Specific gravity vs Boiling temp ?

[casebrew]

Anybody else take note of the boiling point of their condensed wort? On my latest batch, boiling at 220 gave me an FG after cooling of 1.052. A chart or a rule of thumb would seem handy to have- adding water to the boil for sanitation rather than later, or keep on boiling down to make a hi% beer? I know that candymakers use the boiling point to know how hard the candy will be, since it would be difficult to float a hydrometer in semi-solid taffy....

I've looked at a lot of beer recipes. None have said "Boil til temp reachs ___ degrees", yet lots of candy resipes do.

Maybe this site could have a sticky, we could all add data points?

 

[Darth Konvel]

I'm interested in the results and will try to collect some data during my next batch.

On the otherhand, most of the time our prime concern is whether or not we are making all we can (volume wise), rather then hitting a rather precise specific gravity. And since the temperature is less a factor in the resulting product vs candy making, we tend to not make much of deal of it.