hooray beer!
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I am relatively new at this and have just finished my fourth batch (Belgian style Golden Ale). Most instructions advise to cook the wort at a 'boil'. When I really get a 'boil', the wort has to be at over 190F, more like 200F. I have also heard that cooking at too high of a temp creates less fermentable sugars, creating a sugary beer with a low alcohol content. What is the right 'boil' temperature? Is it at 190-200F or is it more like 170F? Is there even a real difference as to what temperature that it boils at or is it just important that it is boiling?? Any help would be great!