Alright, given that you're brewing a style where you'd have a long boil to concentrate the wort (Barleywine, RIS, etc..), rather than reduce DMS as in lighter beers that call for a longer boil, why do most of these big beer recipes only call for a 60 minute addition instead of a 90 or 120 granted that they're usually highly hopped? It's not that I don't understand that the amount of extra IBU's you'd be getting is minimal depending on what formula of bitterness you use, but it seems as if you'd get more bang for your buck if you utilize the hops throughout that extended boil.
I hope that's not too lengthy,
J
I hope that's not too lengthy,
J