60 Minute Mash\Boil

[Jolum]

Please forgive me if this is stupidly obvious

Since starting brewing I have amassed a small collection of brewing books and the thing that I'm confused about is the 60 minute mash\boil that is stated in some of them (almost all by the American authors - no offense).
Two questions arise. Firstly, why? And secondly (and more importantly) can I just scale up the times to 90 minutes or do I have to up the ingredients e.g. quantity of hops etc?

Thanks
J

[Jack]

Not sure why people do it differently, but I don't think you can just scale things up. The half an hour boil should extract more hoppiness and also drive off more water, leaving a stronger wort.

[trucker5774]

I regularly mash and boil anything from 60 mins to 90 mins. The theory for the longer boil , seems to be mainly greater hop utilisation. In reality I probably average 75 mins for each. I have not noticed any difference in the quality of the beer, regardless of the times

[flything]

Why do you want to scale it up from 60 to 90? If you get the utilisation you want and the final volume and gravity you are aiming for it's plenty long enough.

[Aleman]

You get a significant increase in wort clarity, through a more effective hot break . . . which gives less chance of hazes forming, and a more stable beer in the bottle / cask. . . . . The increase in utilisation between 60 and 90 minutes is minor really . . . but can be allowed for in most brewing software

[flything]

Coincidently this morning on the way into work I listed to Basic Brewing Podcast where they had a q&a session with some pro brewers, I think it was Ken Grossman (Sierra Nevada) who said that he wouldn't boil for more than 60 mins as a homebrewer (think it had something to do with a perception that homebrewers generally boil more vigirously) and the only reason John Palmer gave for a longer boil was to drive off DMS in Pilsner malt, he didn't think it was worthwhile for beers made with Maris Otter....

http://media.libsyn.com/media/basicbrew ... rouble.mp3

Beersmith reckoned that an extra 30 mins would increase hop utilisation by 10% (on 1.060og / 40ibu recipe I tried it on), on the face of it not insignificant, however, each system/process/wort gravity/water profile, will also affect it so probably best taken with a pinch of salt.

[booldawg]

I usually do a 60 minute mash for pale ales and between 90-120 mins for the darker ones. The longer mash helps convert more dextrin to give body to a beer.

[flything]

I always believed that a longer mash would result in a more fermentable wort, just how much more fermentable would depend on what temp you mashed at, i.e. cooler/longer = more fermentable, hotter/shorter = less fermentable, more fermentable generally being thinner with less mouthfeel.

[leigh1919]

HI -

I raised a similar point a few months back and here's the link to the in-depth discussion we had after it. Seems like personal preference, and sticking to what you know best is the best answer we can come up with!!

viewtopic.php?f=2&t=20858

thanks