11 replies to this topic

[positiveContact]

I noticed this in a comment to one of the brulosophy posts and it sounds very interesting:

 

 

Mash at regular temp, then do a mash out around 165, which pasteurizes the wort. I then add the whirlpool hop additions for about 20m depending on recipe (which usually stays about 160), and Whirlfloc (totally clears the beer even at this temp), then chill and pitch as usual. No detectable infections yet, no DMS, and saves a massive amount of time.

 

 

This could save quite a bit of time, energy and water (chilling).

 

At the very least this would encourage me to try a short boil (20 mins?) with a little less hesitation.

Edited by Evil_Morty, 10 November 2015 - 02:24 PM.

[SchwanzBrewer]

Probably a lack of bitterness.

[porter]

Aren't you going to get very little isomerization at that temperature? You'd have to really up your hop additions to get to the same bitterness. 

[HVB]

I have no boiled a berliner weisse, but you only want about 4ibu for that.
I plan to give the 30 minute boil a go this week

[Brauer]

James Spencer makes a 15 minute Pale Ale. Probably works well for a hop-forward Pale Ale.

[3rd party JKor]

I'm sure there are temp dependent isomerization curves somewhere in brewing lit.  Just need the activation energy and you could figure out how fast, relative to boiling, that you'd get your isomerization.

 

So, who has the activation energy for isomerization of alpha acids?  C'mon fess up, one of you has it. 

 

 

ETA:  Here you go fellas.  What would you do without me?

 

https://www.ijbbb.or...rs/161-E005.pdf

Edited by JKor, 11 November 2015 - 08:21 AM.

[positiveContact]

James Spencer makes a 15 minute Pale Ale. Probably works well for a hop-forward Pale Ale.

 

do you think the fact that he's using extract is key there or would you consider trying this with AG?

[porter]

I'm sure there are temp dependent isomerization curves somewhere in brewing lit.  Just need the activation energy and you could figure out how fast, relative to boiling, that you'd get your isomerization.

 

So, who has the activation energy for isomerization of alpha acids?  C'mon fess up, one of you has it. 

 

 

ETA:  Here you go fellas.  What would you do without me?

 

https://www.ijbbb.or...rs/161-E005.pdf

 

Interesting, but at least on my quick skim, they only show temps down to 90 C. Even at that relatively high temp, there's not much isomerization going on.

[HVB]

do you think the fact that he's using extract is key there or would you consider trying this with AG?

Why not go AG?  Just have a good hard boil for those 15 minutes.

[positiveContact]

Why not go AG?  Just have a good hard boil for those 15 minutes.

 

because....

 

reasons!

[Brauer]

do you think the fact that he's using extract is key there or would you consider trying this with AG?

I might try it with Pale Ale Malt. Less risk of DMS. I could overlook any potential lack of clarity in a Pale Ale, too, though I don't think that would be much of a risk.

[denny]

do you think the fact that he's using extract is key there or would you consider trying this with AG?

 

Yep, that's it.  Back in the "bad old days", most extract kits were sold with prehopped extract and came as no boil kits.