I have been wondering this because I have been making a batch of high gravity Russian Imperial Stout type beer, codenamed "120 Otter Victory", and I have numerous boilovers when I brew this. Its got so much sugar in it and I believe proteins as well, that when bringing it to a boil, it will inevitably boilover.
The first time I brewed I hit low on gravity, was shooting for 1.100 and hit only 1.075. This time I was again shooting for anything north of 1.100 and I still hit low at only 1.090. But I had at least 6 boilovers before the wort calmed down.
How much sugars are lost during a boilover? I would wager there is a significant amount lost. Anyone have a concrete answer for this?
The first time I brewed I hit low on gravity, was shooting for 1.100 and hit only 1.075. This time I was again shooting for anything north of 1.100 and I still hit low at only 1.090. But I had at least 6 boilovers before the wort calmed down.
How much sugars are lost during a boilover? I would wager there is a significant amount lost. Anyone have a concrete answer for this?