Author Topic: Designing/converting recipes for 'ultra-short' boils?  (Read 3128 times)

Offline el_capitan

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Re: Designing/converting recipes for 'ultra-short' boils?
« Reply #15 on: November 17, 2017, 02:26:56 AM »
Sorry if I contributed to thread drift.  I didn't mean any disrespect with my question about your motivation to brew with shorter boils.  It's just something I've never done in my 14 years of brewing, and I wondered what the motivation was.  I appreciate learning from the experience of others on this forum, and part of that is feeling free to ask questions. 

I'm glad shorter boils are working for you, but did you consider this?  If you did longer boils, you would have more time to up your post count with the Song Titles thread.  Sweet.

Offline BrewnWKopperKat

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Re: Designing/converting recipes for 'ultra-short' boils?
« Reply #16 on: November 17, 2017, 10:01:33 PM »
Sorry if I contributed to thread drift.  I didn't mean any disrespect with my question about your motivation to brew with shorter boils.  It's just something I've never done in my 14 years of brewing, and I wondered what the motivation was.  I appreciate learning from the experience of others on this forum, and part of that is feeling free to ask questions. 

Apology accepted.  I'm not offended by the thread drift - in a number of previous topics, something slightly off topic has proven to be valuable to me.

I brew a mix of BIAB and DME, typically in the 2-3 gallon range.  My BIAB process is pretty traditional - typically a 60 minute mash / boil for darker styles and a 30 min mash/boil for lighter, hop forward styles.  With my existing DME recipes (all are in the 44 - 60 OG range), I'm settling in on a 30 minute boil (rather than 60, 45, or 15).   Recently, my "experimental" DME batches have involved shorter boils and either hop bursting or hop steeping.  There appear to interesting tasty things that one can do with DME other than use it as a substitute for 2-row malt at 60. 

Offline BrewnWKopperKat

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Re: Designing/converting recipes for 'ultra-short' boils?
« Reply #17 on: March 03, 2018, 01:44:04 PM »
I listened to the latest (3/1/18: Hop Stand Temperature Experiment) episode from Basic Brewing Radio.  Refreshing to hear about their "no boil" approach to testing hop stands. 

Hopefully the world won't end if/when I mix in "Short & Shoddy: Instantpot Edition" (https://www.homebrewersassociation.org/forum/index.php?topic=31279.0) and some cryo hop insights (https://www.homebrewersassociation.org/forum/index.php?topic=31270.0).  8)

Offline clibit

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Re: Designing/converting recipes for 'ultra-short' boils?
« Reply #18 on: April 09, 2018, 02:33:07 PM »
Some help needed in England please. I have started doing 30 min mash and 30 min boil for my stove top BIAB and partial mash brews, purely for time saving, though I like the idea of more hops later, maybe I should do 20/20. It's early days and I'm struggling with IBU accuracy, I don't know how to calculate the effect of adding hops to the kettle after the mash, and 15-20 minutes before the boil is reached, and the period after the boil when the wort is above 80C/176F. I estimate this to be about 15 minutes - I cool in the kitchen sink. It's like isomerisation gets the full 60 minutes or so. My first 30/30 brew was much more bitter than planned, as isomerisation was presumably taking place before and after the boil. A 60 minute boil takes out most of the acids so didn't present this pre/post boil problem, to anything like the same extent.

I could add the first hops to the kettle at boiling point to solve that end of the equation. At the other end, should I time the period it takes me to get to 80C and add that time to the hop calculations? Because there is clearly still a fair amount of acid being converted. Thanks.


Offline BrewnWKopperKat

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Re: Designing/converting recipes for 'ultra-short' boils?
« Reply #19 on: April 10, 2018, 10:35:33 AM »
... how to calculate the effect of adding hops to the kettle after the mash, and 15-20 minutes before the boil is reached, and the period after the boil when the wort is above 80C/176F. ...

These two links may be helpful.

IBU Calculator - Diversity Methodology (FWH, Boil and Whirlpool bitterness): https://www.homebrewersassociation.org/forum/index.php?topic=30046.0

An Analysis of Sub-Boiling Hop Utilization: https://alchemyoverlord.wordpress.com/2016/03/06/an-analysis-of-sub-boiling-hop-utilization/

I haven't looked at recipe software recently (in the last year) to see if the software has "caught up" with the these models.

Offline clibit

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Re: Designing/converting recipes for 'ultra-short' boils?
« Reply #20 on: April 10, 2018, 01:15:58 PM »
Thanks Kat - I'll see what I can glean from those.

Offline purduekenn

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Re: Designing/converting recipes for 'ultra-short' boils?
« Reply #21 on: June 29, 2018, 01:29:25 AM »
I mostly brew partial mash beers inside in the summer when its in the 90's outside. I'm using a 30 minute mash and a 15 minute boil as it keeps steam production low and doesn't heat up the house like long boils. Plus the beer still tastes great! Just need to use more hops.