« on: January 01, 2015, 10:12:55 AM »
Happy New Year's all.
I need to get back brewing, work has been a problem but I'm going to use my time off this week to make some beer. I wasn't sure if this would go in ingredients or recipe but here it is.
I want to make a pale ale (4.5 to 5.5% abv) and load it up with late hop additions only, no bittering hops, or very few. Do I need to do a 1 hr boil as I normally would in order to drive off DMS or other flavour compounds? The base malt will be a blend of Maris Otter and Munich because that's what I have on hand. Hops will be a combination of citra, simcoe and centennial (or cascade depending on which I have more of). I'm thinking of a 15 min addition, 5 min and/or entirely flameout. Or just a huge flameout with a long hop stand.
So do I need to boil for a whole hour or can I save myself some time and gas and get away with less boiling time?