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Old 06-10-2013, 10:52 PM   #1
TipsySaint
 
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Hi All,

So I've been brewing for several years now, all grain and I make my own recipes, one thing I haven't been able to figure out is why some beers and some brewers do a boil that is longer than 60 minutes......What is the reason for a boil longer than that?
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Old 06-10-2013, 10:58 PM   #2
Andrikos
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  • Higher gravity
  • Hop utilization
  • DMS boil off (for pilsners)
  • Maillard reactions (i.e. melanoidin formation)
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Old 06-10-2013, 10:59 PM   #3
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Quote:
Originally Posted by TipsySaint View Post
Hi All,

So I've been brewing for several years now, all grain and I make my own recipes, one thing I haven't been able to figure out is why some beers and some brewers do a boil that is longer than 60 minutes......What is the reason for a boil longer than that?
Some malts (like Pilsner) require a 90 minute boil to drive off DMS.

A longer boil can also help increase hop isomerization.

I've also been known to do a 75 minute boil from time to time - just for the hell of it.
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Old 06-11-2013, 12:02 AM   #4
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Higher gravity: If you plan properly this shouldn't be an issue.
Hop utilization: Same here. Are there any hops that need longer than 60 min?
DMS boil off (for pilsners) did not know this!
Maillard reactions (i.e. melanoidin formation) I thought this only happened if you boiled until it was thicker than normal?

Thanks for the input!
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Old 06-11-2013, 12:35 AM   #5
Andrikos
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From

http://homebrewers-haven.com/wpress/...-beer-brewers/

"The maillard reactions happen in nearly every aspect of brewing, specifically:

Kilning of the grain during the malting process
Drying of the grain during the malting process
Decoction style mashing
Extended boil times
Roaring boil where evaporation rate exceeds 15%"

Also, first runnings are only about 1.080
How are you planning to make a huge beer (i.e. OG = 1.15) without extended boil? DME? Sugar? Perhaps. But extended boil affords you full control of your ingredients.

Hops do not need to be boiled for more than 60 minutes (or 10 if you can afford it) but it is an option and you get higher utilization as a result.
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Old 06-11-2013, 04:13 AM   #6
shutupjojo
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I've brewed many times commercially as a guest brewer and never boiled longer than 60 min/.
As a home brewer, I always boil 90 min .

 
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Old 06-11-2013, 11:04 AM   #7
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You'll also get better coagulation of proteins which will lead to a better cold break...you will lower ph and drive off oxygen. Finally, it can darken the color. I regularly do 90 minute to 2 hour boils.

 
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Old 06-11-2013, 11:44 AM   #8
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Quote:
Originally Posted by TipsySaint View Post
Higher gravity: If you plan properly this shouldn't be an issue.
I disagree, it's nothing about planning properly. With large grain bills you have less available sparge water per pound of grain, and this is what kills efficiency for big beers. Sparging with extra water then boiling that water off can help a lot.

 
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Old 06-11-2013, 11:54 AM   #9
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I do 60 for most beers and 90 for pilsner malt based beers. I ususally get a 2% point boost in efficiency with a 90 minute boil since I'm collecting more runnings and sparging further.If you know what you're doing, planning for the change is not a problem. However, just from a time factor, I'm not in a rush to lengthen every boil.

I also always understood that the difference between boiling hops 60 and 90 minutes is negligible in terms of actual utilization. Maybe I'm wrong though. In any event, even with a 90 minute boil, I just take it easy until I hit the 60 minute mark before making the first hop addition.

I know a couple guys who do 90 minute boils for everything just from a consistency standpoint.
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Old 06-11-2013, 02:48 PM   #10
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When each of you are "boiling" your wort, do each of you take the boiling temperature to it's maximum degrees F that it will go?

For example, I live at 5300. ft in elevation. Water boils at a lower than sea level of 212 f. In turn, my wort achieves boiling at a lower point. Personally I keep my wort boiling at 206 degrees f. Why? Because it's a good rolling boil but not violent to make a mess. I have never tried to see how high of a boiling temp I can go. That said, under the Maillard reactions, will I get different flavors then any of you at lower elevation (Say we are making the exact same brew) because I potentially boil at a lower temperature?

Remember to answer the top question too please.

 
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