Hello,
I wanted to try a no-boil recipe as I don't think I've ever had such type of beer and as a bonus it will speed my brew day. I'm planning something like a hoppy (and likely hazy) pale ale:
5.6% / 13.6 °P
All Grain
BIAB (no-boil)
60% efficiency
Batch Volume: 24 L (Kettle)
Fermenter Volume: 21.04 L
Boil Time: 0 min
Mash Water: 29.14 L
Total Water: 29.14 L
Boil Volume: 24 L
Pre-Boil Gravity: 1.055
Vitals
Original Gravity: 1.055
Final Gravity: 1.012
IBU (Tinseth): 13
Color: 15 EBC
Mash
Temperature — 68 °C — 60 min
Malts (6.85 kg)
5 kg (73%) — Thomas Fawcett Pale Malt, Golden Promise — Grain — 5.9 EBC
1 kg (14.6%) — Oats, Flaked — Grain — 2 EBC
500 g (7.3%) — Simpsons Oats Golden Naked — Grain — 18 EBC
350 g (5.1%) — Cargill (Gambrinus) Honey Malt — Grain — 49.5 EBC
Hops (360 g)
10 g (1 IBU) — Citra 12% — Aroma — 10 min hopstand @ 80 °C
10 g (1 IBU) — Idaho #7 13% — Aroma — 10 min hopstand @ 80 °C
80 g (5 IBU) — Citra 12% — Aroma — 30 min hopstand @ 65 °C
80 g (6 IBU) — Idaho #7 13% — Aroma — 30 min hopstand @ 65 °C
90 g — Citra 12% — Dry Hop — 3 days
90 g — Idaho #7 13% — Dry Hop — 3 days
Miscs
15 g — Calcium Chloride (CaCl2) 33% — Mash
2 g — Canning Salt (NaCl) — Mash
3 g — Gypsum (CaSO4) — Mash
3 ml — Lactic Acid 80% — Mash
2 g — Antifoam — Primary
1 g — Yeast Nutrients — Primary
Yeast
1 pkg — WHC Valkyrie
Fermentation
Primary — 35 °C — 6 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca+2 89 Mg+2 4 Na+ 29 Cl- 152 SO4-2 62 HCO3- 22
From my reading keeping the worth at 80C for 10min during the first whirlpool step should be enough to pasteurize the it. Any feedback is welcome!
I wanted to try a no-boil recipe as I don't think I've ever had such type of beer and as a bonus it will speed my brew day. I'm planning something like a hoppy (and likely hazy) pale ale:
5.6% / 13.6 °P
All Grain
BIAB (no-boil)
60% efficiency
Batch Volume: 24 L (Kettle)
Fermenter Volume: 21.04 L
Boil Time: 0 min
Mash Water: 29.14 L
Total Water: 29.14 L
Boil Volume: 24 L
Pre-Boil Gravity: 1.055
Vitals
Original Gravity: 1.055
Final Gravity: 1.012
IBU (Tinseth): 13
Color: 15 EBC
Mash
Temperature — 68 °C — 60 min
Malts (6.85 kg)
5 kg (73%) — Thomas Fawcett Pale Malt, Golden Promise — Grain — 5.9 EBC
1 kg (14.6%) — Oats, Flaked — Grain — 2 EBC
500 g (7.3%) — Simpsons Oats Golden Naked — Grain — 18 EBC
350 g (5.1%) — Cargill (Gambrinus) Honey Malt — Grain — 49.5 EBC
Hops (360 g)
10 g (1 IBU) — Citra 12% — Aroma — 10 min hopstand @ 80 °C
10 g (1 IBU) — Idaho #7 13% — Aroma — 10 min hopstand @ 80 °C
80 g (5 IBU) — Citra 12% — Aroma — 30 min hopstand @ 65 °C
80 g (6 IBU) — Idaho #7 13% — Aroma — 30 min hopstand @ 65 °C
90 g — Citra 12% — Dry Hop — 3 days
90 g — Idaho #7 13% — Dry Hop — 3 days
Miscs
15 g — Calcium Chloride (CaCl2) 33% — Mash
2 g — Canning Salt (NaCl) — Mash
3 g — Gypsum (CaSO4) — Mash
3 ml — Lactic Acid 80% — Mash
2 g — Antifoam — Primary
1 g — Yeast Nutrients — Primary
Yeast
1 pkg — WHC Valkyrie
Fermentation
Primary — 35 °C — 6 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca+2 89 Mg+2 4 Na+ 29 Cl- 152 SO4-2 62 HCO3- 22
From my reading keeping the worth at 80C for 10min during the first whirlpool step should be enough to pasteurize the it. Any feedback is welcome!
