Pages: 1 2
90 minute boil?
deafcone wrote:
I have a question about this. If a recipe calls for a 60 minute hop addition is it taking into account the possible inefficient use of the hops due to the shorter boil vs a 90 minute boil? By that I mean are you going to get the true IBU the recipe calls for in just a 60 minute boil or would doing a 90 minute boil and adding the hops at 60 get a truer result? Or is the difference minimal and it's not worth worrying about?
One more, what does the "hot break" look like? Chunks of foam? would it be better that once I se the hot break occur to then add the boiling hops and start the 60 minute countdown?
I
DC
Actually most hop additions for bitterness are fully isomerized before 60minutes. We tend to do a 60minute boil to ensure other good stuff, not necessarily just to isomerize hops. You'll get the same bitterness out of a 45 min boil time of the hops as with 60minutes.
So just use your 60 min hops as 60 minute hops. And do a 90 minute boil to better attain boil related benefits like clearer wort through complete hot break.
Oh yeah...and what Thirsty said too.
OK I have another question. About Hot break, if doing extract and specialty grains is it less likely to be noticable? Was the hotbreak already achieved in making the liquid extract or powder and will be less likely to happen then it would for an all grain batch?
DC
deafcone wrote:
OK I have another question. About Hot break, if doing extract and specialty grains is it less likely to be noticable? Was the hotbreak already achieved in making the liquid extract or powder and will be less likely to happen then it would for an all grain batch?
DC
You are right.
Typically there is a lot less hot break in extract beers because in the process of making the extract the wart was heated and break already occurred.
All grain beers can look like egg drop soup sometimes because of the amount of hot break present.
Pages: 1 2