New England IPA Blasphemy - No Boil NEIPA

[monkey820]

If anyone is in the Chicagoland area, D&G Brewing and I "brewed" a barrel of this a few weeks ago, and it's going on tap this Friday (1/17/20). The recipe is basically the same, except that we used Omega Hornidal yeast, and the brewery's water with no adjustments.

 

[wiggybrewer]

I've "brewed" this recipe three times now and for as little effort it takes it makes a fine Ipa. Thanks for the recipe!

 

[Cathedral]

Well, I just purchased all of the ingredients to make this this weekend. I've been out of the brewing game for a long time and just now getting back into it. I have a PicoBrew C for small batches, and this will be great to make large batches until I can rebuild my brewing setup. Looking forward to trying it!

 

[balrog]

For some people’s taste yes but for me no. I bring my wort to 180 and will whirlpool for 30-45 minutes to pick up some flavor and ibus

I almost missed that. To be sure, do I understand you whirlpool 5oz Mosaic for 30min at 180 with the Johnny Cash recipe?

 

[Dgallo]

I almost missed that. To be sure, do I understand you whirlpool 5oz Mosaic for 30min at 180 with the Johnny Cash recipe?

yes, that’s correct

 

[balrog]

Do you steep the 1lb Bav. Wheat (is that malt and not dme?) with the flaked barley?

 

[Dgallo]

Do you steep the 1lb Bav. Wheat (is that malt and not dme?) with the flaked barley?

Sorry the wheat should have been listed as Bav Wheat dme but I’d avoid using the Flaked Barley and use Carapils or Cara foam. The flaked grains have no diastic ability and since it’s an extract brew you wont have any in the wort to get much other than starches from it

 

[hopfenstopfen]

Sorry the wheat should have been listed as Bav Wheat dme but I’d avoid using the Flaked Barley and use Carapils or Cara foam. The flaked grains have no diastic ability and since it’s an extract brew you wont have any in the wort to get much other than starches from it

Thanks for the clarification on flaked barley. I recently used flaked oats in a no boil and only later realized that they do not self convert. Your carafoam recommendation sounds good, but I’m thinking malted oats will also work well for the style? I really like golden naked oats in my usual all-grain NEIPAs. Does this sound right?

 

[Cathedral]

I've got this fermenting right now, going to keg it up on Monday and force carb so it's ready to enjoy by Friday the 31st. Smells good so far!

 

[Cathedral]

I just kegged this up and put it on slow carb for next weekend. I tasted the sample and wow, is it tasty. Very strong grapefruit and pineapple smell and I get a bit of perceived bitterness, but it finishes smooth and I like it. Can't wait for it to get cold and bubbly.

 

[Dgallo]

Going to brew my next installment of a no boil dme ipa tomorrow. Really excited about it. Will be a double NEIPA with Columbus, Sabro, and Mosaic hops that will be fermented with Hornindal and on top of 4 pounds of pineapple pure. I’ll post the full recipe when it’s all said and done and if I’m happy with the results.

 

[RichardM]

I just mixed up a batch of this and started fermentation. I’ve been wanting to try a NEIPA for a while and was needing something quick so this fit the bill. I basically stuck to the original recipe. The only exceptions was I used corn sugar that I had on hand instead of turbinado. Also my local home brew store only had Bavarian wheat DME. I’ve never used wheat DME before. Are there any differences in color between Bavarian and plain wheat?

 

[Dgallo]

Going to brew my next installment of a no boil dme ipa tomorrow. Really excited about it. Will be a double NEIPA with Columbus, Sabro, and Mosaic hops that will be fermented with Hornindal and on top of 4 pounds of pineapple pure. I’ll post the full recipe when it’s all said and done and if I’m happy with the results.

So I did brew the beer and it’s been in the keg 5 days. Here’s the recipe

6lb Pilsner DME
3lb bav. Wheat DME
0.25lb corn sugar

Stepped
2lb malted oats
1lb Pilsner malt

Og- 1.079
Fg- 1.012
Yeast- omega 091 Hornindal
Rack on 1lb per gallon of pineapple purée

Water additions
1 gram cacl
1 gram gypsum

Hop schedule
targeting 30 ibus

Whirlpool @ 170 for 45 mins
2:1 Columbus to sabro for a hopping rate of 1.20 oz per gallon.

Dryhop 3 days before @ 65 degrees. 0.5:1:2 sabro to mosaic to azacca at a rate of 1.75 oz per gallon.

 

[HopsAreGood]

I’m definitely going to try this and see how it comes out. I only did one batch of extract before moving to all grain so this kind of new to me. Would the following process work?

Heat the kettle with full water volume to 155, add in all DME, place BIAB bag in the kettle and add 2 pounds of malted wheat and 2 pounds of malted oats, (mostly for mouthfeel and body) mash/steep for 20 minutes, drain the bag, heat to 180 for typical whirlpool, chill..,,etc...

 

[Dgallo]

I’m definitely going to try this and see how it comes out. I only did one batch of extract before moving to all grain so this kind of new to me. Would the following process work?

Heat the kettle with full water volume to 155, add in all DME, place BIAB bag in the kettle and add 2 pounds of malted wheat and 2 pounds of malted oats, (mostly for mouthfeel and body) mash/steep for 20 minutes, drain the bag, heat to 180 for typical whirlpool, chill..,,etc...

That would work. I do it in reverse though so that I can whirlpool a portion of the hops at 180 to start after I put in the dme. Then I will let it free fall to 155/158 and steep the grains and put in my next whirlpool. This way it shaves off alittle more time and allows me to whirlpool as I would as if it were an all grain batch.

That being said, if you anti o2 practices and fermentation temps and times are correct there is no way to tell it’s extract by flavor. Body is the only place I can tell it’s not the same as my all grain batches but no one else even notices. It’s one of those “I’m my own toughest Critic thing”

 

[HopsAreGood]

That would work. I do it in reverse though so that I can whirlpool a portion of the hops at 180 to start after I put in the dme. Then I will let it free fall to 155/158 and steep the grains and put in my next whirlpool. This way it shaves off alittle more time and allows me to whirlpool as I would as if it were an all grain batch.

That being said, if you anti o2 practices and fermentation temps and times are correct there is no way to tell it’s extract by flavor. Body is the only place I can tell it’s not the same as my all grain batches but no one else even notices. It’s one of those “I’m my own toughest Critic thing”

O2 practices and ferm temps are dialed in. So you go to 180, add the DME and first WP addition, then add a second WP addition around 155/158 and steep/mash the grains then?

 

[Dgallo]

O2 practices and ferm temps are dialed in. So you go to 180, add the DME and first WP addition, then add a second WP addition around 155/158 and steep/mash the grains then?

Exactly. This is an awesome recipe to have in your repertoire when you need a beer in a pinch, especially when using kviek. It was an 1hr30 min brew day with clean up and went to glass in 8 days. I have a one year old son at home so time is tough to come by. This recipe let’s me brew and keep the peace with momma bear lol

 

[HopsAreGood]

Exactly. This is an awesome recipe to have in your repertoire when you need a beer in a pinch, especially when using kviek. It was an 1hr30 min brew day with clean up and went to glass in 8 days. I have a one year old son at home so time is tough to come by. This recipe let’s me brew and keep the peace with momma bear lol

Totally understand, I have a five year old and long brew days are not exactly easy to come bye. Will def be trying this out soon.

 

[ihavenonickname]

Hop schedule
Columbus @60 targeting 30 ibus

no boil beer... ?? Do you just leave this out?

Looks like you’re using ~6oz in the WP and 8-9oz in the dry hop. what perceived bitterness do you think you get?

edit clarity

 

[Dgallo]

no boil beer... ?? Do you just leave this out?

Looks like you’re using ~6oz in the WP and 8-9oz in the dry hop. what perceived bitterness do you think you get?

edit clarity

Yeah I don’t boil this beer. I bring the water to 180*f add the dme and the first round of Wh hops. I also will put my chiller in at that time. Then I let it free fall to 160 (typically 30-40 min). At this point I add the steeping grains and my second round of wh hops. Will hold the temp within 155-160 for 25 mins. Then turn on the chiller and cool to 100*f and rack into my fermenter that the Hornindal is already in. Then hold the temps above 85 for 3 days. Then it’s allowed to free fall to room temp (68-70) to clean up

 

[ihavenonickname]

Right so no bittering addition, that older post looked like you listed a bittering addition - which by the way I still like in my typical neipas. So curious what perceived bitterness you get in this no boil beer without it?

 

[Noob_Brewer]

So I did brew the beer and it’s been in the keg 5 days. Here’s the recipe

6lb Pilsner DME
3lb bav. Wheat DME
0.25lb corn sugar

Stepped
2lb malted oats
1lb Pilsner malt

Og- 1.079
Fg- 1.012
Yeast- omega 091 Hornindal
Rack on 1lb per gallon of pineapple purée

Water additions
1 gram cacl
1 gram gypsum

Hop schedule
Columbus @60 targeting 30 ibus

Whirlpool @ 170 for 45 mins
2:1 Columbus to sabro for a hopping rate of 1.20 oz per gallon.

Dryhop 3 days before @ 65 degrees. 0.5:1:2 sabro to mosaic to azacca at a rate of 1.75 oz per gallon.

View attachment 669197

Looks good man! I'll have to try this when I get some more DME. To show just how much of a noob that I am, I have to ask this as I have yet to figure this out , when you reference the oz/gallon hop rates, is the "per gallon" referencing how much liquid is in the vessel you are adding dry hops too or referencing the actual finished batch volume? Seems to me that it should reference the amount of liquid the hops are being put into directly but I think some people are simply referencing the finished batch. Thanks.

 

[Dgallo]

Right so no bittering addition, that older post looked like you listed a bittering addition - which by the way I still like in my typical neipas. So curious what perceived bitterness you get in this no boil beer without it?

I just caught that. That was s mistake. I was trying to say I try to target 30 ibus through the whirlpool. Thanks for catching that

 

[JLeuck64]

I started this recipe over the weekend. I stayed true to the original recipe with just a few changes. I only used 4 gal of water and decided to dry hop with 4 oz. of both Citra and Mosaic. I have been wanting to try fermenting in the keg for a while and this seemed like a good excuse to upgrade some equipment.

Below I just finished adding all the dry ingredients.View attachment 659556

After stirring/shaking everything for a few minutes you can tell there is not much head space left!
View attachment 659557

Here you can see the special lid/airlock I purchased so I can ferment in the keg.
View attachment 659559

30 hours after pitching yeast I opened up the keg and put in 4oz. each of Citra and Mosaic.
View attachment 659560

Here you can see a few more goodies I purchased. Hoping this will make it super simple to purge the serving keg with CO2 as the batch ferments out. I have the gas tube of the ferment keg hooked up to the serving tube on the second keg. Thinking it will fill the serving keg with CO2 over the next week as it ferments out. Later I can swap out the fittings to transfer directly to the serving keg ( ;
View attachment 659561

I brewed this one... I mean I fermented this one back on 12/30/19. I can say this was hands down the BEST hopped beer I've made... ever! I have tried multiple techniques and this one puts the hop aroma FORWARD! Reminds me of what I buy off the store shelves.

I can also say this is the BEST extract beer I've ever made... makes me wonder why I ever introduced extract during the boil?! Should have just added a little bit (like 25% of the total bill, then put in the rest at flame out...)

I am embarrassed to say that I still can't make an extract beer that tastes right to me... always has that twang they talk about. It's not for lack of trying either! Over 30 batches of extract under my belt, once I switched to all-grain... it was a night and day difference in taste ( ;

 

[Jayjay1976]

What a great thread, I'm going to brew this on Sunday!!

 

[phyllobeddo]

Inspired by this thread, I've brewed two No Boil/DME batches so far. The first one is carbing up and the second one is bubbling. The small sample of Batch 1 looked, tasted, and smelled great. I plan to let it carb for a week before I pull another sample. I had a chance to get Batch 2 into the fermenter yesterday, so I went for it.

2.5 gallon batches.

Batch 1

OG - 1060
FG - 1019 (higher than what I'm used to)
ABV - 5.4% (lower than I was shooting for)

2.75 gallons RO
1.5 g CaCl

3# Bavarian Wheat DME
12 oz Pils DME

Whirlpool/Steep for over 60 minutes starting at 173 degrees.
3 oz Galaxy

Dry Hop on Day 2
3 oz Galaxy

Wyeast 1318 London Ale III @ 67 degrees

After adding DME, wort chiller, and hop spider I had to raise the temp and then cool it down to get to 173 on this batch. On Batch 2 I brought the water up to boiling and then added the DME, wort chiller, hop spider, and hops. This worked better as I hit about 170.

Batch 2

OG - 1070

2.75 gallon RO
1.8 g CaCl

3# Bavarian Wheat DME
1# Pils DME
4 oz Corn Sugar

Whirlpool/Steep 60 minutes starting @ 168
2 oz Citra
2 oz Strata

Dry Hop (planning to try a soft crash before dry hopping)
2 oz Citra
2 oz Strata

Wyeast 1318 London Ale III @ 67 degrees

This is my first batch with Strata. They smell good and have good reviews. I'm a fan of Citra already.

 

[ThirstyPawsHB]

Inspired by this thread, I've brewed two No Boil/DME batches so far. The first one is carbing up and the second one is bubbling. The small sample of Batch 1 looked, tasted, and smelled great. I plan to let it carb for a week before I pull another sample. I had a chance to get Batch 2 into the fermenter yesterday, so I went for it.

2.5 gallon batches.

Batch 1

OG - 1060
FG - 1019 (higher than what I'm used to)
ABV - 5.4% (lower than I was shooting for)

2.75 gallons RO
1.5 g CaCl

3# Bavarian Wheat DME
12 oz Pils DME

Whirlpool/Steep for over 60 minutes starting at 173 degrees.
3 oz Galaxy

Dry Hop on Day 2
3 oz Galaxy

Wyeast 1318 London Ale III @ 67 degrees

After adding DME, wort chiller, and hop spider I had to raise the temp and then cool it down to get to 173 on this batch. On Batch 2 I brought the water up to boiling and then added the DME, wort chiller, hop spider, and hops. This worked better as I hit about 170.

Batch 2

OG - 1070

2.75 gallon RO
1.8 g CaCl

3# Bavarian Wheat DME
1# Pils DME
4 oz Corn Sugar

Whirlpool/Steep 60 minutes starting @ 168
2 oz Citra
2 oz Strata

Dry Hop (planning to try a soft crash before dry hopping)
2 oz Citra
2 oz Strata

Wyeast 1318 London Ale III @ 67 degrees

This is my first batch with Strata. They smell good and have good reviews. I'm a fan of Citra already.

Dig it!

My latest all DME no boil. Heated to 175 for 10 min. Citra/Apollo/Galaxy about 6%. Hornidal Kviek. 7 days grain to glass. Not bad..

 

[Chuckbergman]

I've been itching to try this recipe. I have a question regarding whirlpooling hops, but going with the original recipe of NOT heating the water. Since there is no heat reaction with the hop pellets, will I still get some hop flavor and aroma from the whirlpooled hops? Planning on using a nylon hop bag and pulling when ready to add yeast, so there should be little hop trub.

I'm planning a 3Gal batch and here is my basic recipe.

3 lbs DME
.5 lbs Turbinado Sugar

1oz Citra - whirlpool for 10 min
1oz Cascade - whirlpool for 10 min
- use nylon hop bag and pull when ready to add yeast

2oz Citra - dry hop
2oz Citra - dry hop

 

[Dgallo]

I've been itching to try this recipe. I have a question regarding whirlpooling hops, but going with the original recipe of NOT heating the water. Since there is no heat reaction with the hop pellets, will I still get some hop flavor and aroma from the whirlpooled hops? Planning on using a nylon hop bag and pulling when ready to add yeast, so there should be little hop trub.

I'm planning a 3Gal batch and here is my basic recipe.

3 lbs DME
.5 lbs Turbinado Sugar

1oz Citra - whirlpool for 10 min
1oz Cascade - whirlpool for 10 min
- use nylon hop bag and pull when ready to add yeast

2oz Citra - dry hop
2oz Citra - dry hop

No you will not get the same flavor or aroma by not heating the wort and putting the hops in at 150+. You will be basically dry hopping the entire beer. Many hop compounds are only altered and extracted by heat. You’re beer will also have very low ibus. Not saying the beer will be bad, but it will certainly not be the same.

 

[BeerFst]

I've been itching to try this recipe. I have a question regarding whirlpooling hops, but going with the original recipe of NOT heating the water. Since there is no heat reaction with the hop pellets, will I still get some hop flavor and aroma from the whirlpooled hops? Planning on using a nylon hop bag and pulling when ready to add yeast, so there should be little hop trub.

I'm planning a 3Gal batch and here is my basic recipe.

3 lbs DME
.5 lbs Turbinado Sugar

1oz Citra - whirlpool for 10 min
1oz Cascade - whirlpool for 10 min
- use nylon hop bag and pull when ready to add yeast

2oz Citra - dry hop
2oz Citra - dry hop

Just throw them in as fermentation hops. I’ve since gotten away from hoping during fermentation on my normal beers but figured why not for this one. I also attempted it cold and had success right up until the dry hop. I added an ounce of mosaic leaf thinking the extra green matter and yeast reaction might force some hop but that would act similar to actual bitterness. Fg same was solid, definitely more than just the yeast character. Not bitter at all tgough, not in a bad way.

It was def the post ferm dry hop that killed it. I had a bad batch of azacca that completely ruined the beer. I had used the same hops a year prior and noticed this terrible chemical/cleaner off flavor but at the time blamed it on my first use of kviek (I use campden so it wasn’t chloramines) I did this cold batch with us05 and Nottingham.