60 min boil necessary for IPA?

[jjw5015]

So I'm making an ipa and am trying a few things differently. I am going to use first wort hops for my bittering and every other addition is going to be with 5 mins or less. Is there any reason to boil for more than 15 minutes other than to get to my usual volume?


Sent from my iPhone using Home Brew

 

[Sock]

Dms

 

[kcmobrewer]

Yeah. Boiling for at least 60 mins boils off DMS and coagulates proteins in your beer (so it isn't super cloudy). Not that you have to add hops the whole time.

 

[Zoidberg]

Plus the first wort hopping won't be as bittering without a full boil.

 

[kcmobrewer]

Eh, it can be, just depends on how much you add. The bitterness is just rumored to be perceived differently, "softer" as I've read.

 

[Zoidberg]

Yes but the same amount first wort hopped then boiled for 60 will impart more bitterness than first wort hopped then boiled 15

 

[jjw5015]

Thanks guys that all makes sense. On a sort of related topic: I was at a brewery last weekend and the brewmaster was telling me how 60 min mashes are a waste of time. He was convinced that all starch conversion is done within 12-15 minutes so they never mash for more than a half hour. So I might try a 30 minute mash with this one as well. Has anyone had experience with this?

 

[RM-MN]

Thanks guys that all makes sense. On a sort of related topic: I was at a brewery last weekend and the brewmaster was telling me how 60 min mashes are a waste of time. He was convinced that all starch conversion is done within 12-15 minutes so they never mash for more than a half hour. So I might try a 30 minute mash with this one as well. Has anyone had experience with this?

Yes, I have done some experimenting with short mashes. Most of the longer mashes are done to compensate for coarse milled grains. You have to mash long enough for the particles to wet through and as those particles get larger, it takes more time. If you mill really fine, conversion takes less than 3 minutes but you'll never be able to drain the conventional mash tun because the particles of grain will become like glue and plug up the outlet.

If you want to try short mash times with your current set up, 30 to 45 minutes might work for you. If you want to try milling a little finer you can cut that down to 20 to 30 minutes or if you are really into the experimentation you can try a batch BIAB where you have the bag to form the filter area so it won't clog and mill until your grains look like cornmeal. If you do that, 10 minutes will work. Get a bottle of iodine to test for conversion or just chance it. Your OG will tell lots about the amount of conversion you get and if you don't get full conversion, starch haze in your beer will tell you the rest.

 

[zwiller]

30 minute mash in my new thing. Works great if you are using well modified malts like you would in an IPA. I have not tried this with german, etc malts even though they are likely well modified. Another technique I learned to save time was to get the runoffs into the kettle ASAP. Shaved another 30 minutes there. Managed to drop an hour off the brewday with both. HUUGE game changer for me since my brew time is rare with a young family. :rockin:

 

[jjw5015]

I do BIAB already and get a very fine crush at the LHBS so this sounds like something that is right up my alley.

 

[gandelf]

No, I have done 20 minute boils for ~1.5 years on everything except my
Scottish, imperial or anything with pilsner malts. NO problems! Only be
concerned about DMS when using light/pilsner malts. I do BIAB and need
a longer boil for more mash liquor, which provides a reasonable extraction
efficiency for anything high gravity. Protein; I use Whirlfloc. No problems
with clarity if your process is sound.

Disclaimer; none of this will work for you, if life can not go on without applying
hand sanitizer after touching anything.

 

[KeyWestBrewing]

Keep in mind a 60 min boil does more than just drive off SMM/DMS. Among other things pointed out its responsible for the production of melanoidins which add color, body, and flavor to the beer. As for a 30 min mash.... I wouldn't just do it flying blind. Get iodine and chalk to actually test your conversion. If its done in 30 mins then move on but if its not finished then leave it be. I'd bet that Brewmaster isn't just winging it. He could be right about the mash time but he's probably still testing for conversion.