snickers104
Well-Known Member
Why do we have to boil the wort for one hour?? I know hop utilization and all but.....any other reason??
I've never had it occur but it's meant to taste (and maybe smell?) like cooked vegetables.
I'd say it has most to do with getting the most out of the alpha acids in your hops. You increase utilization pretty well up to 60 then just a little bit more up to 90 minutes. More than anything, I'd say that's it cause that's what everyone agreed on!
I don't think evaporation and volume has much to do with it since you could just adjust your recipe to cover that part. It's true though you get less efficiency doing all grain with lower grist ratios, but if you wanted you "could" mash 20 pounds of grain with 25 QTs (or so) of water, no sparge, and be at your finishing volume and gravity with no need to boil.
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