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90 minute boil?
I did my first all grain batch, and the total boil time was about 75 minutes. I didn't think that it was that big a deal, because i'm using wheat yeast, and the beer is supposed to be cloudy. I just want to nail down how a 90 minute boil should go, so my next batch this weekend will go smoothly.
Do I let the wort boil for 30 minutes, and then do the 60 minute adds per usual, or do I put in the bittering hops at 90 minutes, and break up the adds from there? flavor hops at 45 minutes, and finishing hops at 10minutes?
I boil for 30 minutes and then put in my 60 min addition. That's just the way I do it though I've seen recipes that start with a 90 minute addition. If you add hops 45 minutes into a 90 minute boil I don't think you're going to get much flavor from them, mostly bitterness.
Boil for thirty, then start your 60min hop addition with 60min remaining.
I think it depends on the recipie. If it only calls for a 60min addition, then boil for thirty and then add the hops. I just brewed a scottish export that called for a 90 min addition, so I added them at the start of the boil. The next addition was with thirty minutes left on the boil.
Yup...30 minute boil, then start the addition timer for another 60 minutes.
I think the most important thing is that you achieve a hot break before you add any hops. this will allow for full utilization. It usually takes 5-15 minutes to get a full hot break, last week I actually came to a boil too early as I was running off, still had a couple gallons to go, and had to turn off the heat, by the time I had full volume I had some nice big protein chunks floating around.
So if your recipe calls for a 90 minute hop addition, I would plan a 105 minute boil. This now brings up evap rates and wort concentration, so if you do an extended boil, you would need to work backwards from your desired finish volume and figure out what your preboil volume will need to be, and adjust your grain bill/extract to match. Like brewchez said earlier in a different thread, maybe the difference in hop utilization may be a small percentage and nominal, however there is a difference and as a perfectionist about some things, I do factor this in.
For the most part (almost always except DFH 90 minute) I do a 90 minute boil, add the 60 addition after the first half hour, (guaranteeing a hot break has been achieved) then flavor and aroma to match the profile. Some belgians may only get a bittering with a small flavor at 30 and nothing else, while an IPA might get the 60 bitter, a 45 bitter, and a 20,10,5,0 flavor/aroma.
Generally speaking I am a 90 minute boiler like Thirsty.
Thirsty makes a very relavant point however, that sometimes the break happens fast enough that a 90minute is necessary. I have adjusted occasionally to 75 minute boil if the break was really great right after boil.
I don't know what factors contribute to and "early" break, but it is likely a function of the grain bill and pH.
I always boil for 90 minutes when my pilsner malt is greater than 50% though.
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
deafcone wrote:
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
The recipe is calling for the IBUs that are produced assuming full isomerization of the hop oils for that period of time. So if you are adding hops to the boil the second it is achieved and hot break has not occurred, then you will not get full utilization.
Hot break is best seen in lighter worts with a low amount of dark specialties. A mostly pilsner or pale grist that produces a light boil, will let you see it develop. It basically looks like lttle clumps of rice floating, and usually "swims" up from the bottom of the kettle and flows with the boil. It also looks a lot like egg-drop soup.
Yea, it was kind of cool seeing 12 gallons of wort roll around in the pot with chunks of stuff floating around. Knowing that I could never do this on my electric stove, it was very satisfying. Again, seeing all grain batches made first hand was a big help. Alot of the little things that are very important (like the hot break), where covered by everyone there, and every little question was answerd, and every assumption confirmed. The hot break for example, is very funky when seen for the first time, and If i hadn't seen it before, I would be very freaked out.
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