60 minute boiling time

[leeboozer]

just been lookin through recipe section and noticed that most boil times seem to be 90 mins ,probably on ag#7 now and only been boiling for just over 60 mins [not sure why i thought it should be 60 mins boil] ,most of the beers seem to get better the longer they stay in barrel [3 week +] is this due to not boiling long enough or just my impatience of being a greedy b$$$$$d, to be honest though went to local last nite with 3 real ales on and couldnt say any tasted better than what ive got in my garage [but paying nearly £3 a pint might factor into it] so iguess upshot is does boiling for less than 90mins make that much difference. when i learn how to put photos up will do so ,todays brew went as follows
4.5kg maris otter
0.25kg cyrstal
50g fuggles 70m
14g ekg 15m
14g challenger
sg 1040
70 mins boil

 

[evanvine]

As I understand it you need to boil long enough to achieve the "hot break".
This is where haze producing proteins come out of suspension, normally after 90 mins.
To secure the hot break you then have to rapid cool.

 

[leeboozer]

yeh i think the pennys finally dropped evan ,been cooling ok [about 20 mins] must be the boiling

 

[MEB]

60 min boil is perfectly fine for beers that will be stored for less than say 6 month's. You'll achieve the hot break as soon as you brew comes to the boil-that's what all the foamy bollocks is about. Boiling for 90 mins has no real benefit for modern beers and will likely bring your evaporation rates up too high which produces stuff you don't really need in your beer.
If you want me to explain this in more detail your screwed cos I can't type that much. Recipes for beer are merely guides-it's not like baking so just get close and that'll be fine. You won't be able to match a beer that you buy because of restrictions with home brewing and 'old wive tales' that get bandied about. All commercial breweries blend tanks together to get their brew, tanks of vast size. You brew 25L(probably) and try a different recipe every time. Chances are that you'll not get even close-but who cares? I've come up with two of my house beers from 'beers that you buy' books and neither of them are remotely like the beer they are supposed to be.

 

[tubby_shaw]

60 min boil is perfectly fine for beers that will be stored for less than say 6 month's.

Spot on :thumb:

You'll achieve the hot break as soon as you brew comes to the boil-that's what all the foamy bollocks is about.

Not correct I am afraid, the hot break is only achieved after around 45 minutes to one hours vigorous boil, the hot break is quite noticeable when it happens, you will notice that the milky hop soup that was being boiled will become clear with little flecks of off white smeg floating around within it, at this point it can be said that the hot break has been reached, further boiling will precipitate more protein and lead to better clarity and a longer shelf life. A boil of one hour is the minimum that is required in my opinion :thumb:

 

[prolix]

I just changed my element from 2.2kw to 3kw now my boils are more vigourous and my beers are sparkling clear.

60 or 90 just make sure it is not a simmer but a boil

 

[Bribie]

For UK style beers to be drunk young and fresh, such as milds and best bitters I have gone back to a 60 min more vigorous boil and make sure I use a floc tablet in the last 15 minutes, and have produced some medal winners. However if using Continental base malts such as Pilsener I still do a 90 min boil to avoid the danger of dimethyl sulphide (corn / cabbage aroma) that you can get with some of those malts. These are the beers that I lager for a couple of weeks and mature for a lot longer, and still do the 90 mins. Also a 90 min bittering hop addition seems to come out far more 'smooth' than a 60 minute.

 

[evanvine]

Before I joined this Forum I used to boil for 120 minutes.
Now I boil for 90 minutes with equally good results and less sparge liquor.

 

[A T]

My beers don't live long enough to warrant a 90 min boil but i do the odd time anyway

 

[jamesb]

Remember the extra isomerisation of the hop alpha acids too.

Some commercial breweries may only boil for an hour but most of those boil under pressure which changes circumstances somewhat.

 

[evanvine]

That's a damn big pressure cooker, I don't suppose "Prestige" make it.

 

[jamesb]

I think you might be out of luck on that one EV!

 

[evanvine]

Oh dear JB, I'm now devastated!
There's always someone there to burst your bubble.

 

[jamesb]

Oh dear JB, I'm now devastated!
There's always someone there to burst your bubble.

You could try here?

 

[evanvine]

Hell's bells JB, I was only kidding - honest!
Good bit of research, I'm impressed.

 

[jamesb]

Hell's bells JB, I was only kidding - honest!
Good bit of research, I'm impressed.

Or just looking through my bookmarks for things I've stored for "future reference".

They did do second hand stuff - they bought all the ex-Firkin kits. Looks like they've got rid of everything they had now.

Of course, there's always Mossbrew, Fabdec, Dave Porter, etc, etc.

 

[evanvine]

Nice idea, but I don't think it will fit in my garage.

 

[jamesb]

Nice idea, but I don't think it will fit in my garage.

Rubbish. Patsy from Prospect Brewery in Wigan has a 5bbl setup in her garage.

 

[evanvine]

Ah, but what you don't know is my car has to fit in threr as well!!
Besides I aint got the brass. :mrgreen:

 

[jamesb]

Ah, but what you don't know is my car has to fit in threr as well!!
Besides I aint got the brass. :mrgreen:

Sell the car - kill two birds with one stone.