If one were brewing an extract version of an IPA without any bittering hop additions, is there any advantage to boiling longer than say 15 minutes? 15 minutes seems to a recommended time in order to kill off any bacteria.
i tried creating a super short brewday method i could use where it was cold-steeped specialty grains (passive time 12-24 hours before brewday), then all extract and a 20 min boil with a lot of hops at 20 and on down to 0.
it could have been my own personal failure to do so, but it did not make a very good beer, it severely lacked bitterness and flavour.
maybe others have a good ~15 min boil technique, and for sure try it out, but thats my experience. it could have been many factors at play.