All my batches so far have been 60minute boils. Why go to 90minutes? Most of the literature I've read states that hop utilization does not increase notably past the 75 minute boil point. A 90 minute boil also increases the number of maillard reactions, darkening your wort. Break material forms early enough in a 60 minute as well.
What am I missing? I've heard of people doing ONLY 90 minute boils, why would they?
The reason can't simply be for final wort volume, can it?
What am I missing? I've heard of people doing ONLY 90 minute boils, why would they?
The reason can't simply be for final wort volume, can it?