New England IPA Blasphemy - No Boil NEIPA

[JoeMama]

Well, I just took a swing at this potential abomination. And did a 1.25G batch.


Loosely sanitized my equipment.
Dumped in the RO water.
Poorly measured ~1+lbs of DME and ~.5+lbs of dextrose. Stirred poorly - its lumped and clumped to hell.
Pitched the remainder of a packet of Redstar blanc yeast.

Now its on the counter for the next 24 or so hours before I throw in some hops.
I have Amarillo and cascade on hand so Im thinking ill toss those in.

If this works, then I too will be a believer.

 

[Dgallo]

Well, I just took a swing at this potential abomination. And did a 1.25G batch.


Loosely sanitized my equipment.
Dumped in the RO water.
Poorly measured ~1+lbs of DME and ~.5+lbs of dextrose. Stirred poorly - its lumped and clumped to hell.
Pitched the remainder of a packet of Redstar blanc yeast.

Now its on the counter for the next 24 or so hours before I throw in some hops.
I have Amarillo and cascade on hand so Im thinking ill toss those in.

If this works, then I too will be a believer.

That’s going to taste like prison hootch with that much dextrose in a 1 gallon batch… so please don’t judge a tried and true method based on your recipe

 

[JoeMama]

That’s going to taste like prison hootch with that much dextrose in a 1 gallon batch… so please don’t judge a tried and true method based on your recipe

Fair enough. I will adjust my expectations accordingly

I guess I just figured dextrose ~=~ turbinado
Im a re-noob to the hobby again (hence my small batches)

Lesson learned (Im hoping)
Ill do better next time

 

[fluketamer]

wine yeast?

you should add honey and water to make a braggot

 

[JoeMama]

wine yeast?

you should add honey and water to make a braggot

I think I have already set myself up for experimentation failure enough thus far.

At least its only a gallon.

 

[JoeMama]

Okay, so I dumped the first batch and re-approached it - but with a different yeast MADE for ales (not a wine yeast) and table sugar vs. dextrose this time. My measurements were simple math /5 to get my 1 gallon measurements. I can say that it immediately had a more vigorous fermentation this time and I have a little more confidence that this one might actually come out drinkable.
Its been happily gurgling away for the past 24+ hours and I plan to introduce the hops now and let it finish out and settle.

Ill report back in another week or so when its ready to be kegged and sampled.

 

[ihavenonickname]

I’ve had hit or miss results with these methods. Heres my latest plan.

All in a 3 gallon keg:

1 gallon water brought to boil at 200F + 3lbs wheat DME + 6oz malto dextrin + CaCl + lactic acid + 2 oz citra in a bag.

Seal and shake it 20-30 minutes.

Open and remove hops, add 1 gallon cold water to bring it to 1.065 and chilled.

Pitch yeast CS hazy, dry hop 4oz in keg, cold crash and transfer (flotit) to serving keg.

Malto should keep FG about 1.020, decent heat on the hot side hops should get some bitterness no clean up!

Edited

 

[BrewnWKopperKat]

I’ve had hit or miss results with these methods. Heres my latest plan.

All in a 3 gallon keg:

1 gallon water brought to boil + 3lbs wheat DME + 6oz malto dextrin + CaCl + lactic acid + 2 oz citra in a bag.

Seal and shake it 20-30 minutes.

Open and remove hops, add 1 gallon cold water to bring it to 1.065 and chilled.

Pitch yeast CS hazy, dry hop 4oz in keg, cold crash and transfer (flotit) to serving keg.

Malto should keep FG about 1.020, decent heat on the hot side hops should get some bitterness no clean up!

Certainly not a "no boil" process. Looks like a complicated variation of that UT "Shake it like the ____" from a couple of years ago. IIRC, that video used pre-hopped extract.

eta: for the Flash Brewing kits, MoreBeer went with a hop extract to add bitterness.

 

[ihavenonickname]

Certainly not a "no boil" process. Looks like a complicated variation of that UT "Shake it like the ____" from a couple of years ago. IIRC, that video used pre-hopped extract.

eta: for the Flash Brewing kits, MoreBeer went with a hop extract to add bitterness.

Ya, fair. just trying to make the best beer I can in the easiest way! Would it make you feel better if instead of bringing water to a boil I pulled it off the heat at 180?

 

[BrewnWKopperKat]

Ya, fair.

Thank you.

Beyond noting that it's a (somewhat complicated) boil process in a no boil topic, I would prefer that this topic stick to "no boil" recipes.

 

[JoeMama]

Well, add another to the list of 'believers' for this recipe.

If you read my previous posts, I did a 1 gallon batch (which got dumped) and redid another 1 gallon batch more correctly. It had been in the keg for a week or so, and I decided to try to force carb it (only to find out my CO2 tanks were empty)

FFWD to today, and I sampled a little of this and WOW... As a welcome back to the hobby, this really surprised me as to how good it actually was/is.

I definitely feel comfortable scaling this up next time. It was good

 

[Mack]

I threw 5 gallons in the FV last night. Sanitized everything, 6 lbs of DME, 2 lbs turbinado, with a pack of US-05 (I thought i had s-04 in the fridge, but it was gone!). Fermenting at 68F - if I see any sign of activity tonight (24 hours), I'll add the 6oz of hops as per the original recipe.

Considered a Kviek high temp ferment, but I'm trying to keep my fermenting room in the mid-ish 60s for a couple other batches in the works.

Editing to add: I had vigorous fermenting at 36 hours, and waited till 48 hours to add the 6oz of mosaic and citra. Kept it clean, not worried (too much) about oxygen because of the off gassing co2, which kicked back in immediately and had my air lock bubbling nicely. I'm going to give it plenty of time to calm down, my OG was 1060, so I expect a nice reward. The drops of goodness on the hop masher was delish.

Edit: 5 days in and this thing is still rolling. Serious airlock activity, and the krausen is plenty thick. The hop addition definitely reignited the fermentation. I was honestly hoping for QUICK turn around, but this one is taking its sweet ass time, just like a normal brew.

Edit: 7 days in - still bubbling away! THICK krausen layer on top.

 

[Mack]

Kegged it last night, didn't measure FG (didn't measure OG either), but its pretty boozy. Slight hint of hop burn that will likely fade over the week while I let it carb. I used a depth charge hop spider inside my big mouth bubbler, and noted that all the hops were clumped toward the top of the liquid (first time using the depth charge) so that probably explains all the activity at the top. Still definitely a delicious mixture... I'm excited to drink it cold and carbed!

 

[Mack]

Almost forgot to post a finished picture, but remembered right before the keg kicked ...

 

[Mack]

Changed the recipe this time, I was looking for an "extra budget" version and am curious to see how it finishes. 3 pounds bavarian wheat DME, 3 pounds turbinado sugar. Voss Kveik yeast heated to 93ish degrees. Dry hopped with 2 oz each Citra and Mosaic (lowered from the 3 oz/ea).

I'll let the hops sit for 3 days (tomorrow) before transferring to keg and chilling.