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Conventional brewlore recommends a 60 minute boil to drive off DMS. However, this is starting to be questioned (so proceed at your own risk): http://brulosophy.com/2015/03/11/the-impact-of-boil-length-ale-exbeeriment-results/ That said, all of the wort must be boiled for at least 15 minutes. In addition to killing off the bugs present in the malt, this ...


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No. But not because of the hop. You need to boil ALL the wort for 60-90 minutes to reduce DMS (cooked corn flavor) especially in all grain brewing. If any of the wort is unboiled, you will have lacto and other critters still alive, and unbroken proteins. But as for extracting the bittering, flavor, aroma in a partial boil. It does work. I'm sure there are ...



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