The reason I’m asking is that it is just about as cheap for me to make a 6 gallon, all-grain (1.035OG) small beer(Mild or 60/-) as it is a one gallon starter with DME when I’m trying to get yeast ready for high gravity beers. The big difference though is time. I generally get conversion within 25 minutes @154 and could then batch sparge a small beer and be boiling in less than 1 hour. Could I simply boil long enough (maybe FWH) with a clean, high alpha hop (Magnum 11.9%) to get 15-20 IBU, get a good hot break and then begin chilling. I think I could do that within 20 minutes. Bottom line, with a small beer that doesn’t have a great deal of complexity, is it necessary to have a full 60 minute boil?
I suppose the biggest risk would be the potential for having DMS. I’d use a pale ale malt since it is more highly kilned and has less of the SMM precursor. I’d use a hop with some flavor since its effectively going to be a flavor/aroma addition. A little wasteful but no big deal with hop prices being reasonable.
Is time a big constraint for you? I do this as a hobby so rushing through is the last thing on my mind.
Report back on your results if you try this.
I was thinking of doing this as an experiment with some grain I have on hand. A fifteen minute boil according to Beersmith will net 15IBU. I agree that using Pils would be an issue with SMM/DMS so I would avoid using pils. I’ll probably start the burner as soon as the first runnings hit the pot and boil as vigorously as possible. I’m simply looking to cut some time off a brew session, maybe save a few dollars and some propane and avoid pouring out starter wort that could’ve become something drinkable. I’m going to give it a shot and see. It couldn’t possibly taste worse than stirplate starter wort!
60/- 6 gallon
Amt Name Type # %/IBU
4 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 66.7 %
20.00 g Magnum [11.90 %] - Boil 15.0 min Hop 6 15.6 IBUs
8.0 oz Caramel Wheat Malt (46.0 SRM) Grain 3 7.4 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 7.4 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 3.7 %
1 lbs White Wheat Malt (2.4 SRM) Grain 2 14.8 %
1.0 Scottish Ale (Wyeast Labs #1728)
Est Original Gravity: 1.034 SG
Est Final Gravity: 1.009 SG
I would boil for 10 minutes before adding the hops to get the hot break to form first, then another 15 with the hops to extract a reasonable amount of IBUs - but as long as you boil 15+ minutes, you ought to be fine.
The polyphenols in hops help form the hot break. I would first wort hop.
BrauDawg, I think this is an excellent idea. The worst that might happen is some haze due to the abbreviated boil. If you don’t care about that, no problem. And you can always throw in some Irish moss for good measure, and maybe Polyclar or gelatin before bottling/kegging.
Combine this with the recent six day ferment turnaround article in zymurgy and you all will be cranking out beer with minimal effort.
I do a Brown ale that I do a half hour mash and 30 minute boil, well really it’s a 40 minute boil, I add hops 10 minutes after the boil starts after the hot break is knocked down some. I can’t tell the difference.
