Beer Forum

I've been reading "Brewing Classic Styles" and it seems that all of JZ's receipes (except those with Pilsener malt) call for a 60 minute boil instead of a 90 minute boil. I've always thought 90 minutes was the gold standard, plus I had heard that the hop isomers (not sure if that's the correct wording) can attach themselves to the hot break that material that occurs early in the boil, which will lower the hop utilization. So it's not wise to add hops as soon as the boil starts, therefore a 90 minute boil.

OK, BNers; how long do you boil? I'm really curious.

Thats kind of a loaded question...It depends on the recipe and ingredients. Most of my recipes that have Pils malt all get a 90 minute boil, American Pale 2-Row gets 60-75 minutes. Sometimes I have boiled longer for color or gravity's sake. I don't really have a one size fits all answer. It just depends.

Brandon wrote:Thats kind of a loaded question...It depends on the recipe and ingredients. Most of my recipes that have Pils malt all get a 90 minute boil, American Pale 2-Row gets 60-75 minutes. Sometimes I have boiled longer for color or gravity's sake. I don't really have a one size fits all answer. It just depends.

That's why I put the "excepts for Pils Malt" in there. Didn't mean it be a loaded question. Your answer was good.

I think I remember in one show Jamil talked about not doing 90 minute boils on most of anything after he got his whirlpool chiller working. I think the concept was do a 90 min boil, to boil off as much DMS-causing compounds as you can, which runs rampant in Pils malt compared to others. If you have the ability to chill your wort quickly, then DMS is not a problem.

I normally Target a 75 minute boil. The first 5 minutes I am always dealing with controlling hot break. Then I have the next 10 minutes to get a good rolling boil under control. It always seems to take a bunch of flame adjustments.

When the 60 minute mark hits, I have my hops measured out, and ready to go.

Kazi the Younger wrote:I think I remember in one show Jamil talked about not doing 90 minute boils on most of anything after he got his whirlpool chiller working. I think the concept was do a 90 min boil, to boil off as much DMS-causing compounds as you can, which runs rampant in Pils malt compared to others. If you have the ability to chill your wort quickly, then DMS is not a problem.

I normally Target a 75 minute boil. The first 5 minutes I am always dealing with controlling hot break. Then I have the next 10 minutes to get a good rolling boil under control. It always seems to take a bunch of flame adjustments.

When the 60 minute mark hits, I have my hops measured out, and ready to go.

I'm thinking about taking this approach. I'd been doing 90 minutes, and I haven't really noticed all that much difference now that I'm cooling pretty rapidly. Once the whirlpool chiller is up and running, which should be the next batch, I'm going to do some tests.

90 min also allows you to do the bulk of your hopping in the whirlpool. By that time, smm the dms precursor isnt an issue and you can afford to do the 45 min whirlpool additions ala Firestone.

Mills

Mills wrote:90 min also allows you to do the bulk of your hopping in the whirlpool. By that time, smm the dms precursor isnt an issue and you can afford to do the 45 min whirlpool additions ala Firestone.

Mills

Could you elaborate on how Firestone hops its beers?

I think that CYBI during the Firestone-Ganza or Gazam, said that aside from a small dose of bittering, all of thier hops go in post boil in their 45 min whirlpool. This is where they get the majority of their bittering.

Mills