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View Full Version : boiling - 60, 90, or more?


beaverherb
10-26-2007, 04:44 PM
Hi all,

I am new to these boards...I found them by searching beer-related topics and you guys had the most relevant discussion on most things.

My question is about the length of the boil--I have been doing 60 min boils--actually 70 minutes--I allow 10 mins for the hot break to occur and proteins to precipitate out. I start hopping @ 60.

I have read though that 90 mins is the traditional method, and the method used by many Belgian and German pro breweries. Some sources claim that the 1st half hour of the boil should be used to completely denature enzymes (even if you did a mashout), as well as boil off tannins and husky flavors. It's also to give time for hotbreak, to coagulate proteins, and a few other things that have to do with stabilizing the wort before any hop additions should take place.

My sense is there isn't really one right answer--but if anyone has an opinion about how long the boil should be and why (disregarding super IPA's and BIG beers that require longer boils), I would really appreciate a response

BrewDog
10-26-2007, 06:04 PM
Welcome-

The paler malts require longer boils to allow DMS & DMS precursor to boil away.

ClaudiusB
10-26-2007, 08:45 PM
I have read though that 90 mins is the traditional method, and the method used by many Belgian and German pro breweries.
The half life of DMS is 40 minutes, meaning:
The time needed to remove half of the DMS is 40 minutes so that 3/4 is removed in 90 minutes.

Cheers,
ClaudiusB