Boiling Time of Mash…

[chasjs]

I know that boiling of the wort sterilizes the wort, drives off DMS, etc. But I was wondering on an IPA if I can reduce the boiling time if I am not doing any early hop additions. So if my first hop addition was 30 minutes could I just do a 40 minute boil. Saves time – of course I would have to adjust my water calc for less boil off.

I was wondering what others thought.

[Spauld]

I always prefer doing a long boil. So I boil for 30M even before I add my 60M hop addition. So 90M, regardless of style. I find that it helps to form and precipitate trub, making for clearer wort.

[gozer]

I boil just about everything for 30 minutes. Unless it’s a big beer and I need more mash liquid, then I’ll go longer to boil that off.

Charles Bland | BJCP project | On Tap

[RyanP]

Here are a couple of articles on the topic

How to Prevent DMS in Beer

https://beerandbrewing.com/a-novel-approach-to-dms-reduction-part-1/ (part 2 is below part 1)

I’ve always understood it to be a much bigger deal in all malt-light pilsner malt type beers. I think I’ve only gotten it at competitions from a sour beer before (likely 100% pilsner base malt and potentially low/no boil), it seems incredibly rare in the homebrew world and I’ve had many no-boil/short boil IPAs from homebrewers over the years. I’d guess that 2 row doesn’t contain enough precursors for it to be a major concern.

But even with slow chilling (my friend Dan makes very good lagers and he does the 24 hour no chill method after his boil) I haven’t tasted it.

I personally try to do 75 minute boils minimum (15 min pre 60m hop addition) myself. But I usually make beers that benefit from 60 minute hop additions. If I were to break this rule, I’d do it with an IPA or pale ale probably, and one of the juicier variety.

• This reply was modified 3 years, 6 months ago by RyanP.

[Sam]

I think that if you are using pale malt, or higher kilned malts, you do not need to worry about DMS. Yes, a longer boil might contribute to other wort changes (darkening, melanoidins, …), but if those changes are not your goal for this brew why boil longer?

I think you will be fine with a shorter 40 minute boil, and start adding hops at 30 minutes. As you mention, just adjust your boil off volume.

What is the risk? If you make the beer you envision, it is a success!

Sam

Serving:
Genmaicha Brown Ale
Munich Dunkel
IPA

Conditioning:

Fermenting:
House Amber

Planning:
?

[Author]

Posts