Default Boiling Schedule

Use this default boil schedule when you're not sure what to choose—it works well for most beer styles. Want to go deeper? Check out our article “In-Depth Breakdown of Boiling” to learn more about bitterness extraction, color development, and protein coagulation.

Why Boil Your Wort?

After mashing, the wort needs to be boiled. This critical step:

• Sterilizes the wort

• Deactivates malt enzymes

• Coagulates proteins (hot break)

• Evaporates unwanted volatiles (like DMS)

• Enhances color and flavor through Maillard reactions

• Extracts bitterness and aroma from hops

When creating your boiling scheme you will be able to change the duration aswell as the type and amount of hops/adjuncts.

Default Boil Profile (60 min Total)

This schedule yields a balanced beer with solid bitterness, clear wort, and a classic hop expression.

60-Minute Boil

• What happens: Full sterilization, hop isomerization (bitterness), and flavor development.

• Result: Clean, well-rounded beer suitable for most styles.

Hop Additions

• 60 min – Bittering Hop (e.g., Magnum)
  Adds strong bitterness. Use a high-alpha hop here.
  Place in the first slot of the hop carousel.

• 15 min – Flavor Hop (e.g., Cascade)
  Adds depth and hop character without overpowering bitterness.
  Place in the second slot of the carousel.

• 0 min – Aroma Hop (e.g., Citra)
  Added right at the end or during whirlpool. Preserves oils for aroma.
  Place in the third slot.

Optional: Adjuncts
Want to add coriander, orange peel, or spices? Use the OTHER INGREDIENT option. These additions are added to the carousel just like hops and should be timed accordingly (typically at 5–10 minutes).

Adjusting the Boil Time

• 15–30 min: Use only when making hop-light beers or late-hop styles (e.g., New England IPAs). Less bitterness, but still sterilizes.

• 90+ min: Ideal for high-gravity beers (e.g., barleywines, imperial stouts). Increases color, caramelization, and bitterness.

Note: Boiling does not affect fermentability but may slightly reduce head retention in the final beer.

Hop Basics

• Bittering hops have high alpha acids (e.g., Magnum, Columbus) and are typically boiled for a more extended period.

• Aroma hops are more delicate and are typically used late in the brewing process (e.g., Citra, Saaz).

• Hop duration = time in the boil = amount of bitterness extracted.

Summary

With this default boil profile, you’ll achieve a balanced, clean beer that suits a wide range of styles, from pale ales to porters. When you're ready, you can adjust timing, hop type, and amount to match specific beer styles.