Boil Temperature

Discussion on brewing beer from malt extract, hops, and yeast.
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vipergreen

Boil Temperature

Post by vipergreen » Thu Jun 12, 2008 7:41 pm

I know that we should steep specialist grains at 60/70c, but at what temperature should the wort be boiled at when the Hops are added.

Should a vigourus boil be maintained for the whole 90 minutes.
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Aleman
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Re: Boil Temperature

Post by Aleman » Thu Jun 12, 2008 7:48 pm

vipergreen wrote:at what temperature should the wort be boiled at when the Hops are added.
Boiling?? :roll: For wort its around 101-102C, teh dissolved sugar raised the BP of the water
Should a vigourus boil be maintained for the whole 90 minutes.


Ideally yes, There are brewers that suggest the wort should be bumping about like a volcano, but if you are getting more than 20% evaporation per hour then you are thermally loading the wort and causing excessive caramelisation. An Ideal evaporation rate is between 10-12% per hour and I have found that this gives a good balance between hot break formation and darkening/caramelisation of the wort.
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