Boil time

[blouic]

I would consider myself an intermediate extract brewer, I've done about 10 batches so far, but every time I brew I ask myself the same question.

When we talk about 60min boil time, were talking about after adding the malt extract of course. But do I need to let the water come back to boil then wait 60 min or is it 60min from the point I add the extract.

Thank you

Thank you

 

[flars]

The official boil time would be when the wort returns to a boil after adding the extract and first hops. The 60 minute boil is for extraction of the hop oils which relies on the presence of some of the extract.

 

[lumpher]

i measure it from the time it starts boiling again. when i do extract, though, i boil for 45 and throw in a little extra hops, same result. 15 minutes less

 

[BansheeRider]

The boil time is for bittering hops. A lot of people actually add 75% of their extract in the last 5 minutes or flame out.

 

[blouic]

Ate you saying there's no purpose to boiling the extract and fermentable sugars?

 

[unionrdr]

Any sugars added to the recipe at boil time should be added as a late addition,even at flame out as I do. You don't want to caramelize the extracts & sugars by adding them all at the beginning. So add 1/4 to 1/3 of the extract at the beginning of the boil & add the bittering hop addition,start the timer for 1 hour. At the end of the boil or flame out,add the remaining extract(s). Stir to completely dissolve,cover & steep a couple minutes. Since the late additions are added when the wort isstill boiling hot,& pasteurization happens about 160F,steeping that couple minutes coverd will be fine. I fo it all the time.

 

[NordeastBrewer77]

I would consider myself an intermediate extract brewer, I've done about 10 batches so far, but every time I brew I ask myself the same question.

When we talk about 60min boil time, were talking about after adding the malt extract of course. But do I need to let the water come back to boil then wait 60 min or is it 60min from the point I add the extract.

Thank you

Thank you

From the start of the boil.

The 60 minute boil is for extraction of the hop oils which relies on the presence of some of the extract.

Not really, hops will utilize just fine in boiling water. The sugars from the mash or extract aren't needed for hop oils to isomerize.

Ate you saying there's no purpose to boiling the extract and fermentable sugars?

The purpose is to sterilize the wort, or to isomerize hops. In theory (and yes, I've done this in practice), you can boil the hops in water or the tea from steeping grains and then add the extract at knockout while the wort is still near boiling. By the time the extract is stirred in, the heat will have pasteurized it.

 

[BansheeRider]

Ate you saying there's no purpose to boiling the extract and fermentable sugars?

Correct. I add very little extract at the beginning of the boil to help with hop utilization. Most of your extract can be added at flame out or the last five minutes of boil to help make sure everything is bacteria free.