Boil Times

Discussion on brewing beer from malt extract, hops, and yeast.
Post Reply
Russ

Boil Times

Post by Russ » Fri Feb 29, 2008 8:31 pm

Hi

Made my second Marc Ollosson's Styrian Stunner as per origional recipe (extract version) having been impressed with the first 8) .

The recipe calls for a 2 hour boil,but I wonder if I could I reduce this (aim purely to speed things up) and If so by how much ?

Cheers

Graham

Re: Boil Times

Post by Graham » Sat Mar 01, 2008 12:44 am

Russ wrote:Hi
Made my second Marc Ollosson's Styrian Stunner as per origional recipe (extract version) having been impressed with the first 8) .
The recipe calls for a 2 hour boil,but I wonder if I could I reduce this (aim purely to speed things up) and If so by how much ?
Cheers
Is this famous Styrain stunner an M.O. recipe? Well, my flabber has never so ghasted. I didn't know that. Top marks to him, despite my chagrin.

As for boil time, there is no doubt that long boil times improve beer stability, shelf-life, but if you are going to drink it within a year or two that is not really important.

The only other issue is hop extraction efficiency. Well that is not a big issue either:

At two hours you are going to get 99.2% of all you are going to get from your hops

At 90 minutes you are going to get 97.2%

At 60 minutes you are going to get 91%.

That is less than 10% difference, well within the inaccuracies of this whole damn hop issue. Basically you are unlikely to notice a 'ha'porth of difference. Go for 60 minutes. Bear in mind that most commercial brewers boil for 90 minutes, unless they are pressure cooking (mostly fizzy stuff) which brings them down to 45 minutes maximum. They boil for 90 minutes for a reason.

I expect that someone is going to ask me to justify those hop extract figures, it is inevitable, but I'll miserably do it.

Russ

Post by Russ » Sat Mar 01, 2008 8:30 am

Thanks

Saving an hour on the boil would be useful.

Does it follow that addding about 10% more hops at the start of the boil would make up for the lower hop utilisation of a shorter boil?

Right now I'm off to read more about hop utilisation........

Cheers

Russ

Russ

Post by Russ » Sat Mar 01, 2008 9:25 am

Thanks DaaB.

Your calculator is great! 8)

I'll adjust my rates on the next brew....(possibly 100% Satisfaction)

Russ

Graham

Post by Graham » Sat Mar 01, 2008 4:05 pm

DaaB wrote:Graham, I don't understand the 99.2%/97.2% and 91% bit unless you are making 30% utilization the maximum extraction (100%) in which case it makes sense.
It is based upon the fact that hop extraction against boil time is exponential, as is generally accepted by the industry. Many hop merchants' literature and other brewing trials show exponential graphs of extract vs boil time.

My figures are calculated from 1-e^-(T/t)

Where e = 2.71828
^ = to the power of
T = boil time in minutes
t = time at which 63.2% of extract is achieved, which I've taken as 25 minutes. This matches the literature well enough - 24 might be closer but it makes just a ha'porth of difference.

As you say, Daab, to use it you need a base utilisation, thus:

actual_util = base_util*(1-e^-(T/25))

Again, as you point out (Daab), at 30% base utilisation it matches some of the Tinseth figures almost spot on, but that of course assumes that Tinseth is right. In fact, the second half of the Tinseth formula (what he calls his Time Factor) is right, or at least the shape of the curve is right, it is just that he goes a very convoluted way of getting to it.

There is still the tricky problem of coming up with a base utilisation, which of course will vary from set up to set up. The gravity has a far greater influence than boil time, and this is where the errors lay. Boil times are usually fixed, and once you have exceeded an hour or so, the differences are minimal anyway.

Unfortunately, people sling hops in at all sort of times during the boil, so I have to do something to estimate their alpha contribution or else get flamed; I can't ignore the contribution from late hops, as I have done in the past, and get away with it any more. The formula above will be what I'll be using to do that. Whether I'll incorporate a "Gravity Factor" I'm still humming and hawing about. - We'll see.

On page two here:
hop graph pdf is a graph of extract vs boil time which is similar to what my stuff is based on, and probably what Tinseth based his assumptions on.

You will observe Daab, that the figure of 30 that you mentioned is the flat portion of the Y-axis.

The above formula will match that graph exactly - might need to change t to 24 though.

Graham

Post by Graham » Sun Mar 02, 2008 6:25 am

DaaB wrote:OK I get the gist of that but bearing in mind maths isn't a strong point of mine, how does the formula in your books weigh up, used in conjunction with Tinseths table on boil time vs gravity it certainly seems to have been working for me and is easily adapted for different gravity beers and boil times.
Is it over simplified or could we be endanger of trying to make an exacting science out of something that is still really an educated guestimate? Is it a case of the most accurate method being to stick to a forumla that works with an individual brewing system with the utilisation adjusted based on experience?
If, by the formula in my books, you mean: Weight = EBU*10*Volume/(Alpha*Utilisation)

No. That doesn't change. That's industry standard, universal and absolute. It's the Utilisation bit that is the thorn in the side. I do prefer a fixed figure for utilisation, such as 25%, because it is easy to understand and easy for people to adjust up or down to suit their system. It is more accurate, in my view, than the many fancy formula that abound.

Unfortunately, a fixed utilisation figure doesn't adjust for the alpha contributed by late hops. In the past, I did not consider this to be particularly significant when late hopping with small quantities of noble (low alpha) hops for short periods of time. The advantages of simplicity outweighed the complications of factoring in these small alpha contributions. Anyway, the effect would be swamped by the inherent inaccuracies of the whole hop issue. But now that we have "heretics" that are late hopping with large quantities of high-alpha hops, and hopping at half-a-dozen different times during the boil, these contributions are significant. So I am looking into an easy-to-adjust method of compensating for at least the boil time if not also the gravity factor.

The problem with the commonly-used utilisation formula (Tinseth, Rager, Gareth etc) is that none of them work particularly well, as the article on basic brewing radio demonstrated. There can be 600:1 differences between different methods - clearly that's no good. It has to be said though that the BBR test itself was awful, and it would be hard to draw any real conclusions from the results.

My major complaint with these various formulae, apart from their inaccuracy, is that they are a one-size-fits-all solution, which clearly hop utilisation is not and cannot be. The maths is also too convoluted and, in most cases, just unrealistic cwap from the mathematical point of view. Some have half-a-dozen empirical "frig-factors" in a vain attempt to curve-match poor and insufficient primary information. The end user has no chance of being able to adjust the formula to suit his system in the light of such bodges.

The Tinseth formula most closely matches the theory, in my view, at least the second part does (Time Factor); he just goes a strange way about achieving it. The first part (Gravity Factor) is "sort of" all right, but not good enough. There is clearly a problem with it because if it is plotted out there is an inexplicable "droop" in the middle of the result. It again has too many empirical frig-factors to be adjustable. Every number should be there for a good and valid reason - not just an empirical tweak that makes the numbers look right. From what I can work out I think that Tinseth consistently underestimates utilisation. I think the inaccuracies in Tinseth stem from the Gravity adjustment part. Nevertheless, despite being the best of the bunch, Tinseth did not fare particularly well in the basic brewing radio tests, but nor did any of the others for that matter.

Another tendency is for home brewers (and commercial brewers) to increase the hop rate with gravity on a gravity / EBU ratio basis. This negates, or at least interferes with, the reason for the gravity factor adjustment in these formulae. It is exactly what commercial brewers have been doing for centuries, long before EBU were measured.

It is not really possible for these formula to be particularly accurate; there are far too many variables involved for them to come even close, but they are better than nothing.

So in answer to your original question, I guess that my fixed-figure utilisation is perhaps an over simplification because of late hopping issues. Most of the other solutions are well over the top, because they are trying to do something that they can not really achieve, and some are going about it the wrong way anyway. As you said, people are trying to make an exact science out of a guesstimate. There is almost certainly a happy medium somewhere.

So your approach is the best. Stick with something you know and trust to experience.

Russ

Post by Russ » Mon Mar 03, 2008 8:34 pm

OK I've made MO's 100% Satisfaction Malt extract recipie:

Origional called for 75g Goldings (4.0% AA) at start of boil (quoted as 90 mins and 24 Bittering units) and 15g in last 15 mins of boil.

My Goldings were Brupacks and stated they have a AA of 5.8% so I used DaaB's calculator, assumed 25% hop utilisation (1 hour Boil) and came out with 38g of hops at the start of boil. I left the late hops the same.

Does this sound right to you ? It's a good saving on Hops! (might be important this year :roll: )

Cheers

Russ

Post by Russ » Mon Mar 03, 2008 8:55 pm

Thanks DaaB

What I actually did with the late hops was cooled the wort to 80oC then chucked them in. I left them for half an hour before running off the wort.

Does this sound reasonable?

Graham

Post by Graham » Mon Mar 03, 2008 9:02 pm

Russ wrote:OK I've made MO's 100% Satisfaction Malt extract recipie:

Origional called for 75g Goldings (4.0% AA) at start of boil (quoted as 90 mins and 24 Bittering units) and 15g in last 15 mins of boil.

My Goldings were Brupacks and stated they have a AA of 5.8% so I used DaaB's calculator, assumed 25% hop utilisation (1 hour Boil) and came out with 38g of hops at the start of boil. I left the late hops the same.

Does this sound right to you ? It's a good saving on Hops! (might be important this year :roll: )

Cheers
The sums work out okay.

I am surprised at the low alpha that MO gives for Golding thoughs, they are usually around 5.5. I've just looked in his book and most of the alpha's he specifies are below the norm for the variety. I wonder why.

steve_flack

Post by steve_flack » Mon Mar 03, 2008 9:12 pm

4% is pretty low for Goldings but is about what the last few batches I've seen have had (about 4.2%). Sadly I haven't seen any 6+% batches for a while...

Graham

Post by Graham » Mon Mar 03, 2008 9:41 pm

steve_flack wrote:4% is pretty low for Goldings but is about what the last few batches I've seen have had (about 4.2%). Sadly I haven't seen any 6+% batches for a while...
Yes, they vary, but when writing a recipe book, I would think that it would be folly to use the alphas that happened to be valid on the day of writing the recipe. Best in my view to use the "typical" for the breed, otherwise you'll be obsolete before you get to print. The majority of people, particularly the more casual brewers, prefer to take a recipe at face value and do not jiggle or expect to have to jiggle.

Russ

Post by Russ » Mon Mar 03, 2008 9:59 pm

Thanks for the replies 8)

Post Reply