I've been reading through Graham Wheeler's book over the weekend and it's raised a few questions, although they're pretty general and not specific to the book I guess.
1 - All the boil times are 90 minutes, what's the reason for doing a > 60 minute boil? More bitterness extraction from the hops? Would a 60 minute boil with more hops do the same job?
2 - White sugar seems to be added to a lot of the recipes, is this just to increase the ABV? Could the same ABV be achieved by using a bit more grain?
1 - All the boil times are 90 minutes, what's the reason for doing a > 60 minute boil? More bitterness extraction from the hops? Would a 60 minute boil with more hops do the same job?
2 - White sugar seems to be added to a lot of the recipes, is this just to increase the ABV? Could the same ABV be achieved by using a bit more grain?