Boil Time

[manticle]

Was an ale malt base with a touch of wheat and biscuit so hopefully limited DMS danger. Being concerned about running out of gas I chucked the bittering hops (recipe intended only to have a single bittering addition) in as soon as it came to the boil. Notmally I run the boil for 15 minutes before dropping in the bittering addition.

 

[benno1973]

There'd only be a 2-3% increase in utilisation in the last 10 minutes of the boil, so it shouldn't really be much of an issue.

And as you say, limited issues with DMS using ale malt.

 

[AndrewQLD]

Just ran out of gas on a brew (knew I would but service station is shut and I'm not sure I could afford the refill today anyway).

Ran out at about 50 minutes in so hoping a small extra handful of hops and no chilling should still give me a reasonable brew. Very simple recipe so no reliance on complex malt flavours.

If your saying you boiled for 50 minutes instead of 60 then 10 minutes less will make just about no difference to your IBUs at all especially if you are no chilling, should be just as good a brew as normal.

Andrew

 

[manticle]

That's what I was hoping.

 

[haysie]

If your saying you boiled for 50 minutes instead of 60 then 10 minutes less will make just about no difference to your IBUs at all especially if you are no chilling, should be just as good a brew as normal.

Andrew

I reckon it would be as good as a normal brew but, I just typed into Beersmith what I brewed today, the difference between a 60 minute boil and a 50 minute was 12% on IBU`s, no difference? 50 IBU vrs 43? shouldnt matter should it, evaporation, volume etc etc unless you were shooting on the lowside of a particular style.
Some beers allow some of IBU`S at late stages of the boil. Without knowing the recipe, its a hard call to make.

 

[manticle]

I was shooting for around 35. I chucked an unmeasured small handful of extra hops in when the gas ran out, hoping that I'd get the equivalent IBU of a 20 minute addition due to the no chill to compensate.

It's just a basic aussie bitter recipe for easy drinking and for less adventurous friends so I guess anything above 25 IBU will be acceptable.

This is the original recipe:

Aussie bitter

Type: All grain
Size: 22 liters
Color: 6 HCU (~5 SRM)
Bitterness: 35 IBU
OG: 1.051
FG: 1.010
Alcohol: 5.3% v/v (4.2% w/w)
Grain: 4kg JW ale
500g Wheat malt
250g Dingeman's biscuit
Mash: 70% efficiency
Boil: 60minutes [actual boil 50]
SG 1.038 ([actual SG 1036]
Pre-boil volume 30 liters
200g Dextrose
Hops: 30g Pride of Ringwood (9% AA, 60 min.) [unmeasured handful chucked in - probably 15g PoR at accidental flameout]
No chilled
US05

 

[Nick JD]

The half life of DMS is 35 minutes at 100C.

 

[AndrewQLD]

According to beersmith you should only drop about 1 IBU, so no, I don't think it will make any difference at all, I think kaisers estimates of 2-3% are spot on.
Looks like a nice easy drinking brew.

Andrew