Author Topic: How long to boil  (Read 5453 times)

Offline Scottie

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How long to boil
« on: November 30, 2012, 03:54:08 AM »
The first few brews were 90mins mash and 90mins boil, I do a two stage infusion if its a wheat or lager recipe, last brew was a wheat beer which stated a 60min boil.
Bit confused now is there any benefit of a 90min boil if so what is it?

Scottie.

Offline merfizle

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Re: How long to boil
« Reply #1 on: November 30, 2012, 03:44:10 PM »
I do a 90 minute boil when using pilsen due to DMS for all beers except my hefe.  You can also use it if your volume is too high, want wort more carmelized, barley wines and other high gravity beers.
Primary: Lambic base for solera barrel
Kegged: Bavarian Weissbier, N. English brown, Roggenbier

Offline Scottie

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Re: How long to boil
« Reply #2 on: December 01, 2012, 09:44:01 AM »
I mostly do pale ale and bitters at present I have only been brewing for around six months I understand what you are saying, means more experiance needed!.

thanks for your help :)

Offline anvilbrew

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Re: How long to boil
« Reply #3 on: December 08, 2012, 10:54:09 PM »
Depending on the style, I boil for 60 min on average. For the my rauchbier (smoke beer) and strawberry blonde ale I boil for 90 min, this is to develop the melonoidins that give the beers their distinct flavor. This does add to carmalization but not to an extensive degree.
Drinking:
Porter
In the keg:
Porter
In the fermenter:
Kolsch
American IPA
Next brew session:
Smoked Beer, Strawberry Blonde

Offline Scottie

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Re: How long to boil
« Reply #4 on: December 11, 2012, 03:27:37 AM »
I think having started with a 90min boil and getting good results, feels like I may lose something should I reduce to 60mins, if you made the same brew twice say a cream ale once with a 60min and then with 90 what difference could there be.

Offline bucknut

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Re: How long to boil
« Reply #5 on: December 11, 2012, 03:58:21 AM »
90 min boil = more hop bitterness  ;D

Offline carlos arzeno

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Re: How long to boil
« Reply #6 on: December 15, 2012, 08:18:29 AM »
Bucknut`s answer is one of the important things, another is Melliard´s reaction (I`not sure about the spelling) This is a chemical reaction that gives a tan colour to things exposed to heat for some time (breakfast toasts included) it isn't noticeable in brown or dark beers but in is important in very clear beers. My kolsch, goldens, etc I boil them 60 min. The rest in general 9o. About DMS if the boiling is strong enough it shouldn't  be a problem.
Carlos Arzeno
Ireland go bragh