Help with hop addition and boil time

What style of beer? What was the recipe? What kind of hops? Need a little more info to truly help on this.

In my opinion, 4oz of hops for 60 minutes is going to make one bitter beer, unless they were low alpha hops.

 

The main thing you did was boil away more water, so if you didn't replace that water after the boil, you'd have less wort going into the fermenter, but at a higher gravity. So you'd get less beer, but at a higher ABV.

 

My read of the above is that they added 3 ounces of hops for the 60 minute boil and added 1 ounce for the last 5 minutes of boil.

Perhaps @Dehanna can provide us more details about those hops. What hop(s) and AA% for the 60 minutes of boil. What hop and AA% for the last 5 minutes of boil.

Note: AA% = Alpha Acids percentage which should be listed on the package.

Cheers!

 

I personally have never conducted an extended (e.g., 2 hour) boil but I have read some folks state that boiling longer (for example Scottish-style Ales) can encourage Maillard reactions which will darken the resulting beer and perhaps provide carmelization type flavors.

Cheers!

 

Guess I could see it that way as well, just reads a little funny... Still depending on hops, 3 oz for 60 seems like a lot for a 5 gallon batch.

 

Yeah, I get you.

Cheers!