gxm
Well-Known Member
After reading the Exploring No Chill thread, I'd like to do an experiment for myself.
Since I already brew two 5 gallon batches at a time, one will be chilled, the other no-chill.
I want to keep the recipe simple, so I'm thinking a balanced Smash recipe. Each 5 gallons will be:
8.7# Maris Otter
0.6 oz First Gold 9.5% at 60m (40m for no-chill)
0.5 oz Golding 5% at 20m (Cube Hop for no-chill)
1 packet rehydrated US-05
OG - 1.050
Mash at 154F
90m boil to drive off SMM
I've done a few MO smashes, so I know what to expect there, and I want the malt & hops to be balanced, with mellow english hops that won't overwhelm off flavors. If all goes well, I'll brew a light lager as the next part of the experiment.
Since I don't have a cube yet, I was going to let the no-chill just sit in the covered 8g boil kettle for 24 hours before pitching. I know it will suck in about a quart of air, and I find it hard to care much about it.
I'd appreciate any comments or suggestions, unless your comment is "You will get ruined/infected beer", because that is why I'm doing it.
Since I already brew two 5 gallon batches at a time, one will be chilled, the other no-chill.
I want to keep the recipe simple, so I'm thinking a balanced Smash recipe. Each 5 gallons will be:
8.7# Maris Otter
0.6 oz First Gold 9.5% at 60m (40m for no-chill)
0.5 oz Golding 5% at 20m (Cube Hop for no-chill)
1 packet rehydrated US-05
OG - 1.050
Mash at 154F
90m boil to drive off SMM
I've done a few MO smashes, so I know what to expect there, and I want the malt & hops to be balanced, with mellow english hops that won't overwhelm off flavors. If all goes well, I'll brew a light lager as the next part of the experiment.
Since I don't have a cube yet, I was going to let the no-chill just sit in the covered 8g boil kettle for 24 hours before pitching. I know it will suck in about a quart of air, and I find it hard to care much about it.
I'd appreciate any comments or suggestions, unless your comment is "You will get ruined/infected beer", because that is why I'm doing it.