No-Boil Recipes! New for 2019!

[ong]

Do you mess with water chemistry? I do full traditional mashes/90min boils also. Got my water chemistry down so I get smooth brews out of it every time.

Also, I'm going with MUCH less hops and introducing cold in the IPAs. As you noticed, even whirlpool additions will add a lot of bitterness. Cold introduced cryo hops is my new methode to experiment with.

I generally treat for chlorine/chloramine, add calcium chloride and gypsum, and then adjust pH. Nothing too fancy.

One thing I’m finding with my very oat-y no-boils is that hops particles just seem to stay in suspension indefinitely. I’m adjusting my process to try to keep hops out of the serving keg as much as possible, since they’re not really dropping out even after weeks at serving temp.

 

[Gravelscratcher]

I generally treat for chlorine/chloramine, add calcium chloride and gypsum, and then adjust pH. Nothing too fancy.

One thing I’m finding with my very oat-y no-boils is that hops particles just seem to stay in suspension indefinitely. I’m adjusting my process to try to keep hops out of the serving keg as much as possible, since they’re not really dropping out even after weeks at serving temp.

Rack from your primary, through a muslin bag in the keg...works for me.

 

[ong]

Rack from your primary, through a muslin bag in the keg...works for me.

I’m doing closed transfers for these beers, but with a floating dip tube. The hops just don’t seem to be dropping at all (probably because the oat starch has formed a bit of a colloid), so no amount of careful racking will help. This latest batch even had only whole hops in the whirlpool, but a couple oz of cryo in the fermenter.

 

[twd000]

planning on trying a no-boil hefeweizen this weekend. I have 3 lbs pilsner DME, 3 lbs what DME, and 1 oz. of tettenanger pellets. Has anyone seen a formula for boil time vs. IBUs for a pure-water hop extract? Trying to target 10 IBUs, but I don't know how to calculate alpha acid extraction in water instead of wort.

Or should I just get a Hop Shot syringe? https://www.midwestsupplies.com/hopshot
This says 1 mL gives 10 IBUs in 5 gallons of wort. As long as I'm making the EasyMac&Cheese, I might as well cut as many corners as possible!

edit: apparently the HopShot must still be boiled, which defeats the purpose. I have read of "pre-isomerized hop extract" but having trouble finding anyone online who sells it.

 

[Tyler Hurst]

Can’t wait to see how this turns out! Please keep us updated!

Can NOT Wait for yours! Mine is really good out of the gates. Thinking Ekuanot next time myself.[/QUOTE]

My no boil Berliner Weisse came out amazing. It’s very “approachable” no dms, malty flavors are there but, not over powering, sourness is tart but not mouth puckering, it’s a really solid beer I wish I would have submitted it in my recent Homebrew competition.

 

[ThirstyPawsHB]

planning on trying a no-boil hefeweizen this weekend. I have 3 lbs pilsner DME, 3 lbs what DME, and 1 oz. of tettenanger pellets. Has anyone seen a formula for boil time vs. IBUs for a pure-water hop extract? Trying to target 10 IBUs, but I don't know how to calculate alpha acid extraction in water instead of wort.

Or should I just get a Hop Shot syringe? https://www.midwestsupplies.com/hopshot
This says 1 mL gives 10 IBUs in 5 gallons of wort. As long as I'm making the EasyMac&Cheese, I might as well cut as many corners as possible!

edit: apparently the HopShot must still be boiled, which defeats the purpose. I have read of "pre-isomerized hop extract" but having trouble finding anyone online who sells it.

I just boil my hops for a couple min in a pint of RO. Comes out great!

 

[ThirstyPawsHB]

Can NOT Wait for yours! Mine is really good out of the gates. Thinking Ekuanot next time myself.

Congrats! Gaining evidence for a vaild brewing technique. Was going to enter the cold brew hefe in the nationals, but about 10x over the beer budget this month with 3 trades.

Ok you just made me check. Sampled and it tastes like Voodoo Ranger Haze. Not bad so far. Light in flavor but no weird off flavors this time.

 

[ThirstyPawsHB]

Cold Brew NEIPA. Transferred to keg yesterday. Not infected. Drinkable for sure, at least today.

 

[ThirstyPawsHB]

Cold Brew NEIPA. Transferred to keg yesterday. Not infected. Drinkable for sure, at least today.View attachment 613024

4 day assessment. There are no off flavors to speak of but there is little flavor period. Aroma yes. Equivalent of 5oz hops (no heat) with 3.5gal...seems a bit surprising.

 

[ong]

4 day assessment. There are no off flavors to speak of but there is little flavor period. Aroma yes. Equivalent of 5oz hops (no heat) with 3.5gal...seems a bit surprising.

View attachment 613745

Oh... you didn’t even heat the wort? It was a cool dry hop only?

 

[ThirstyPawsHB]

Oh... you didn’t even heat the wort? It was a cool dry hop only?

This was a 100% cold room temp brew.

 

[ThirstyPawsHB]

Let's show a successful cold brew. Hefe v4. This is damn good!

 

[ong]

This was a 100% cold room temp brew.

My no boil NEIPAs have involved heating the wort to 190° or so after the mash to sanitize, then whirlpooling hops usually at two different temps (e.g., 180° and 140°) to get some IBUs and flavor. It seems like it would be challenging to get there with no heat at all.

 

[ThirstyPawsHB]

My no boil NEIPAs have involved heating the wort to 190° or so after the mash to sanitize, then whirlpooling hops usually at two different temps (e.g., 180° and 140°) to get some IBUs and flavor. It seems like it would be challenging to get there with no heat at all.

Did you use dme/lme only? Or grain?

 

[Miraculix]

If i'll manage to get hold on some fresh and high quality wheat extract, I will try a Weissbier. Should be simple enough, just needs the right yeast, in this case munich classic from lallemand. 15 Ibu from Saaz and Magnum in water.... should be a half an hour brew day.

 

[ong]

Did you use dme/lme only? Or grain?

No extract. Mostly Golden Promise and a ton of flaked oats.

 

[ThirstyPawsHB]

Next cold brew attempt will be a Peanut Butter stout. Looking at an overnight mash of the darks then dump in the fermenter in morning with dme items/yeast/hops/lactose.

 

[ThirstyPawsHB]

Change of plans. Doing a Belgian Blonde and whatever with free WLP644 packs. Cold mash happening now with 12oz aromatic/honey malt.

 

[ong]

Change of plans. Doing a Belgian Blonde and whatever with free WLP644 packs. Cold mash happening now with 12oz aromatic/honey malt.View attachment 614351

You mean just a cold steep? Or are you mashing with base malt?

 

[ThirstyPawsHB]

You mean just a cold steep? Or are you mashing with base malt?

yes...cold steeping is the proper term...to add flavor (and color) to liquid.

 

[ong]

Just brewed my third no-boil NEIPA. This was Golden Promise and 2.5 lbs of flaked oats, mashed to around 1.060, then heated to 180 and whirlpooled for 40 minutes with 5 oz of Mosaic. Into the fermenting keg with 3 oz of Mosaic and 3 oz of Azacca, with a big pitch of Sacch Trois, along with a quart of passion fruit purée and two quarts of mango purée.

 

[ThirstyPawsHB]

Just brewed my third no-boil NEIPA. This was Golden Promise and 2.5 lbs of flaked oats, mashed to around 1.060, then heated to 180 and whirlpooled for 40 minutes with 5 oz of Mosaic. Into the fermenting keg with 3 oz of Mosaic and 3 oz of Azacca, with a big pitch of Sacch Trois, along with a quart of passion fruit purée and two quarts of mango purée.

Sounds intriguing! Add lactose for a Milkshake. [emoji6] Please keep us informed and consider the Fellowship of the Home Brew trade threads for sharing.

 

[ong]

Sounds intriguing! Add lactose for a Milkshake. [emoji6] Please keep us informed and consider the Fellowship of the Home Brew trade threads for sharing.

I had lactose in the last one and it pushed it a bit too far into the sweet side. I can always dose the keg if needed (I set up a jumper for connecting a soda bottle with a carbonation cap to the liquid post of the serving keg).

 

[TripelDubbel]

How could I possibly forget this No-Boil recipe. Hard Lemonade.

View attachment 607017

@PianoMan - I'm definitely trying this recipe out once it starts to warm up in the upper Midwest. Thanks for sharing. A few questions:

Have you made it without adding fruit or concentrate? How did it turn out?

Your last sentence says, enjoy immediately...how immediately? What kind of shelf life do you think these bad boys can handle without off flavors?

I bottle still...the amount of sugar at bottling is more than I'm used to with my normal beer recipes. Will 3 cups of sugar and 3 cans of concentrate create potential for bottle bombs?

Sorry for all the questions but nothing sounds better than a hard lemonade while sitting by the pool as I daydream about no snow in the months ahead!

 

[ThirstyPawsHB]

@PianoMan - I'm definitely trying this recipe out once it starts to warm up in the upper Midwest. Thanks for sharing. A few questions:

Have you made it without adding fruit or concentrate? How did it turn out?

Your last sentence says, enjoy immediately...how immediately? What kind of shelf life do you think these bad boys can handle without off flavors?

I bottle still...the amount of sugar at bottling is more than I'm used to with my normal beer recipes. Will 3 cups of sugar and 3 cans of concentrate create potential for bottle bombs?

Sorry for all the questions but nothing sounds better than a hard lemonade while sitting by the pool as I daydream about no snow in the months ahead!

I started out making many batches without fruit. It all good for sure. Fruit just takes these to a new level. But yes, about doubles the cost.

I enjoy what's left in the fermenter (secondary) after kegging. Goes in a glass w/ice! Even if it's 8am!!

Bottle Bombs are a REAL concern! This brew is one reason I started kegging. It's not so much the sugers as the yeast. Ensure there's as little as possible. 1st ferment completely for 21days at least. Then cold crash for 2 days at 50F. Transfer to secondary, add potassium sorbate, then crash again for another 2 days, transfer to bottling bucket then add more PS before adding the backsweetening/bottling. You should be safe. May not have carbonation but you'll be safe.

Good luck and let us lnow your results!

 

[TripelDubbel]

I started out making many batches without fruit. It all good for sure. Fruit just takes these to a new level. But yes, about doubles the cost.

I enjoy what's left in the fermenter (secondary) after kegging. Goes in a glass w/ice! Even if it's 8am!!

Bottle Bombs are a REAL concern! This brew is one reason I started kegging. It's not so much the sugers as the yeast. Ensure there's as little as possible. 1st ferment completely for 21days at least. Then cold crash for 2 days at 50F. Transfer to secondary, add potassium sorbate, then crash again for another 2 days, transfer to bottling bucket then add more PS before adding the backsweetening/bottling. You should be safe. May not have carbonation but you'll be safe.

Good luck and let us lnow your results!

Great. Thanks for the quick reply! I will let you know for sure! Any guess on shelf life?

 

[ThirstyPawsHB]

Great. Thanks for the quick reply! I will let you know for sure! Any guess on shelf life?

Mine never last more then 3 months...[emoji3]

 

[ong]

Most recent no-boil hazy IPA. This one had 3/4 gallon of mango and passionfruit puree (this was the first pour from the keg, so there is a bit of fruit sediment).

Came out really pleasant — dry and tart from the fermented fruit, and a nice pungent hop aroma from the 12 oz of Mosaic and Azacca in the whirlpool and dry hop.

Grain bill was 9 lbs of Golden Promise and 3 lbs of flaked oats, mashed at 152 and heated to 190, then whirlpooled with 6 oz of hops for an hour at 180.

 

[ThirstyPawsHB]

View attachment 616195

Most recent no-boil hazy IPA. This one had 3/4 gallon of mango and passionfruit puree (this was the first pour from the keg, so there is a bit of fruit sediment).

Came out really pleasant — dry and tart from the fermented fruit, and a nice pungent hop aroma from the 12 oz of Mosaic and Azacca in the whirlpool and dry hop.

Grain bill was 9 lbs of Golden Promise and 3 lbs of flaked oats, mashed at 152 and heated to 190, then whirlpooled with 6 oz of hops for an hour at 180.

Congratulations! Puree out of the can? I've only used Raspberry puree and not a fan. What hops did you use?

 

[ong]

Congratulations! Puree out of the can? I've only used Raspberry puree and not a fan. What hops did you use?

This was using a frozen product called Fruit In Hand (the fruit was also no-boil, I guess!). Hops were Azacca in the kettle and Mosaic in the fermenter.