Boil times?

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Boil times?

Postby Legman » Sat May 24, 2008 11:37 am

Most recipes I've seen use a 60 min. boil
But from time to time I see 90 and 120 min. boils.
What is the purpose of these longer boil times? What do they really do?
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long boils

Postby slothrob » Sat May 24, 2008 7:30 pm

A long boil can accomplish a few things:

Intentionally caramelize the wort for a Scottish Ale.
Concentrate the wort for a high gravity beer.
Blow off DMS, particularly in a light colored beer made with a lot of Pilsner Malt.

Perhaps there's more reasons, but those come immediately to mind.
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90 min boil

Postby coder » Sun May 25, 2008 5:39 am

I usually do 100 min boil (90 min plus 10 min pre-boil before I add bittering hops). This time is best for most beers, 60 minutes is often not enough to dive-off DMS and other unwanted flavours, especially when you use lots of pilsner malt and you have no posibility to cool the wort down quickly.
But long-time boils have also some disadvantages: wort darkening, kettle camelization, excessive melanoidin formation, so when you make a delicate beer, don't boil too long and don't use too big flame.
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