New England IPA Blasphemy - No Boil NEIPA

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Dgallo

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8 grams of Columbus in 32 ounces of RO water boiled for 30 minutes. Then I strain the hops out via hop spider and/or funnel filter and add it to the fermenter.
I’m struggling to understand how this would add noticeable bitterness to the beer personally. It would be the equivalent of adding 2 grams of hops to 2 gallons when you factor in it being added back to the finished beer. I figure you’d be far better off adding a 1/2 oz of hops when you bring the full volume to a boils and letting it rest for 10 minutes before cooling to your whirlpool temps. Ibu are volume dependent as well
 
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PianoMan

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8 grams of Columbus in 32 ounces of RO water boiled for 30 minutes. Then I strain the hops out via hop spider and/or funnel filter and add it to the fermenter.
When doing the no heat Hefe's, that's exactly what I do. Except for maybe 5min instead of 30. All DME, add chemicals, RO water, hop water, and yeast. Easy Peasy.
 

phyllobeddo

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I’m struggling to understand how this would add noticeable bitterness to the beer personally. It would be the equivalent of adding 2 grams of hops to 2 gallons when you factor in it being added back to the finished beer. I figure you’d be far better off adding a 1/2 oz of hops when you bring the full volume to a boils and letting it rest for 10 minutes before cooling to your whirlpool temps. Ibu are volume dependent as well
I don't have any science to say it works as intended, but after having brewed three of these no boil extracts I wanted to do something to try and add more bitterness. They've been good, even great, but I just needed to get the sweetness down some. So, I did a bit of googling and landed upon trying 8 g Columbus for 30 minutes in 32 oz of water and then tried it on the fourth no boil batch and it seemed to work. It seemingly has more bitterness than the others. The beer turned out great and I'm still drinking it straight from the fermenter keg right now. So this upcoming NZ hops batch will be the second batch using the prescribed method.
I totally agree that adding some bittering hops to the water as it's brought to boil and then resting for 10 minutes or so would be worth a try as well. That would save a separate process, also. I might try that on the next one to get an idea of how the two methods compare. Glad you mentioned it!
 

cmac62

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I believe there is a difference between water and wort in hop utilization, you get more of the AA's out if you boil them in straight water. Is this correct?
 

Dgallo

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I don't have any science to say it works as intended, but after having brewed three of these no boil extracts I wanted to do something to try and add more bitterness. They've been good, even great, but I just needed to get the sweetness down some. So, I did a bit of googling and landed upon trying 8 g Columbus for 30 minutes in 32 oz of water and then tried it on the fourth no boil batch and it seemed to work. It seemingly has more bitterness than the others. The beer turned out great and I'm still drinking it straight from the fermenter keg right now. So this upcoming NZ hops batch will be the second batch using the prescribed method.
I totally agree that adding some bittering hops to the water as it's brought to boil and then resting for 10 minutes or so would be worth a try as well. That would save a separate process, also. I might try that on the next one to get an idea of how the two methods compare. Glad you mentioned it!
The dilution math was off on my end when I said 2 gr in 2 gallons. It’s still going to be 8 grams but what is extracted in 32 oz will then be diluted by the 256 oz of wort you are additing so it’s almost .5 addition at 30 minutes in a 5 gallon batch. Now realizing this I am sure it will add some bitterness. The extent to which, I am unsure.

when I brew this recipe, I’ve had good luck bringing my wort up to 190*f and adding 2 oz of Columbus(6 gallon volume) and holding it for 30 to pasteurize and pick up ibus. Then cooling to 160*f to steep specialty grains for 30 mins and will whirlpool my remaining hotside additions. This seems to pick up the necessary ibus for my pallet.

if your way is working, keep doing it. The industry use to knock alchemist for heady topper for being to hazy and tell Kimmich he was doing it wrong. Now look what style of beer has been the most popular in the world for the last 4/5 years
 

phyllobeddo

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The dilution math was off on my end when I said 2 gr in 2 gallons. It’s still going to be 8 grams but what is extracted in 32 oz will then be diluted by the 256 oz of wort you are additing so it’s almost .5 addition at 30 minutes in a 5 gallon batch. Now realizing this I am sure it will add some bitterness. The extent to which, I am unsure.

when I brew this recipe, I’ve had good luck bringing my wort up to 190*f and adding 2 oz of Columbus(6 gallon volume) and holding it for 30 to pasteurize and pick up ibus. Then cooling to 160*f to steep specialty grains for 30 mins and will whirlpool my remaining hotside additions. This seems to pick up the necessary ibus for my pallet.

if your way is working, keep doing it. The industry use to knock alchemist for heady topper for being to hazy and tell Kimmich he was doing it wrong. Now look what style of beer has been the most popular in the world for the last 4/5 years
And actually for the first batch I went with 10 grams of Columbus in 32 oz of water for 30 minutes. It looked to have boiled down to maybe 20 ounces or less. The whole house smelled like weed!! I had to open windows and put up box fans, etc. Everybody bitched and bitched about it. I boiled on for a solid 30 minutes, though! Wasn't going to stop after starting!

And to be clear this has only worked once, lol. We'll see how it goes for try #2.

I love me some Heady Topper, and Focal Banger, and ......... :)
 

BrewnWKopperKat

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And actually for the first batch I went with 10 grams of Columbus in 32 oz of water for 30 minutes. It looked to have boiled down to maybe 20 ounces or less. The whole house smelled like weed!! I had to open windows and put up box fans, etc. Everybody bitched and bitched about it. I boiled on for a solid 30 minutes, though! Wasn't going to stop after starting!

And to be clear this has only worked once, lol. We'll see how it goes for try #2.
Thanks for the process description.

FWIW, There's a similar process description for making hop tea in Brewing Engineering (and the book includes some IBU estimates as well).
 

phyllobeddo

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I guess I should measure stuff before brewday. My 2# 4 oz bag of Pils was only 1# 4 oz, so this batch ended up being 2# Bavarian Wheat DME and 1# 4oz Pilsen Light DME. I've been meaning to mix/match Wheat DME and Pils DME percentages for this recipe to check out the difference, so this batch will embark on those trials. Looking at inventory, the next batch can be 1# Wheat DME and 2# Pils DME.

I just got through adding the Dry Hops a few minutes ago. Waimea smells rather potent and rather good. Rakau not so potent. Wondering how Waimea might pair with some Galaxy? You guys have any info on Galaxy/Waimea combo? I've got some Strata in the freezer as well.

I also have 3# of Golden Light DME, but I'm not sure if it will play will with NE IPA type recipes??? Thoughts on using Golden Light DME for these?

OG - 1.071

Malts
2# Bavarian Wheat DME
1# 4 oz Pilsen Light DME

Hops

Boil Hops:
8 grams CTZ in 32 oz RO boiled for ~20 minutes. Boiled in the basement and not the kitchen and had a lot more boil off due to a larger pot.

Whirlpool Hops (about an hour):
1 oz Kohatu 5.9% AA
1 oz Motueka 6.2% AA

Dry Hops (Day 3):
1 oz Rakau 10.1% AA
1 oz Waimea 16% AA

—Yeast
Lallemand Verdant IPA Yeast (5.4 g)

—Other
.75 g CaCl
3 drops of Fermcap-S
 

DanBeamer

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Made this a few weeks ago. 2.5 gallon batch, mostly wheat DME 3lbs , but added 1 lbs of 2-row and 0.5 lbs of flaked oats.
BIAB , Steeped the oats and 2-row for 60minutes are 152 F. Removed grain, Brought to boil, added 3 lbs of the DME.
Added 4 oz of dextrose

OG 1062

Added 0.25 oz of Amarillo at 30 minutes for some bittering.
Chilled to 70 F
Pitched London Ale III

1 oz of citra and 0.75 oz amarillo at high Krausen (72 hours after yeast pitch) .

let ferment for another week ,

added 1 oz of citra and 1 oz of Amarillo 24 hours before cold crashing .

bottled - 12 days after pitching yeast
FG 1016
ABV 6 %

Bit of disaster on bottling day with hops clogging the siphon. So definitely some oxygen exposure but really happy with the beer. Great aroma , not bitter at all, nice and fruity
 

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HobbitBeer

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I did a version of this yesterday with some leftovers I had on hand. I did a short boil and some flame out and whirlpool hops.

4lbs Golden Light DME
2lbs Bavarian DME
2lbs Demerara Sugar

2oz Bru-1 @ Flameout

.5oz Mosaic @ Whirlpool 175 for 20 minutes
.5oz Azacca @ Whirlpool 175 for 20 minutes
.5oz Citra @ Whirlpool 175 for 20 minutes

Pitched Imperial POG Kveik at 95, and I'll be holding it there for 4-5 days before letting it drop to ambient and dry hopping.

Planning on a 3/2/1 Citra, Mosaic, Azacca DH. Excited to see how this turns out. Next time I'll probably omit the boil and WP additions just to see what a 100% dry hopped NEIPA tastes like.
 

BrewnWKopperKat

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I wanted to post this recipe because it is so simple to make, is quick from grain to glass, and is absolutely delicious when it's done. There are plenty of threads regarding the risks and benefits of not boiling the wort, so there won't be an intent to cover that in this recipe.

6 Lbs. Wheat DME
2 Lbs. Turbinado Sugar (Primary)
3 Tsp. Calcium Chloride (CaCl2)
(Pre-Mix In Fermenter)

Pre-Treat 5 Gallons of water with:
1/4 Camden Tablet

Safale S-04 English Ale Yeast

There is no boil and zero hopping before fermentation for this beer. This results in 0 IBU. I find that the dry hop contributes enough perceived bitterness for the style.

3 Oz. Citra (Dry Hop ~7 Days)
3 Oz. Mosaic (Dry Hop ~7 Days)
Any fruit forward combination would be good however. Belma / El Dorado is one I'd like to try.

I add the dry hop addition at about 30 hours after pitching the yeast. At this time, with proper yeast management, fermentation has begun to taper off and I lock the lid down on my bucket to minimize oxygen exposure to the beer. After about a week, transfer immediately to the serving keg and as with any NEIPA, be sure to purge the keg with CO2. All told, the hands on time to make this was about 10 minutes.

OG: 1.072
FG: 1.011
ABV: 8.1%
IBU: 0
SRM: 3.86

The beer turns out smooth, juicy, and really reminiscent of tangerine. In other words, awesome.

Cheers!
Happy 2 year anniversary! :mug:
 
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MagicMike314

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As someone who doesn't keg, I bought a 6.5 gallon plastic bucket (with a spigot at the bottom) to help bottling when it comes to oxygen. I sanitized everything incredibly well and mixed everything in the plastic bucket along with some water at 155 degrees. It took a solid 4 or 5 hours for the wort to get to a manageable temperature for the yeast, and I pitched two packets just to be safe. Fast forward to 62 hours from pitching the yeast, there still is no krausen or airlock activity. Any advice from here? I'm trying to time out when I should be adding the hops and want to make sure things are on track. I feel as if I added plenty of yeast so confused what else could be the issue.
 

madscientist451

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OG - 1.071

Malts
2# Bavarian Wheat DME
1# 4 oz Pilsen Light DME

Hops

Boil Hops:
8 grams CTZ in 32 oz RO boiled for ~20 minutes. Boiled in the basement and not the kitchen and had a lot more boil off due to a larger pot.

Whirlpool Hops (about an hour):
1 oz Kohatu 5.9% AA
1 oz Motueka 6.2% AA

Dry Hops (Day 3):
1 oz Rakau 10.1% AA
1 oz Waimea 16% AA

—Yeast
Lallemand Verdant IPA Yeast (5.4 g)

—Other
.75 g CaCl
3 drops of Fermcap-S
How'd this come out? Anything you'd change?
 

balrog

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This one goes across several threads but posting here.
All grain, mash 1hr 154
7.5# 2-row
13oz C10
4oz honey malt
Heat to 170 only, whirlpool 20m with
Citra 1.67oz
Mosaic 1.1 oz
Galaxy 0.55 oz
Amarillo 2.33 oz
Ferment in keg under about 10psi with 5.5gm Lallemand Voss Kviek

Very orange. Too much so. Barely any piney/resinous/dank. Prolly remove all Amarillo next time. But not bad. And drinking on day 6.

PSA: do *NOT* try fermenting 5 gal batch in 5 gal corney under 10 psi. Bad idea. Crossing the streams. Still cleaning the basement floor. And walls. And ceiling. And me.
1617813785667.png
 

edfletch21

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Grain to glass in 7 days without using kveik seems wrong. Was able to get it to FG in 5 days and kegged it Friday night after round 2 of dry hopping.

2.75 Gallons
8.3%
1.082 OG
1.020 FG

4 lbs wheat dry extract
.75 lbs turbinado
.5 lb lactose

OYL-052

1 oz cryo citra - day 2
1 oz cryo simcoe - day 2
1.5 oz citra - day 5
1 oz simcoe - day 5

Tastes great already, little to no hop burn out of the gate. Very happy with this combo, would do the same hop pairing again.

174170625_597515311182347_4391611996462442950_n.jpg
 

Shenanigans

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I'm thinking about giving this a go but have very limited experience with extract brewing.
I have 6 pounds of Wheat LME and 2 pounds of Amber DME.
The plan would be to produce as much beer as possible.
So I will be aiming for about 9 gallons at around 1.050 if I add 1/4 sugar like in the original post.
Would that be a bad idea to add so much sugar at a lower gravity?
 

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