How long is your normal boil time? Why did you choose this length?
Your boil time
- Thread starter Steve Ruch
- Start date
- Joined
- Mar 31, 2021
- Messages
- 4,122
- Reaction score
- 6,102
- Points
- 113
Normally I'm the 1 hour range.
3 reasons mostly.
1) Isomerization of the hops
2) getting there gravity where I want it . (Mostly I start out with less water than I need, so this one is rare)
3) Malliard reaction takes time
3 reasons mostly.
1) Isomerization of the hops
2) getting there gravity where I want it . (Mostly I start out with less water than I need, so this one is rare)
3) Malliard reaction takes time
60 minutes. Mainly because that is what most recipes recommend - and it seems to work for me! However, I do use an all-in-one electric brewer (Anvil Foundry) so long boil times, especially at 220v, are not a big issue.
- Joined
- Jan 25, 2020
- Messages
- 290
- Reaction score
- 384
- Points
- 63
Usually 30 minutes because I add the most hops at or after turnoff (170-180 F) and let them sit for 30 to 60 minutes. The wort ramps down to ~ 150 F and I cool from there. A full 60 minute boil for porters, amber, and dark beers.
My last batch of witbier I boiled for 45 minutes because:
1) bitterness isn't significant for this style,
2) don't care about clarity or haze for this style,
3) 45 minutes ain't that different from 60 minutes anyways regardless of style,
4) save a few minutes of your life.
When I care about clarity or getting the most bitterness from my hops, I'll boil for 60-75.
If I am brewing a high gravity beer, I'll sparge extra to collect extra wort, then plan for a long 2-3 hour boil, which maximizes efficiency, and might result in a little extra color and caramelization vs. standard 1-hour boil.
But most often I boil an average 70 minutes just because. And maybe I'll turn this into 45-50 to save a little time without much loss on bitterness or clarity.
1) bitterness isn't significant for this style,
2) don't care about clarity or haze for this style,
3) 45 minutes ain't that different from 60 minutes anyways regardless of style,
4) save a few minutes of your life.
When I care about clarity or getting the most bitterness from my hops, I'll boil for 60-75.
If I am brewing a high gravity beer, I'll sparge extra to collect extra wort, then plan for a long 2-3 hour boil, which maximizes efficiency, and might result in a little extra color and caramelization vs. standard 1-hour boil.
But most often I boil an average 70 minutes just because. And maybe I'll turn this into 45-50 to save a little time without much loss on bitterness or clarity.
- Joined
- Jan 27, 2019
- Messages
- 4,850
- Reaction score
- 11,223
- Points
- 113
Mostly around an hour
Mainly because I was told to do it that way and 90 for pilsner.
I no longer treat pilsner different from pale ale malt
I generally put hops as fwh as it's simpler
Sometimes I boil 45 minutes.
I don't like very bitter and hoppy beers, so maybe I should try 30?
Mainly because I was told to do it that way and 90 for pilsner.
I no longer treat pilsner different from pale ale malt
I generally put hops as fwh as it's simpler
Sometimes I boil 45 minutes.
I don't like very bitter and hoppy beers, so maybe I should try 30?
Usually 90 minutes. Most of my beers are lagers that include significant amounts of Pilsner malt. I am aware that you don’t have to boil 90 minutes with Pilsner malt. I feel like my volume and gravity is better and easier to predict when I boil for 90. I also do most of my hop additions at the start of the boil. So if I need to boil longer I don’t worry about extra IBU. I’m usually brewing and interacting with family at the same time. The extra time to boil actually gives me some extra time to be away from my kettle.
Last edited:
An hour or so. Mostly to reduce volume. I check with iodine, and if my hops are done* I start the whirlpool.
(*If they've spent enough time to isomerize; unrelated to iodine)
(*If they've spent enough time to isomerize; unrelated to iodine)
- Joined
- Jul 20, 2024
- Messages
- 8
- Reaction score
- 1
- Points
- 1
Does DMS now fall under the 'brewing myth' category?
- Joined
- Jan 5, 2013
- Messages
- 187
- Reaction score
- 373
- Points
- 63
No, DMS is real. There are steps to reduce DMS
It's not a complete myth. But I will say that it is usually not an issue for homebrewers with 21st century malts. I tried to get DMS on purpose once and succeeded, but like I said, I was trying on purpose -- I did a very short weak boil of pilsner malt with the lid on, etc.
