Effects of a longer boil

[Sleepyemt]

Hey All,Can anyone help me understand the effects of a longer boil on the mineral additions? Or is the mineral addition just for the mash and sparge? For example Adambier on the homebrewchef's website calls for a 3 hr boil. There is another recipe for an old ale that calls for a 5 hr boil.

Would I target the mineral additions for the finished volume? Or the larger volume of the mash?

Thanks

 

[And1129]

If you're doing mineral additions, they should be for your mash and sparge water volume. However, if you're going to be doing a 3 hour boil (why?) then you may have a significant reduction in volume and you could concentrate dissolved minerals to a level where they would be taste perceptible, so i would advise that you really go very light on any additions you may do, and be sure that you NEED to do a mineral addition before you do any at all.

I'm not sure what your recipe is, but IMHO you'd be better adding more grain and doing a shorter boil.

 

[Sleepyemt]

So the reason for doing it would be for the mallard reactions that you'd get from a longer boil.

Here's one recipe
http://www.homebrewchef.com/HOTDAdamBeer.html

I've seen stone recipes call for a 180 min boil...


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