[Bel Air Brewing]

Here is some good reading:
https://homebrewsupply.com/learn/60-90-otherwise-finding-best-boil-time.html

And here:
https://byo.com/article/boiling-advanced-brewing/

https://beerandbrewing.com/time-to-boil/

[fredthecat]

porters and dark beers - "These darker beers benefit from the flavor contributions of longer boils."

my experience basically says not in any majorly perceivable way.

the caramelization thing is also sort of a myth to a degree. i think its more just boiling down and somewhat concentrating some flavours. but the boil off difference between 60 and 90 minutes is what, a matter of an additional 750ml or 1 litre out of 20 litres? that isnt caramelization.


would love to hear exactly what you think 30 more minutes of boiling does besides just slightly (additional ~5% or so) concentrate the wort. and if that is good, why not do two hour boils?

[goose]

Martin Brungard had published an article in the May/June 2019 issue of Zymurgy that I found very enlightening.  It is available to AHA members in the archive edition.

I read that article as well and reduced my boil times after reading it.  I used to boil everything for 90 minutes and now have cut my boil times for most beers to 60 monutes ( inow there are some here on this forum that even boil for less than that).  The two exceptions are my ESB which is still a 90 minute boil because it seems to enhance the biscuit flavor in the beer (at least to my palate) and my Wee Heavy which I boil for 120 minutes to caramelize some of he wort in the kettle.

I get no DMS in any of the beers I boil for 60 minutes, even when using Pilsner malt, and usually have a pretty vigorous boil going.  I usually boil off about 1.5 gallons in 60 minutes and use a keggle for my boil kettle.

[Fire Rooster]

Perfect timing.
Within two weeks the following batch will be brewed.
First time using 30 min boil, FWH, Mt Hood hops,
Ephiphany-Foundation malt.

AG Batch#40, 4.25 gal

6 Lbs 2-Row (Foundation Ephiphany)
1 Lb Vienna (BestMaltz)
1 Lb White Wheat (Canadian)

2020 Mt Hood Dried Leaf, 4.7 AA (HopsDirect)
FWH = 1 oz
30 min = .25 oz
10 min = .25 oz

90 Min Mash
30 Min aggressive boil.

Yeast = US-05, S-04, or BRY-97, not sure yet

Chilled water is used to fill the fermenter to the 4.25 gal mark.
Evaporation difference won't be an issue, will add less water.

Not certain how much time it takes, for hot wort from the mash to get to a full boil, under 1/2 hour though.
Hops (hop spider) will be removed immediately when boil is completed.

Less than 1 hour wort will be about 66 degrees.