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30 Minute boil - follow up


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#41 HVB

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Posted 25 June 2016 - 04:02 PM

If I dial in the heat carefully, I can get mine down to 0.75 gal/hr while just maintaining a rolling boil. No DMS issues with Pilsner Malt after an hour, but that's still ~18% evaporation at my batch size.


I am all electric so I can dial it way down. I just shoot for 75% on the kettle controler and call it good.

#42 MyaCullen

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Posted 25 June 2016 - 05:03 PM

On my SQ-14 with converted keggle @2000 feet altitude burning full flame will boil 7.5 gallons to 5.75 in 60 minutes

Edited by miccullen, 25 June 2016 - 05:03 PM.


#43 gnef

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Posted 27 June 2016 - 12:50 PM

This is some very interesting information! I've been doing 60 minute boils the entire time I've homebrewed (and longer for big beers in particular to boil down).

 

Saving 30 minutes could be amazing for me. I just recently converted to electric, and I typically split my brewday. Once we come home from work, I spend ~40 minutes to mash in, go back upstairs with family, and then after the kids are in bed, I go back down for the rest, which is roughly around 2 hours. If I could cut that last part down to 1.5 hours, that could be pretty amazing.

 

The only thing is to convert my hop schedules to account for the shorter boil. For those of you doing 30 minute boils, are you utilizing software to do the calculations for you, or do you have a rule of thumb that you use to get the IBUs the same?

 

I've got so many pounds of hops in the freezer, that the time savings would easily be worth it.



#44 positiveContact

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Posted 27 June 2016 - 01:00 PM

This is some very interesting information! I've been doing 60 minute boils the entire time I've homebrewed (and longer for big beers in particular to boil down).

 

Saving 30 minutes could be amazing for me. I just recently converted to electric, and I typically split my brewday. Once we come home from work, I spend ~40 minutes to mash in, go back upstairs with family, and then after the kids are in bed, I go back down for the rest, which is roughly around 2 hours. If I could cut that last part down to 1.5 hours, that could be pretty amazing.

 

The only thing is to convert my hop schedules to account for the shorter boil. For those of you doing 30 minute boils, are you utilizing software to do the calculations for you, or do you have a rule of thumb that you use to get the IBUs the same?

 

I've got so many pounds of hops in the freezer, that the time savings would easily be worth it.

 

I use my spreadsheet.  I have one of the IBU calculations put in there.



#45 HVB

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Posted 27 June 2016 - 01:03 PM

This is some very interesting information! I've been doing 60 minute boils the entire time I've homebrewed (and longer for big beers in particular to boil down).

 

Saving 30 minutes could be amazing for me. I just recently converted to electric, and I typically split my brewday. Once we come home from work, I spend ~40 minutes to mash in, go back upstairs with family, and then after the kids are in bed, I go back down for the rest, which is roughly around 2 hours. If I could cut that last part down to 1.5 hours, that could be pretty amazing.

 

The only thing is to convert my hop schedules to account for the shorter boil. For those of you doing 30 minute boils, are you utilizing software to do the calculations for you, or do you have a rule of thumb that you use to get the IBUs the same?

 

I've got so many pounds of hops in the freezer, that the time savings would easily be worth it.

 

As Morty said I just use a spreadsheet I have or Beertools Pro to make sure the 30 minute addition will have an IBU contribution close to what the 60 minute did.  I have not noticed any issues with this approach.  



#46 gnef

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Posted 27 June 2016 - 02:31 PM

Thanks for the feedback!

 

Looks like I'll need to reinvest in software if I want to go this route then. haha. I bought beersmith many years ago, but that was before the 2.0 release, and on a laptop I have since thrown away.

 

Since I've been using recipes from books and online, I'll need to put those into the software, and then modify to maintain the proper IBUs.



#47 gnef

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Posted 27 June 2016 - 02:37 PM

well, I found this free online calculator for IBU's, which would be much easier to use than full featured software: https://www.brewersf...ibu-calculator/

 

That will make things much more practical for me, I think. I hope to give this a try for the next brew day!



#48 neddles

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Posted 30 June 2016 - 07:18 AM

Any suggestions for a 30 min hop with high alpha and minimal flavor contributions for a Saison? 

Hey Drez, what have you been using to bitter your 30 min Helles? How much hop character comes through in the finish? 



#49 HVB

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Posted 30 June 2016 - 07:33 AM



Hey Drez, what have you been using to bitter your 30 min Helles? How much hop character comes through in the finish? 

This is what I did the first batch.  The batch still in the fermenter also got 14 in the whirlpool or 10 minutes.  There was a touch of hop character on the first batch but nothing overwhelming at all.  That is why I added the extra on batch 2.  Maybe it is out of style but I still did it :).

 

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#50 neddles

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Posted 30 June 2016 - 07:59 AM

Ok thanks for that. I'm doing a 30 min boil on my next beer which will be a hoppy saison. So in that case I think I can get away with Apollo or Magnum (as Mic suggested) at 30. Was more or less curious what you were using in a a more delicate beer (Helles). 



#51 HVB

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Posted 30 June 2016 - 08:02 AM

Ok thanks for that. I'm doing a 30 min boil on my next beer which will be a hoppy saison. So in that case I think I can get away with Apollo or Magnum (as Mic suggested) at 30. Was more or less curious what you were using in a a more delicate beer (Helles). 

I see.  I plan to do a saison soon too with this method and I will be using amarillo to bitter but at 10 minutes as shown in this recipe.  Just something about it makes me want to try it. I also plan to brew a German Pils soon and I will be using Premiant as the bittering charge.




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