90 min boil for extract?

[JohnT]

I'm about to brew this Fat Tire clone from BYO. The directions, as seen below, call for a 90 min. boil. Is this ok for an extract batch? I've only seen a boil that long in a BIAB.


New Belgium's Fat Tire clone

5 gallons, extract with grains; OG = 1.050; FG = 1.01; IBUs = 16

Ingredients:

•5 lbs. Laaglander plain extra-light DME
•0.50 lb. crystal malt (20° Lovibond)
•0.50 lb. crystal malt (40° Lovibond)
•0.50 lb. carapils malt
•0.50 lb. Munich malt
•0.50 lb. biscuit malt
•0.50 lb. chocolate malt
•3 AAUs Willamette pellet hops (0.66 oz. at 4.5% alpha acid)
•1.33 AAUs Fuggle pellet hops (0.33 oz. at 4% alpha acid)
•2 AAUs Fuggle pellet hops (0.50 oz. at 4% alpha acid)
•1 tsp. Irish moss
•2/3 to 3/4 cup corn sugar to prime Wyeast 1056 or BrewTek CL-10 (using US-05)

Step by step:

Steep specialty grains in 3 gallons of water at 154° F for 45 minutes. Remove grains and add dried malt extract. Bring to boil and add 0.66 oz. Willamette pellet hops. Boil for 60 minutes and add Irish moss. Boil 10 minutes and then add 0.50 oz. Fuggle hops. Boil another 20 minutes, add remaining Fuggles and remove from heat. Cool to about 70° F and transfer to fermenting vessel with yeast.

Ferment at 64° to 68° F until complete (7 to 10 days), then transfer to a secondary vessel, or rack into bottles or keg with corn sugar. (Try lowering the amount of priming sugar to mimic the low carbonation level of Fat Tire.)

Lay the beer down for at least a few months to mellow and mature for best results.

 

[C-Rider]

I'm about to brew this Fat Tire clone from BYO. The directions, as seen below, call for a 90 min. boil. Is this ok for an extract batch? I've only seen a boil that long in a BIAB.


New Belgium's Fat Tire clone

5 gallons, extract with grains; OG = 1.050; FG = 1.01; IBUs = 16

Ingredients:

•5 lbs. Laaglander plain extra-light DME
•0.50 lb. crystal malt (20° Lovibond)
•0.50 lb. crystal malt (40° Lovibond)
•0.50 lb. carapils malt
•0.50 lb. Munich malt
•0.50 lb. biscuit malt
•0.50 lb. chocolate malt
•3 AAUs Willamette pellet hops (0.66 oz. at 4.5% alpha acid)
•1.33 AAUs Fuggle pellet hops (0.33 oz. at 4% alpha acid)
•2 AAUs Fuggle pellet hops (0.50 oz. at 4% alpha acid)
•1 tsp. Irish moss
•2/3 to 3/4 cup corn sugar to prime Wyeast 1056 or BrewTek CL-10 (using US-05)

Step by step:

Steep specialty grains in 3 gallons of water at 154° F for 45 minutes. Remove grains and add dried malt extract. Bring to boil and add 0.66 oz. Willamette pellet hops. Boil for 60 minutes and add Irish moss. Boil 10 minutes and then add 0.50 oz. Fuggle hops. Boil another 20 minutes, add remaining Fuggles and remove from heat. Cool to about 70° F and transfer to fermenting vessel with yeast.

Ferment at 64° to 68° F until complete (7 to 10 days), then transfer to a secondary vessel, or rack into bottles or keg with corn sugar. (Try lowering the amount of priming sugar to mimic the low carbonation level of Fat Tire.)

Lay the beer down for at least a few months to mellow and mature for best results.

Are you sure you add the times? Not: add the Fuggle for last 20 minutes and the Irish moss the last 10 min? That would give a total of 60 min which is most common.

Of course I'm a newbe and what do I know LOL

 

[JohnT]

That would be the normal way to do it, but reading the instructions gives me the impression of a 90 min boil.
Maybe i'm just having a brain fart

 

[KevinW]

Yeah it looks like the instructions are a little off, go figure!

90 min boil is not really necessary for extract. All-grain benefits from a 90 min boil due to the boil off of DMS and vigorous 90 min boil helps break down some haze producing proteins. Extract really needs no more than 60min boil!

So it looks to me like it should be, Willamette@60, .5oz Fuggles@20min, Irish Moss@10, .33oz Fuggles@flameout?

Good luck!

 

[malkore]

BYO sometimes has odd misprints like that.

You shouldn't need 90 mins for an all grain either unless you're using some specific base malts that have high DMS production or are highly unmodified.

I do 60 mins boils with Briess american 2-row and the beer has no haze at all.

 

[JohnT]

I figured it was something weird, but thought I'd check here before I lit the fire.

Thanks

 

[Dougan]

Not going to hurt it. Also don't see a reason for it.

Most of my all-grain beers are 90 minute boils. It allows me to sparge with more water and get better efficiency. That and DMS are the reasons you usually want a 90 minute boil. With extract, you shouldn't worry about either.

Depending on what hop IBU formula you use, you might see that you can squeak a few IBUs extra out of your bittering hops in a 90 minute boil vs a 60... but I think most people here will agree that it's a negligible amount.