Boil times?

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

Moderator: slothrob

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?
User avatar
Strong Ale
Strong Ale
Posts: 349
Joined: Sat Dec 08, 2007 9:02 pm
Location: North Carolina

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.
BTP v2.0.* Windows XP
User avatar
Posts: 1834
Joined: Mon Apr 10, 2006 1:36 pm
Location: Greater Boston

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.
Light Lager
Light Lager
Posts: 15
Joined: Thu Dec 20, 2007 3:23 am

Return to Techniques, Methods, Tips & How To

Who is online

Users browsing this forum: No registered users and 5 guests