Diferentes Tiempos de Hervor

Discussion in 'Brew Sessions' started by Andres2208, Apr 28, 2020.

  1. Andres2208

    Andres2208 New Member

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    Cuales son las diferencias en los tiempos de Hervor, es decir, 60m, 75m, 90m?
     
  2. Nosybear

    Nosybear Well-Known Member

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    If I understood correctly (Google couldn't translate Hervor), you mean boil times? 60m is recommended as a minimum boil time to get rid of all the potential DMS in the malt, although some boils are going as low as 45 minutes, depending on the malt bill. Longer times have other uses: 75 minutes seems to be for more kettle "caramelization". I use a standard 90 minute boil because I live at 6,000' (1,800m) to ensure DMS removal and to get the Maillard reactions. Mostly I think it has to do with brewer's preference and in our case, altitude.
     
  3. Pricelessbrewing

    Pricelessbrewing QA Software Tester
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    Thanks @Nosybear, yeah hervor means boil.

    It's mostly preference.
     
  4. Craigerrr

    Craigerrr Well-Known Member

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  5. Nosybear

    Nosybear Well-Known Member

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    I'm much better with German.
     
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  6. BrewPatgonia

    BrewPatgonia Well-Known Member

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    Depende que tipo de cebadas maltas estan ocupando. Es para menos DMS, especialmente si ocupas Pilsen malt.
    Tambien es para concentrar mas el wort. menos agua es decir mas azucares para fementacion.
    depende tambien que fuerte puede hervir; si no tan fuerte, mas tiempo es necesario.
    60m minimo. 75m para oscurar el wort un poco (productos de maillard) como quemar carne un poco. 90m esta mas normal y esta para ser mas seguro de eliminar DMS. Yo ocupar 90m minimo con una hervir fuerte, pero tambien tengo Pilsen de Alemania para mi malta de base.
     
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  7. Nosybear

    Nosybear Well-Known Member

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    Gracias!
     

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