All-grain boil times

[IainM]

Other. I boil the wort for the length of time it needs. A RIS or similarly high gravity beer and I'll boil for longer, 90 mins or more, to concentrate the wort, often using two stockpots and the boiler to get the volumes down. Otherwise, 30 or 60 minutes.

 

[Sadfield]

From all the stuff I've read it's really about the grain you use. Lighter malts like lager have more but other malts you can just use the lid on and won't suffer from it.

Charlie Bamforth likes a nice vigourous boil.
12:36 if the timer doesn't go there.

Have watched this a number of times over the years, a great video that keeps giving the more you learn. Very interesting that unless you do a very long, vigorous boil, if you whirlpool at the wrong temperature you can produce DMS. Or, in the case of Carling use it to achieve the desired amount of DMS.

 

[The Baron]

Most of the time I boil for 60 mins, recipes tend to recommend 90 mins when using Pilsner malt, so that’s when I boil longer, otherwise I stick to 60 mins

I think modern Lager malts do not need that long as the malts nowadays have been modified so shorter boils are ok

 

[MmmBeer]

What beer did you make that you thought had DMS issues? Or was it multiple different styles?

They were differing styles, an IPA, a pale and at least one bitter.

 

[dan125]

if you whirlpool at the wrong temperature you can produce DMS.

This is interesting I'll have to re-watch the video tonight - I've been getting a funny vegetal character in my hoppy beers recently and I wonder if this is the culprit

 

[Brewed_Force]

I have always done 30 minute boils, with the boiler lid half-on to reduce losses. I don't see the point in boiling for longer.
Never had a problem with DMS, but then again I rarely make lager.

 

[matt76]

I've recently switched from 60 mins each for mash and boil, to 30 mins each. It certainly shortens and simplifies brew day but, since none of the beers I've made since I switched are ready to drink yet, I can't say for sure if there's any difference.

 

[Brew_DD2]

I've recently switched from 60 mins each for mash and boil, to 30 mins each. It certainly shortens and simplifies brew day but, since none of the beers I've made since I switched are ready to drink yet, I can't say for sure if there's any difference.

I've done the same. I went back to 60 minute mash, not because quality suffered, but more because the hour gives me a chance to get other things done. I will never return to a 60 minute boil.

 

[MyQul]

I normally do a 40 min mash and a 60 min boil. I have done 30 min boils before and tbh, I cant tell the difference. But I've gone back to 60 min boils so my brew days is nice and slow and relaxing, no rushing about. I do 40 min mash because I normally do low gravity session beers and I think the shorter mash gives more body (havent really got any evidence for this but read it was supposed to on a forum

 

[Poochops]

I've always boiled for 60 mins except once for 90 because that was what the recipe asked for. As a result of this thread I’m going to do a 30 mash with an iodine test to make sure it’s complete, followed by a 30 boil on my next brew to see how it goes. I definitely fancy the idea of knocking an hour off my brew day

 

[Brew_DD2]

I've always boiled for 60 mins except once for 90 because that was what the recipe asked for. As a result of this thread I’m going to do a 30 mash with an iodine test to make sure it’s complete, followed by a 30 boil on my next brew to see how it goes. I definitely fancy the idea of knocking an hour off my brew day

You'll find that conversion is largely complete after about 15 minutes but the trade-off is that your mash efficiency takes a hit. I've found that my mash efficiency drops off only 3-4% on a 30 minute mash vs. 60 minute mash. It's a very small sacrifice for a decent amount of time saved. Modern malts with high diastatic power negates the requirement of a long mash rest.

Having said that, I tend to still mash for 60 minutes because it gives me time to do other things. 20-30 boils are the way forward though in my opinion.

 

[Poochops]

I’ll let you know how it goes, probably going to brew a saison this Saturday, I’ve had the ingredients in for 6 months, not the traditional time of year for it but it needs doing.

 

[Brewed_Force]

If you switch to shorter boils, just remember to increase the quantity of bittering hops to get the same IBUs.