Good recipe for short mash / short boil?

[Sadu]

I have a mate coming around tomorrow, we are going to put down a brew together. I'm pretty sure he doesn't have the attention span for anything too serious so I was thinking of doiong a 30 minute mash / 30 minute boil, avoiding pilsner malt and compensating for bad efficiency with extra grain.

He doesn't like hoppy beers so pale ales are out. I was thinking a blonde ale might go well, or possibly a porter, but really any 4-6% ale that stands up to a short mash/boil would be fine.

Anyone have any recipes that they know work in this situation? To be honest I'm kinda bored with blonde ales, but everyone likes them so I keep brewing them, I need to find some more hophead friends

 

[tjmac5071]

Over the summer I found myself with 3 hrs my wife and daughter were gone so I tossed together a full volume mash beer I called "pilsish" it was off the top of my head pilsner malt with a small amount of caramel 10 and 60, did a full 60 min mash then quick runoff and 45 min boil with Magnum to bitter and finished with crystal. Turned out great. I think anything can be done quickly if you want and can full volume mash. I think you could easily cut any recipe down to 45 mash 45 vigorous boil and not notice any difference. I lost a couple efficiency points not sparging but the time saving benefits outweighed that a ton

 

[Sadu]

Cool, I wasn't going to do a full volume mash since my one-gallon setup doesn't allow it, but today I find that my wife has loaned out the brew kettle and mash tun to the school to make popcorn for an event. She doesn't know they are important brew kettles / mash tuns of course, she just thinks they are large cooking pots.

Anyway, might be cracking out the 5 gallon gear this time, which means a full volume mash is on the table.

I was wanting to avoid pilsner malt since I have had DMS issues in the past - more due to a lacklustre boil than boil time. It may well be that an aggressive boil makes up for the shorter boil time.

 

[Paps]

I really can't say if any one particular beer style does better with `shortcuts` vs others.
That being said, I've tasted a "no-boil" beer before (there's a thread on it here) and it tasted like a regular beer. (nothing great but not bad)
Some argue that the bulk of sugar conversion/extraction in the mash happen within the first 20-30 minutes.
If you go back to middle-age brewing, sometimes they would "just barely get the wort to a boil" I personally suggest no shorter than 15-20 minute boil.
You could also save time by doing a "no chill" method.

These things combined should chop off at least an hour of your brew day.
Might not be your best beer or your most efficient but you allready mentioned bumping up the grainbill.

 

[timdillon36]

In the near future i plan on doing something along the same line. What i plan on is a 1g batch in my 10q pot on the stove BIAB style.

A lot of this has to do with prep and being ready to go.

Equiptment:
8 to 10q pot.
Make shift false bottom
Bag for grain

Recipe: NEIPA
2 row 90%
6 row 5%
C 20 2%
Sugar 3%
FWH .1 oz magnum
FO .25 each your faivoret 3
WP @ ~180 same
3 days in primary same hops
Dry hop with same from 8-12 days

Process:
Hot tap water (140) into pot and put it on the stove on high, put bag in and grain as it is heating and stir. Keep heat on high till 152 and shut off heat. From the time of mash in till you pull the bag would be 30 min then full heat to boil and boil 30 min and kill the heat. Then into of cold water and WP to 180 and hops and into sink of ice with lid.

Drink all night, transfer and pitch in the AM.

 

[Kent88]

A sour?

I'm pretty sure the lacto (and pedio, if you really want to sit on it for a while) can handle some starches that regular ale yeast strains can't.

I did a kettle soured berliner weisse that had a standard mash time, but only about a 15 minute boil. It probably wouldn't be horrible if you shortened the mash to 45 minutes.

But after you boil and chill comes the interesting part, you pitch the lacto in kettle and try to keep it warm. I think it ought be be just shy of 100F for a few days, then you boil it again (briefly), chill it, put it in your fermenter, and pitch regular yeast.

I got the instructions from the video found here: Beersmith podcast 108

Edit: and if you really want to try this and you don't have any pure lacto, I've been told that if you carefully add a little plain yogurt (with live and active cultures) to the wort it might work. No guarantees on that. YMMV

 

[Sadu]

I went with the porter. Fun brew day, sunk lots of beer and no stress at any point. Terrible efficiency, 63% which is my lowest to fate, but all good since that was built into the recipe.