In the book farmhouse Ales, Phil Markowski cites a 1905 publication by R.E. Evans that some Northern French breweries commonly boiled simple pale ale worts for nine to 12 hours.
Other than reducing volume and boosting gravity, what does this accomplish?
In recipes from modern breweries, I notice 90 minute boils with some frequency as compared to the more usual 60 minutes.
Comments please, and thanks in advance.