The above is the main reason for a 90 minute boil.
I also know a number of guys who do 90 minute boils standard to make calculations easier and more consistent. Plus with all-grain brewing, going for a 90 minute boil will required you to pull more runnings, and can give you a boost in efficiency.
I really dont see how a 90 minutes boil will make calculations easier. I also dont see the impact on the process efficiency. Actually, reducing the volume to < 5 gallons would require qs with sterilized water, increasing the risk of contamination.
I am not familiar with the process of pulling runnings. Can you advice?
Thanks!, Nil
A 90 min boil is good for hoppier beers, boiling the hops longer gets more out of them. But if you do other styles at 60 mins that means you have to adjust you volume calculations. If you just do 90 all the time you don't have to adjust anything.
Your end volume is the same either way, there's no need to top off with water, you just start with more wort in a 90 min. It helps efficiency because you are pulling more wort from your mash ton to get more volume to start out with. Starting with more sugars but ending up with the same volume. Make sense?
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