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From what I can tell, most homebrewers boil unnecessarily hard. Industry guidance is to aim for a boil-off rate of 4-10%. With a normal 5 gallon brew and a 13A element, you can get 10-15% boil off easily. Those with gas burners get even more - as high as 20 or ever 25% from some .Not everything is a function of power (isomerisation rate doesn't increase with a harder boil for example), but some things (protein coagulation, DMS boil-off etc, Mallard reactions) are. So whilst is not a perfect substitute, a shorter-and-harder boil is somewhat equivalent to a longer-but-gentler boil (not a simmer).Some systems will easily get a 6-8% boil-off rate in 30-45 minutes. Provided you take this into account in your IBU calculations, then the objectives of the boil will have been achieved with the shorter boil.
From what I can tell, most homebrewers boil unnecessarily hard. Industry guidance is to aim for a boil-off rate of 4-10%. With a normal 5 gallon brew and a 13A element, you can get 10-15% boil off easily. Those with gas burners get even more - as high as 20 or ever 25% from some .
Not everything is a function of power (isomerisation rate doesn't increase with a harder boil for example), but some things (protein coagulation, DMS boil-off etc, Mallard reactions) are. So whilst is not a perfect substitute, a shorter-and-harder boil is somewhat equivalent to a longer-but-gentler boil (not a simmer).
Some systems will easily get a 6-8% boil-off rate in 30-45 minutes. Provided you take this into account in your IBU calculations, then the objectives of the boil will have been achieved with the shorter boil.
