How long should I boil my wort

Boiling times vary with the recipe and the beer style. Extract brewers use the brewery equipment are generally told to boil the beer for 60 minutes. Coagulation of the proteins in malt extract should occur within about ten minutes.
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However, the hop alpha acid isomerization necessary for bittering takes considerably longer; at 60 minutes more than 90 percent of this will have taken place. Boiling darkens the wort and the beer by beer equipment; reducing the boiling time will result in a lighter color. A far more important factor in determining color is the wort gravity, another reason to boil the full wort volume if possible, rather than boiling concentrated wort and diluting it with water in the fermentation tanks.

Traditional beer brewing texts recommend that all-grain beers be boiled for 90 minutes, but my personal experience is that 60 minutes can be sufficient, especially for lower gravity and lighter colored beers. Reasons for a longer boil include the desire for higher wort gravity due to the greater evaporation, and also for flavor changes that occur and are desirable in some styles. Rich beers with complex flavors are often boiled longer.

When subjected to the temperature and agitation of boiling, complex reactions occur between sugars and amino acids, producing substances known as melanoidins. These are usually considered pleasant, resulting in flavors typically associated with the browning of meats and bread. Longer boiling times result in increased melanoidin production and are a major cause of wort darkening. It should be noted this is not quite the same thing as sugar caramelization, which requires higher temperatures and less water than what is present during boiling. Caramelization is part of the process that occurs during the production of crystal and other colored malts.
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Sometimes the most reasonable way to produce high gravity wort for a strong beer is by means of a long boiling time in the brewery equipment. Using the formulas in the previous section on hitting the target gravity, you can adjust the time and calculate the gravity and volume accordingly. For example, if the evaporation rate is 1.33 gallons (5.0 L) per hour, a 120-minute boil of 7.5 gallons (28 L) will increase the pre-boil gravity from 1.070 to 1.108 and reduce the wort volume to
4.83 gallons (18 L).
Additional indications for a longer boiling time include beer brewing at high altitude where the temperature is lower (the undesirable volatile fractions take longer to evaporate), and situations where the boil is less vigorous than otherwise would be optimal.

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