All-grain boil times

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How long do you typically boil the wort for?

  • 30 minutes

    Votes: 5 7.5%
  • 60 minutes

    Votes: 52 77.6%
  • 90 minutes

    Votes: 7 10.4%
  • 120 minutes

    Votes: 0 0.0%
  • 180 minutes

    Votes: 0 0.0%
  • Other

    Votes: 3 4.5%

  • Total voters
    67

kelper

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How long do you boil the wort? In GW's book he says 90 minutes is required. But many recipes give 60 minutes and Bruulosophy says it makes no difference! (over 60)
 
I voted 90 minutes.

I used to boil for 60 minutes, but have had 3 or 4 batches that were tainted with DMS, so I read everything I could find about eliminating DMS and adopted as much of this as possible. Couldn't change the vigour of the boil (in a GF, other than adding a homemade graincoat), but increased the boil time and reduced the mash pH. The only trouble was once I had made a coule of good batches, I'd drop back to 60 minutes and back came the DMS.
 
I voted 90 minutes.

I used to boil for 60 minutes, but have had 3 or 4 batches that were tainted with DMS, so I read everything I could find about eliminating DMS and adopted as much of this as possible. Couldn't change the vigour of the boil (in a GF, other than adding a homemade graincoat), but increased the boil time and reduced the mash pH. The only trouble was once I had made a coule of good batches, I'd drop back to 60 minutes and back came the DMS.
Not trying to be negative, but I find this highly unlikely.

I know many people who perform a 60min boil on 220V GF's without issue. Are you certain it's DMS? I assume you have the lid off?
 
always 60 minutes for me so far, am I correct in thinking some styles can benefit from a longer boil to create more caramel flavours and if you don't add water back in, to increase the strength of the beer?
 
I do 45 minutes mash and boil gets my brew day down to under 4 hours and no detriment to the beers and efficiency
 
Not trying to be negative, but I find this highly unlikely.

I know many people who perform a 60min boil on 220V GF's without issue. Are you certain it's DMS? I assume you have the lid off?
I did for a while without issue. Most sources describe DMS smell as like tinned corn, have never tried that, but found it vegetable like, similar to the flavour / aroma in Stella Artois. Yes, always keep the lid off when boiling.

I can only put it down to a sack of malt that was under modified.
 
I did for a while without issue. Most sources describe DMS smell as like tinned corn, have never tried that, but found it vegetable like, similar to the flavour / aroma in Stella Artois. Yes, always keep the lid off when boiling.

I can only put it down to a sack of malt that was under modified.
What beer did you make that you thought had DMS issues? Or was it multiple different styles?
 
Are you certain it's DMS?
From all the stuff I've read it's really about the grain you use. Lighter malts like lager have more but other malts you can just use the lid on and won't suffer from it.

Charlie Bamforth likes a nice vigourous boil.
12:36 if the timer doesn't go there.
 
I always do 60 minutes as that is what the recipes said when I first started doing all grain.

I know some people do no boil so suspect that might be what the “other” one is.
 
Sorry should have made it clearer I am the other as it did not show 45 mins only 30 and 60
 
Yes I do it to save time on brewday I also do a 45 minute mash too and have found no difference at all its a win win
 
How long do you boil the wort? In GW's book he says 90 minutes is required. But many recipes give 60 minutes and Bruulosophy says it makes no difference! (over 60)
Most of the time I boil for 60 mins, recipes tend to recommend 90 mins when using Pilsner malt, so that’s when I boil longer, otherwise I stick to 60 mins
 
30 minutes. Used to do 60 and 90 minute ones. Have since shortened it, and yes I use a little more hops but I've cut off 30-60 minutes off a brew day and the beer has not suffered in any way at all.
 
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