« on: July 28, 2016, 09:07:33 AM »
Another issue that hasn't been discussed yet is hot break. You need a good hot break to coagulate and remove undesirable proteins and polyphenols. I'm not sure that would be fully accomplished in 30 minutes, increasing risk of astringency and chill haze in your beer.
There used to be a question on nearly every written BJCP exam (the old version) that asked the examinee to list and describe 5 or more reasons to boil wort. From the study guide-
Boiling wort is normally required for the following reasons:
1. Extracts, isomerizes and dissolves the hop α-acids
2. Stops enzymatic activity
3. Kills bacteria, fungi, and wild yeast
4. Coagulates undesired proteins and polyphenols in the hot break
5. Evaporates undesirable harsh hop oils, sulfur compounds, ketones, and esters
6. Promotes the formation of melanoidins and caramelizes some of the wort sugars (although this is not desirable in all styles)
7. Evaporates water vapor, condensing the wort to the proper volume and gravity (this is not a primary reason, it's a side effect of the process)
You can account for or not worry too much about some of these, but a short boil risks issues with the finished beer.