maillard reactions and darkening of the wort, increased boil-off, increased vaporization of DMS precursors.

cons: the same.
so, you do recomend it?
__________________
Primary: Stone IPA
Secondary: Hefeweizen
Bottled: SNPA clone, Framboise ale

 
Reply With Quote
Old 08-27-2012, 01:44 AM   #5
LoneWolfPR
Recipes 
 
Oct 2010
Indianapolis, IN
Posts: 258
Liked 3 Times on 2 Posts


If you have any significant amount of Pils malt especially in a recipe I'd always use a 90 minute. Pils puts off a lot of DMS, and the 90 minute boil should get rid of it all. There aren't any serious reasons I've seen not to do a 90 except propane usage.
__________________
In the Keg: Nothing Currently
In Secondary: Nothing Currently
In Bottles:Oblivion RIS, EdWort's Apfelwein
In Primary: Nothing Currently
On Deck: Nothing Currently

 
Reply With Quote
Old 08-27-2012, 01:58 AM   #6
nukebrewer
Brew the brew!
HBT_LIFETIMESUPPORTER.png
 
nukebrewer's Avatar
Recipes 
 
Oct 2008
Groton, CT
Posts: 5,666
Liked 2865 Times on 1733 Posts


I've only ever used an extended boil to get to my desired batch volume. It was for a Belgian-style Pale Ale and I didn't notice any flavors that would be characteristic of excessive Maillard reactions or scorching. That beer is still bottle conditioning, so the final verdict isn't out yet. We'll see.
__________________
The only thing more asinine than stupid rules is the enforcement of rules simply because they are the rules.

Inhopsicated: A Beer Blog

Inhopsicated on Twitter

 
Reply With Quote
Old 08-27-2012, 11:11 AM   #7
Calichusetts
 
Calichusetts's Avatar
Recipes 
 
Nov 2011
Plymouth, MA
Posts: 3,015
Liked 500 Times on 300 Posts


Longer boils lower PH levels, created greater coagulation of protiens, better hop utilization, greater removal of dms...and in terms of malliard reactions, longer boils will bring out stronger characteristics of the grains. Randy Mosher said that a 120 minute boil is a "go around" instead of doing decoctions but getting similar results.

90 minutes is now my minumim boil time...

 
Reply With Quote
Old 08-27-2012, 12:15 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,742
Liked 8019 Times on 5603 Posts


Quote:
Originally Posted by Calichusetts View Post
Longer boils lower PH levels, created greater coagulation of protiens, better hop utilization, greater removal of dms...and in terms of malliard reactions, longer boils will bring out stronger characteristics of the grains. Randy Mosher said that a 120 minute boil is a "go around" instead of doing decoctions but getting similar results.

90 minutes is now my minumim boil time...
I think several brewers I know typically do 90 minute boils. I still do 60 minute boils, except for beers with lots of pilsner malt.

I think it would be a great experiment for someone to do the same beer with a 60 minute boil and a 90 or 120 minute boil, and check pH going into the kettle, after a 60 minute boil, and after 120 minute boil, and then measure the amount of break material somehow. That would be really cool, to see the differences.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 08-27-2012, 01:20 PM   #9
billl
Recipes 
 
May 2012
Raleigh, NC
Posts: 2,307
Liked 378 Times on 319 Posts


For an extract batch - basically no pros.

For an all-grain batch - Better break and DSM elimination.

Additionally, a longer boil can be useful for "big beers". Your efficiency always drops as the grain bill increases. An easy workaround is to increase mash and sparge volumes and then just boil down to the right batch volume. That concentrates the larger wort volume and gets some extra points on your OG.

m1k3 Likes This 
Reply With Quote
Old 08-27-2012, 01:57 PM   #10
TyTanium
Recipes 
 
Nov 2011
Posts: 3,952
Liked 556 Times on 391 Posts


Quote:
Originally Posted by LoneWolfPR View Post
If you have any significant amount of Pils malt especially in a recipe I'd always use a 90 minute. Pils puts off a lot of DMS, and the 90 minute boil should get rid of it all.
This is the conventional wisdom, but a number of brewers do hard, 60min boil and have no DMS issues. I believe Denny is one of them.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pros/Cons of Yeast ringatom Beginners Beer Brewing Forum 13 01-26-2012 03:09 AM
help me with Pros & cons... OBDA1stLady Beginners Beer Brewing Forum 76 06-01-2011 04:25 AM
Lagering Pros vs Cons??? akthor Beginners Beer Brewing Forum 11 09-28-2010 01:43 AM
Can someone explain the pros/cons of boil size and time? damdaman Beginners Beer Brewing Forum 3 01-07-2010 01:15 AM
Pros/Cons of a full boil? jelsas Beginners Beer Brewing Forum 8 02-05-2007 06:27 AM


Forum Jump