Boil times?

[chalmers]

Yeah I am listening to an audiobook right now which has some cellular level information. But it said mostly the startch breaks down from the enzyme daistase into sugars and other things. The main parts being maltose, maltodextrin, and stable dextrin. The later being nonfermentable. So I'll change my original question. What do you guys think is the optimal temperature to steep the grains?
So after steeping the grains for 30 minutes? Next step is to boil for 60 minutes at 150f(this is in the howtobrew.com). Then add hops when ever I do the hop additions

Depends on what you are doing, and I think you are mixing things up a bit still. What is "optimal" depends on what you want out of the final product.

Are you doing an all grain beer, or malt extract and steeping grains? What is the brand/name of the kit?

Mash (all grain) around 67C. Once you've done a few, you can experiment with temperatures, and steps (multiple temp rests), etc.

Steep (extract and grain) at 75C for 30min (not as critical to be in the conversion range, as you aren't going for a ton of fermentables from these grains, most will be coming from your extract)

Boil at 100C for 60min, adding your hops along the way (can break into mulitple additions, earlier in the boil will give bitterness, later more flavour and aroma).

Ill be making an all grain, no kit. Just rounding up the ingredients. From the information you just provided I beleive I'm good to go for making a mediocre beer hahah. Thanks again! I really appreciate the help guys.

Great, I'm sure it will taste great, because YOU made it!

Depending on how quickly you want to brew, I really would suggest watching someone brew first, or at least check out the video I posted above. Gives an idea as to what hardware you'll need to have a successful day, and the steps you'll need to be following.

We expect a full report! And maybe even a bottle or two to share at a monthly meeting.

[CaptainTaco]

Right on I'll check that out. I'll be sure to document the process hahah

[evanisnor]

90 minutes is important with some lightly malts like pilsner, to drive off DMS precursors.

Here's some evidence that this might not matter on the homebrew scale: http://brulosophy.com/2015/09/14/boil-l ... t-results/" onclick="window.open(this.href);return false;

While the comparative evaluations of those participants who did accurately identify the odd-beer-out are inconsistent and generally meaningless, I think it’s prudent to note not a single person reported perceiving anything close to DMS in either beer and, in fact, both were equally well received.

And that falls in line with no boil/short boil beers like Berliner Weisse. I boil mine for 15 minutes, and AFAIK, no DMS is detectable. That's a beer with ~50% pilsen malt.

Here's a follow-up article complete with actual lab results:
http://brulosophy.com/2015/10/08/update ... #more-5505" onclick="window.open(this.href);return false;

... neither the 30 minute boil nor 90 minute boil samples contained measurable levels of DMS.

As was previously discussed, it’s possible the lack of DMS in these beers is a function of the high modification of the Pils malt used (Best Malz) and that less modified malts, such as those that are floor malted, might produce higher levels of DMS. But, it’s just as possible our understanding of the relationship between DMS and boil length is simply lacking, that our access to modern technology, higher quality ingredients, and better knowledge about brewing processes has reduced the likelihood of problems brewers of yore had to worry about.

[GuingesRock]

I always considered that when you boil, you are shooting yourself in the foot. Boiling creates DMS (dimethyl sulphide) from SMM (S-Methyl Methionine). The more you boil, the more DMS you make and the more you have to boil to get rid of it.

I argued this back in August 2013 here: http://www.brewnosers.org/forums/viewto ... f=3&t=5055" onclick="window.open(this.href);return false;

I have a suspicion that other things are important rather than boil time, such as …after the boil is done, say around 99 C, DMS is still being created at a high rate, but there is no boil to get rid of it. At those high temperatures I am very neurotic about cooling as rapidly as possible and not putting the lid on the pot until the temperature is below that which DMS is being formed. I think that temperature is close to mash temperature but I don’t know for sure. Does anyone know?

The modification of the malt is interesting as a possible factor. I didn’t think about that and I use a lot of floor malted pils malt. It’s one of my favorites.

[GuingesRock]

I was just reading through that thread. There's was a hell of a lot of forward thinking discussion on boiling in there from everyone. We were way ahead of the times ..even back than in 2013