Boil Off Rate

What would a average boil off rate be for making 5 gallon all grain batches?

Thanks!!

I have mine at 0.75 gallons.

Mine is very similar to tootsie. Been fine tuning it for a long long time now, and with quite a rollicking boil it's currently at 3.1 litres per hour.

I'm using a converted 10 gallon keg and my boil off rates are in the high range around (4.5--6 Litres) 1.18--1.6 gallons per hour. I also cover the kettle with a lid until the actual boil starts to try to minimize losses.
Like others I am still trying to dial this in to make the required adjustments in my "equipment profile" in BS2

Use water to test your boil-off rate. Measure your volumes carefully for the test and for your actual boil, and take notes.

Pcmax said:

I also cover the kettle with a lid until the actual boil starts to try to minimize losses.

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I've been wondering about this practice lately as I usually do the same thing.  Last batch I tweaked my method by covering the pot only about 3/4 of the way.  Does anyone have input as to whether DMS etc. is being kicked off by the wort before the boil actually starts?  I definitely see condensation on the inside of the lid before the boil starts and I'm thinking this may be best to keep out of the wort as well. 

jtoots said:

Does anyone have input as to whether DMS etc. is being kicked off by the wort before the boil actually starts?

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As long as the wort is over 140F, DMS is coming from the SMM in the pale malt. Up to a point, anyway.

DMS boils off rather easily, since it's volatile way below boiling.

The amount of DMS in wort depends on a few easily controlled factors.
The first is when you call the beginning of your boil. Is it as the hot break happens? After?
Second, are you doing a full 60 to 90 minute boil?

The amount of DMS in wort is reduced by 50% in the first 30 minutes of a properly vigorous boil. At 90 minutes, even the palest Pilsner malt wort has little SMM left to convert to DMS and doesn't meet the threshold of perception in most people.

A proper boil is active bubbles coming up through the wort that move around the kettle. It doesn't have to be a huge, roiling, angry cauldron to effectively remove DMS.

So, keeping a lid on, or partially covering the kettle before the boil is fine. Any DMS that falls in will be boiled off again. 

After a 90 minute boil, DMS doesn't rise more than 10% in 60 minutes and that's low enough to be scrubbed out by normal fermentation.

solid answer brewfun, thank you.