Longer Boils - Any Problem

[manticle]

I just realised I've been typing in some values incorrectly in beer recipator. Where it says boil volume I've been putting in my mash volume which has a massive impact on IBU levels (I think by changing from 3 L to 15 L in a stout recipe I made the IBU shoot up from 9 IBU to over 100).

I'm very glad I just figured that out or I'd have made myself a nasty tasting pilsner.

I'd call myself an idiot but I prefer to think of myself as semi-retarded.

 

[clean brewer]

I just realised I've been typing in some values incorrectly in beer recipator. Where it says boil volume I've been putting in my mash volume which has a massive impact on IBU levels (I think by changing from 3 L to 15 L in a stout recipe I made the IBU shoot up from 9 IBU to over 100).

I'm very glad I just figured that out or I'd have made myself a nasty tasting pilsner.

I'd call myself an idiot but I prefer to think of myself as semi-retarded.

:blink: :blink:

:lol: :lol:

 

[manticle]

shut up

 

[Bribie G]

Rubbish. Mash for 45 to 60, boil for 90, hop for 60.

Every real ale in the hundred recipes in Graham Wheeler's book has hop additions for 90 mins and I'm now doing that to great effect. Mind you that's UK real ales, he says nothing about APAs, Kolschs, Pilseners etc etc so maybe they traditionally have shorter hop additions. For example Fosters add all their hops as a five minute addition ... on the way from the conditioning tanks to the packageing line :lol:

 

[manticle]

For example Fosters.............

That's not really an example, so much as a joke.

The word itself is humourous.


Foster's

Foster's

How it rolls of the tongue................



























Because Christ knows no-one would actually want to taste it.

 

[Mantis]

Yes, fosters is a masterful brew. My local footy club has to get one slab of it because there is one member that will drink nothing but.
Mind you, we also have a life member that will only drink XXXX

 

[Guest Lurker]

Every real ale in the hundred recipes in Graham Wheeler's book has hop additions for 90 mins and I'm now doing that to great effect. Mind you that's UK real ales, he says nothing about APAs, Kolschs, Pilseners etc etc so maybe they traditionally have shorter hop additions. For example Fosters add all their hops as a five minute addition ... on the way from the conditioning tanks to the packageing line :lol:

And how are you going with consistency? My problem with adding hops at the start of the boil is that different malts and different maltster products behave differently at the start of the boil, especially in the way they break, which can take hop components out of the boil. To get consistent repeatable results, I want all the initial boil reactions, and all the break to happen before I add the hops.

 

[Bribie G]

And how are you going with consistency? My problem with adding hops at the start of the boil is that different malts and different maltster products behave differently at the start of the boil, especially in the way they break, which can take hop components out of the boil. To get consistent repeatable results, I want all the initial boil reactions, and all the break to happen before I add the hops.

Well, consistency ranges over a Hunter Old, a Solly Cerveza and a strong old style UK mild pre - World War 1, so no consistency at all :lol: :lol:
However I've decided to do a run of two bitters out of the Wheeler book as I've been all over the place like a dog's breakfast lately and should really be developing a fast reliable house bitter. So being a little professor it's a good opportunity to make two identical Cameron's Strongarm wannabees. I'll do everything the same and do a 90 min addition to no.1 and a 60 min addition to no.2 (Challenger hops) and do a taste off. I have 2 free cubes at the moment and should get two empty fermenters coinciding about Thursday so might get into it today if I can get SWMBO (insert term for 'off my back' but in a nice way B) ) and into the brew cave I go...

Hmmm... dishes done
Corned beef into slow cooker with additions (moi chef)
Can't mow it's raining

I'm freeeeeee

Edit: Good point you raise, Graham Wheeler says that a lot of UK home brewers prefer to let the wort go for 20 mins or so to get the break happening, then add, then go 90 mins from that point. I'll do that myself as we are really testing 60 min isomerisation versus 90 min isomerisation, and that break issue could possibly muddy the water (or muddy the wort......). In fact what I'll do is a 90 min boil and a 120 min boil so hops added at 30 min in each case. With the latter boil top up with boiling water to same post boil volume as the first boil. That then introduces questions of malt characteristics affected by longer boil perhaps but it's hops we are looking at here on this thread so the exercise isn't to produce two identical tasting beers anyway.