After how long of a boil will LPT1 and other head retention proteins denature?

I've read that certain proteins denatured during the wort boil is responsible for causing great, delicious foam.

I don't get me no foam.

I'm also doing partial boils using extract.

So my question is twofold: I could boil 10 liters (out of 25) with the hops for ~60 minutes, and then boil an additional 10 liters of malt/water for a shorter time. How long would that shorter time have to be to denature the protein? 5 minutes? 10? 60?

Also, since I am using extract my wort comes preboiled. Does this mean it doesn't matter if I boil all malt or not? Does it mean that I will have worse head retention no matter what, compared to all-grain?

Topic wort boil head-retention homebrew

Category Mac

1
answered at

To quote from your own article referenced in BYO, are you sure you don't have an excess of "foam breakers". When people don't get enough foam this is usually the culprit. And that article (which is citing work from another article) does sort of lay out that the denaturing of proteins may or may not be the primary driver of foam formation; and that foam formation and stability are still an area of active research. Meaning I don't think you'll get a definitive answer for how long you need to boil to get good foam here... unfortunately.

About

Geeks Mental is a community that publishes articles and tutorials about Web, Android, Data Science, new techniques and Linux security.