New England IPA Blasphemy - No Boil NEIPA

[pshankstar]

I may try to give this a go sometime this weekend with my BIAB setup since I have plenty of ingredients but to DME or LME. I’ll probably do a smaller batch and use my sous vide to hold the mash temps too.

Reading through this thread it seems like most use extract or steep some grains to complement the extract. Has anyone tried it as a full mash and not reported back? Or did I simply miss that post (which is very likely). Cheers!

 

[midegrou]

I may try to give this a go sometime this weekend with my BIAB setup since I have plenty of ingredients but to DME or LME. I’ll probably do a smaller batch and use my sous vide to hold the mash temps too.

Reading through this thread it seems like most use extract or steep some grains to complement the extract. Has anyone tried it as a full mash and not reported back? Or did I simply miss that post (which is very likely). Cheers!

I could be mistaken but I think the extract is what facilitates this being a "no boil" homebrew recipe, since the extract has already been boiled once (and, thus, you have little to no risk of retaining DMS).

 

[pshankstar]

I could be mistaken but I think the extract is what facilitates this being a "no boil" homebrew recipe, since the extract has already been boiled once (and, thus, you have little to no risk of retaining DMS).

Ah good point, how quickly that slipped my mind.

 

[balrog]

I've done it several times all grain, mash 150, raise to 170 after mash for steeping all the hops 20m then chill and into ferm-n-serve-float-dip-tube keg, ferment at 95 with Lalemand Voss Kveik.

 

[Beermeister32]

During Prohibition, they had a variety of “no boil” kits that used pre-hopped LME.

 

[phyllobeddo]

Due to recent time constraints I haven't been able to get in a regular All Grain brew day so I went back to my 2020 Extract/No Boil recipes. They may all be in this thread. Anyway, I threw in No Chill on this one to save even more time and effort. I normally hook up my copper wort chiller to a pond pump in a plastic bin full of water and frozen water bottles to chill the wort. The process works great for cooling, but I was looking to consume less time and effort for this batch.

I used my Brew Bag as a hop filter which worked well. During the hop stand I stirred up the hops several times.

The wort came out a beautifully hazy yellow-orangish color like one would want with a NE IPA and it smells wonderfully hoppy.

I brewed this batch starting in the morning and was able to pitch yeast before bedtime.

Overall brew day was fairly easy and hopefully worth the lessened effort. I enjoyed working on the recipe, the process, and also had fun on brew day.

Process:
Heated 2.75 gallons distilled water to boiling and added CaCl and DAP.
Added Brew Bag to boiling water to hopefully sanitize it and then removed it before adding DME.
Stirred in DME and Turbinado. (wort was ~170F after stirred)
Heated wort to 190F. (190F in hopes to extract some bitterness during hop stand)
Added Brew Bag and then the hops. (wort was 186F to start hop stand)
Hop stand for ~1.75 hours with occasional stirring.
Hung the Brew Bag (full of hops) and let it drip out.
Poured wort in corny keg fermenter. (~110F)
Sprinkled S-04 on wort about 10 hours later.
Bubbling good the next morning.

2.5 Gallon Batch
OG - 1.075 @ 61F

--Malts
3# Bavarian Wheat DME
1# Pils DME
4 oz Turbinado sugar

--Hops

Hop stand (1.75 hours) starting at 186F and ending at 126F
4 oz 2019 YVH Ella
2 oz 2021 YVH Citra

--Dry Hop

Dry Hop 1
2 oz Citra when fermentation starts to die down (probably day 3 or 4).

Dry Hop 2
4 oz 2019 YVH Ella a few days before kegging.

--Yeast
S-04

--Other
2 g CaCl
DAP yeast nutrient

I wrote this process up so that other people can possibly learn from it. I had fun with it along the way.

I'll follow up in a few weeks with how it turns out. I've been carbonating kegs naturally with corn sugar lately so it will take a couple of extra weeks to be ready if I go that route.

 

[BrewnWKopperKat]

Stirred in DME and Turbinado. (wort was ~170F after stirred)
Heated wort to 190F. (190F in hopes to extract some bitterness during hop stand)
[...]
Hop stand (1.75 hours) starting at 186F and ending at 126F

You will get bitterness from that hop stand. IIRC, the "advanced" portions of BeerSmith 3 and Brewer Friend (web site) will estimate IBUs for hop stands.

I have a small batch, hop forward, recipe that's roughly: add water and DME to kettle, flame-on, heat to 180F, add hops, hold for 30 minutes, chill.

 

[phyllobeddo]

Due to recent time constraints I haven't been able to get in a regular All Grain brew day so I went back to my 2020 Extract/No Boil recipes. They may all be in this thread. Anyway, I threw in No Chill on this one to save even more time and effort. I normally hook up my copper wort chiller to a pond pump in a plastic bin full of water and frozen water bottles to chill the wort. The process works great for cooling, but I was looking to consume less time and effort for this batch.

I used my Brew Bag as a hop filter which worked well. During the hop stand I stirred up the hops several times.

The wort came out a beautifully hazy yellow-orangish color like one would want with a NE IPA and it smells wonderfully hoppy.

I brewed this batch starting in the morning and was able to pitch yeast before bedtime.

Overall brew day was fairly easy and hopefully worth the lessened effort. I enjoyed working on the recipe, the process, and also had fun on brew day.

Process:
Heated 2.75 gallons distilled water to boiling and added CaCl and DAP.
Added Brew Bag to boiling water to hopefully sanitize it and then removed it before adding DME.
Stirred in DME and Turbinado. (wort was ~170F after stirred)
Heated wort to 190F. (190F in hopes to extract some bitterness during hop stand)
Added Brew Bag and then the hops. (wort was 186F to start hop stand)
Hop stand for ~1.75 hours with occasional stirring.
Hung the Brew Bag (full of hops) and let it drip out.
Poured wort in corny keg fermenter. (~110F)
Sprinkled S-04 on wort about 10 hours later.
Bubbling good the next morning.

2.5 Gallon Batch
OG - 1.075 @ 61F

--Malts
3# Bavarian Wheat DME
1# Pils DME
4 oz Turbinado sugar

--Hops

Hop stand (1.75 hours) starting at 186F and ending at 126F
4 oz 2019 YVH Ella
2 oz 2021 YVH Citra

--Dry Hop

Dry Hop 1
2 oz Citra when fermentation starts to die down (probably day 3 or 4).

Dry Hop 2
4 oz 2019 YVH Ella a few days before kegging.

--Yeast
S-04

--Other
2 g CaCl
DAP yeast nutrient

I wrote this process up so that other people can possibly learn from it. I had fun with it along the way.

I'll follow up in a few weeks with how it turns out. I've been carbonating kegs naturally with corn sugar lately so it will take a couple of extra weeks to be ready if I go that route.

UPDATE:

Day 3:
Fermentation looked to by dying down. Bubbling rate was down and temp was down so I went ahead and added two ounces of Citra for Dry Hop 1 at approximately 72 hours after pitching yeast.

Day 8:
Dry Hop 2. I added 4 oz of Ella and purged the fermenter keg a few times with CO2. I gradually raised temp from 64 to 67 by day 8.

Day 13:
Started cold crash.

Day 15:
Kegged it. 1.014 FG so 8.1% ABV. Smells great, looks great (hazy, light orangish-yellow), tastes great like hop juice with plenty of bitterness and maybe a little bit of hop burn. I have it on 20 PSI right now and will drop it to 10 PSI tomorrow. Unless my new keg of CO2 is filled with oxygen, I don't know why this one won't be great in a week or two. I'll probably start sampling tomorrow night. ;-)

I decided against keg conditioning due to the possibility of hop creep. I think I've run into that after reviewing old notes. I gave this batch four days after Dry Hop 2 to ferment out any added sugars from the dry hop charge. I've tried dry hopping cool on several batches, but never got any good results like I've had dry hopping warm.

My next batch will be another no boil NE IPA using the same recipe and either Citra, Mosaic, Columbus or Citra and Sabro. I'll probably go with 12 oz of hops again.

 

[phyllobeddo]

I have another one fermenting.

2.5 Gallon Batch
OG - 1.068 @ 61F

--Water
2.875 gallons of distilled water (a little bit more than the last batch)

--Malts
3# Bavarian Wheat DME
1# Pils DME
4 oz Turbinado sugar

--Hops

Hop Stand starting at 180F, ending at 124F for 1 hour 40 minutes.
3 oz Citra
2 oz Mosaic
1 oz Columbus

Dry Hop 1 on Day 3:
1 oz Mosaic
14 g Columbus

Dry Hop 2 on Day 8 or so:
3 oz Citra
1 oz Mosaic
1 oz Columbus

--Yeast
S-04 starting @ 64F and ramping to 67F over a few days.

--Other
2 g CaCl
DAP yeast nutrient

Quite similar to the Citra/Ella batch. I used a little bit more water because Citra/Ella was 8.1% ABV. I've had very good luck in previous batches with Citra, Mosaic and Columbus NE IPAs so I wanted to apply that hop bill to this Extract/No Boil/No Chill deal.

My NEXT Extract/No Boil/No Chill batch may be the following:

--Malts
3# Bavarian Wheat DME
1# Pils DME or Golden Light DME

--Hops
Hop Stand starting at 180F
3 oz Motueka
1 oz Citra

Dry Hop 1
2 oz Motueka

Dry Hop 2
3 oz Motueka
1 oz Citra

--Yeast
WLP002

Any thoughts on Motueka? Not sure if the Citra is needed or not, but I do like it and seem to include it in just about all of my IPAs. I am also asking for any advice on how to use 8 oz of Sabro in this recipe. Citra/Sabro 50/50? I hear Sabro is fairly strong.

 

[balrog]

Any thoughts on Motueka?

Motueka for me gave more lemon than lime as it was advertised, when I used it. Altho I must say I used Sorachi Ace with Motueka and SA is *VERY* lemony.

 

[phyllobeddo]

Motueka for me gave more lemon than lime as it was advertised, when I used it. Altho I must say I used Sorachi Ace with Motueka and SA is *VERY* lemony.

Thanks for the info. I am looking for tropical hop juice with this recipe and Motueka just may not be a good choice.

 

[JTtilinfinity]

Brewed up my first attempt at this and it’s already looking great and tasting pretty good (although a bit “green”) after kegging on day 9! Can’t wait to see how this develops after another week. Recipe attached.

Thinking of trying this same recipe again but skipping the oats and adding a 4.4lb bag of pineapple purée in the keg. Anyone done this or have general advice on adding fruit post fermentation?

 

[phyllobeddo]

Thinking of trying this same recipe again but skipping the oats and adding a 4.4lb bag of pineapple purée in the keg. Anyone done this or have general advice on adding fruit post fermentation?

I'm not sure about adding pineapple to the keg, but I have added it to primary after the beer was fermented out. I cut up one fresh pineapple and pureed it. I got about one pound out of it, I think. Secondary fermentation kicked off pretty quick and lasted about three days or so and I kegged it (about five days after adding the pineapple). It was a Citra/Mosaic hazy IPA recipe with added pineapple and vanilla. I was going to add lactose but never got around to it. Turned out good.

 

[ihavenonickname]

There doesn’t seem to be a consensus about the best practices to do a beer like this…. But I want to go for it! Here is my plan, critiques and advice encouraged, but this seems to incorporate what I think are all the best ideas (and of course still stupid easy to do)

Goal 4 gallon batch (fermented in and served from corney with floating and filtered dip tube)

3gallons of RO + 6grams CaCl, heat to 180F. As it’s heating up steep a 1 lb if flaked oats (add at 140 so it’s in for the temp rise). Dissolve 3 lbs of wheat DME and 3 lbs of Pilsner DME aim for 1.065 OG.

Add 4 oz of citra and 3ml of a hop shot (~10 ibus) 20 minute steep at 180. Add 1.5 lbs of ice (from RO) to chill to hopefully to 130 or so. Transfer warm to the fermenter/keg. Let chill overnight to 65.

Pitch 1 pack of dry verdant IPA yeast.
On day 4-5 (as fermentation starts to slow) dry hop with 6 oz of citra. Let ferment finishes out till day 10-14. Stick in in the kegerator to chill and carb for a week.

I mean it all sounds like a great idea to me! Anything else I could do to improve the beer? I might blend the citra with something, but same amounts

Following up, I was really happy with how this came out. I didn’t do exactly what I had planned above, but used most of the ideas, full details in the brewfather recipe below.
Cheaters hazy - Mark Paulick
Brewfather

RO plus CaCl, malted oat partial mash till I dissolved DME, hop stand, chill, verdant in a keg for ferment and serving. Lots of Enigma gave it that bright polyphenol bite that worked really well, I wonder if that wasespecially helpful in a no boil.

 

[evolutionary]

Just poured to test on day 8 and it’s better than the varied hazies I had at brewdog last night despite being room temperature.

Did a ferment in corny keg with floating dip tube - used the original recipe but did 2 oz citra, 2 oz mosaic, and 3 ml hopshot 180 degree 20 min whirlpool followed by an ounce of citra, mosaic and Idaho gem dry hop on day 3. Used dry verdant yeast for the first time too.

Thanks for the recipe! Will be using again for sure.

 

[daygobrewer]

This thread inspired me to try a no-boil extract based NEIPA. I'm super happy with the results and decided I'd share them below.

Back With Another One Of Those Phantasmic Beats NEIPA
OG: 1.060
FG: 1.014
ABV: 6.0%

“Grain” Bill
6 lb Pilsen DME

Water
4 gal RO
2 grams CaCl

Whirlpool
20 ml Citra Incognito @160F 20 min
4 oz Phantasm Powder @ 160F 20 min

Yeast
OYL-405 Helio Gazer @ 70F 72 hours, then 73F until FG

Dry Hop
8 oz Nelson Sauvin T90 @ 55F 48 hours

Evaluation
The intense fragrance of guava and passionfruit during fermentation was a good indicator of what the finished beer would taste like. In the glass I found yellow guava, passionfruit, gooseberry, white grape, white grapefruit, honeydew, white peach, and even cucumber. As expected, the low temp whirlpool and use of Incognito yielded little bitterness or astringency, and the aftertaste came off as “minerally”. This quality played into the white wine-like flavors of the beer. My SO summed it well by describing it as tasting like a “guava mimosa”.

 

[user 299976]

My first No boil and followed @ihavenonickname plan above using recipe by Mark Paulick. Ferment and serve from same keg. Need a fast batch for visit to relatives later this week. Quick carb 35psi 24hr, 24psi 24 hr, 12 psi to finish. Day 6 (photo) needs more time, phenolic, sharp diesel, but very tropical. Should balance out well. Probably not ready by this Friday, but drinkable.

 

[Dgallo]

My first No boil and followed @ihavenonickname plan above using recipe by Mark Paulick. Ferment and serve from same keg. Need a fast batch for visit to relatives later this week. Quick carb 35psi 24hr, 24psi 24 hr, 12 psi to finish. Day 6 (photo) needs more time, phenolic, sharp diesel, but very tropical. Should balance out well. Probably not ready by this Friday, but drinkable

What yeast did you use that it is Phenolic?

 

[user 299976]

Verdant IPA, 11g pitched full pack at 36 hrs. Today is only day 6 from grain, so I feel more cold conditioning will help over time.

 

[Dgallo]

Verdant IPA, 11g pitched full pack at 36 hrs. Today is only day 6 from grain, so I feel more cold conditioning will help over time.

If it’s truly phenolic then it won’t condition out and it let you know you had a infection/contamination as verdant is POF -

 

[user 299976]

Thanks, I’ll let you know how it turns out. Had wrong info above, pitched verdant immediately after chill, then dryhopped Citra and Enigma at 36 hrs.

 

[kingmatt]

I wanted to enter a NEIPA into a local homebrew competition coming up in February but don't have time for a full on AG brew day...plus entries have to be received by 1/29. This method seems to fit the bill for my situation!

I brewed up just under 5 gallons today where I steeped some leftover Carapils, Carafoam, malted oat and flaked oat (probably 2 lbs total) at 155-160F for 20 minutes, then added 5lbs of Pils DME and 1lb of Bavarian Wheat DME. Raised the temp to 180F and whirlpooled 3oz of Citra for 30 minutes. Chilled to 70F and pitched a 1L starter of Dry Hop yeast from imperial.

I plan to crash it, drop my yeast, and then dry hop with a mix of T90, Lupomax and Cryo Citra.

I'll report back with how it turns out and if I get it done in time to enter into the competition. Thanks for the inspriation OP!

 

[Dgallo]

I wanted to enter a NEIPA into a local homebrew competition coming up in February but don't have time for a full on AG brew day...plus entries have to be received by 1/29. This method seems to fit the bill for my situation!

I brewed up just under 5 gallons today where I steeped some leftover Carapils, Carafoam, malted oat and flaked oat (probably 2 lbs total) at 155-160F for 20 minutes, then added 5lbs of Pils DME and 1lb of Bavarian Wheat DME. Raised the temp to 180F and whirlpooled 3oz of Citra for 30 minutes. Chilled to 70F and pitched a 1L starter of Dry Hop yeast from imperial.

I plan to crash it, drop my yeast, and then dry hop with a mix of T90, Lupomax and Cryo Citra.

I'll report back with how it turns out and if I get it done in time to enter into the competition. Thanks for the inspriation OP!

Homebrew alley?

 

[kingmatt]

Homebrew alley?

Malt Madness

 

[Dgallo]

Malt Madness

You did well last year if I remember. It was in August right, that’s a quick turn around

 

[kingmatt]

You did well last year if I remember. It was in May last year right?

Ah my bad, not Malt Madness...War of the Worts. I should know, it is my club that hosts it!

I did OK at both last year, nothing to write home about.

I generally enter the same local comps every year and once in awhile I will throw my hat in the ring at NHC.

 

[user 299976]

To follow up, my 10 day beer was a big hit this weekend. The phenolic/diesel taste had mostly faded away and the brew was very drinkable. Thanks to OP, @ihavenonickname and @Dgallo. I’m planning another batch soon.

 

[kingmatt]

Here's a pic of my first pint. Overall I am really happy with how it turned out. It is a touch sweeter than most of my other NEIPAs but not off-putting and is very smooth. I'd never guess it was an extract no-boil if I was tasting it blindly.

 

[HopsAreGood]

Here's a pic of my first pint. Overall I am really happy with how it turned out. It is a touch sweeter than most of my other NEIPAs but not off-putting and is very smooth. I'd never guess it was an extract no-boil if I was tasting it blindly.

Looks great. Nice glass

 

[user 299976]

Finishing up a DME No boil hazy NEIPA with Omega Cosmic Punch yeast and citra/mosaic wp/dh. Day 12 starting to balance out nicely. A bit too punchy for my taste, although improving each day. This yeast overpowers the hops. Still, a pretty good beer and should only get better with time. No doubt I’ll have plenty of help kicking this keg.