Question for Bobby_M

[RugenBrau]

I'm confused here so maybe I'm misunderstanding something. In you All Grain primer you state
"No Long Boils -This isn't really a technique for maximizing efficiency per say. It's actually the opposite. What I'm getting at here is that although sparging more, collecting more and ultimately boiling down the wort over a very long boil will eek up your efficiency, I just don't like it."

How long should your boils be?
thanks

 

[orionkf]

I think he's talking about avoiding 2-3+ hour boils in order to get back to your desired OG, because you used so much water to rinse every bit of sugar from your grain. Better to add a little extra grain, get most of the sugar and boil the normal 60-90 mins, saving time and fuel.

 

[Cpt_Kirks]

I think he's talking about avoiding 2-3+ hour boils in order to get back to your desired OG, because you used so much water to rinse every bit of sugar from your grain. Better to add a little extra grain, get most of the sugar and boil the normal 60-90 mins, saving time and fuel.

Yeah, if you sparge too much, you pick up a lot of tannins. Nasty stuff if you get too much.

 

[Bobby_M]

Just seeing this now but the assumptions are correct. If you are not doing an extended boil on purpose to develop carmelization, it's a losing proposition to do it simply to be able to sparge more. 60 minute boils are the norm unless you have more than 30% pilsner malt in which case boil for 90 minutes.

 

[lumpher]

Just seeing this now but the assumptions are correct. If you are not doing an extended boil on purpose to develop carmelization, it's a losing proposition to do it simply to be able to sparge more. 60 gallon boils are the norm unless you have more than 30% pilsner malt in which case boil for 90 minutes.

so when you have more than 30% pilsner you need a 90 minute instead of a 60 gallon boil? legitimate question with a smarta@@ twist...

 

[northernlad]

I have seen many posts that lead me to believe some people are blindly sparging with calculated volume without checking their yield. If you end up with 9 gallons of preboil because thats what your water calcs said, you might want to revisit your efficiency.

 

[Bobby_M]

Hmm, I wrote that directly after a brew club meeting. Nuff said.

so when you have more than 30% pilsner you need a 90 minute instead of a 60 gallon boil? legitimate question with a smarta@@ twist...

 

[RugenBrau]

OK teach me....why a 90 minute boil if there is more than 30% pilsner malt?

 

[Mirilis]

Pilsner malt is kilned at a lower temperature and contains SMM.. a precurser for DMS. This precursor is removed (not all) by heat in the kilning process of most malts. However in the case of Pils malts they are kilned lower and not as much of it is driven off.

So you need to do an extended boil to get it all out of there or otherwise run the risk of having a beer that tastes like a can of old cabbage.

 

[RugenBrau]

So if you are using an extract it already driven off and a 60 minute boil is ok. Right?

 

[maida7]

So if you are using an extract it already driven off and a 60 minute boil is ok. Right?

yes, there is much lower risk of DMS from extract.

Actually, you really don't need to boil the extract longer the 10 min to sanitize it. With extract boil length should be determined from the hop schedule.

 

[RugenBrau]

I knew that .......always do late addition. just had a brainfart and stupid question!