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How could I possibly forget this No-Boil recipe. Hard Lemonade.
No-Boil Recipes! New for 2019!
- Thread starter ThirstyPawsHB
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Getting supplies for the Saison IPA now....
Brewtallica
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I'm thinking of brewing a 4 gal batch of the no boil NEIPA recipe in corny with a modified dip tube but have some quick questions. The 1/4 campden tablet is to disinfect the water, right? How long do you wait after adding the tablet before you mix in DME and CaCl?
My planned 4 gal recipe is
6lbs wheat DME,
Pitch Omega HotHead,
4 oz Simcoe whole cone (I have a lot that I need to use) after 2-3 ish days,
Then transfer to a serving keg once fermentation is done.
My planned 4 gal recipe is
6lbs wheat DME,
Pitch Omega HotHead,
4 oz Simcoe whole cone (I have a lot that I need to use) after 2-3 ish days,
Then transfer to a serving keg once fermentation is done.
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I personally don't use campdon which is to ellimate chorine I believe. I use RO water so I just add chemicals during mixing.
I'm kinda excited to see others success!
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Cold brew. Expired by 2yrs Cooper Lager kit/yeast. Added dme and boiled Citra hops on the side. Fermented at room temp. Very drinkable! Amazed for sure. 20min total time
Brewtallica
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Copy, I use RO as well so I think I'll skip the campden and see what happens. Now I'm thinking of scaling it down to 2 gal just for an exbeeriment before I commit to a bigger batch. I have a few 2.5 gallon buckets I wouldn't miss if they somehow get infected. Lol
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
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That's everyones major concern. After numerous no boil hard lemonades/limeade, cold brew ciders, and now cold brew beers, infections are no longer a concern. Sanitize the sh!t out of everything and you'll be fine. Many many craft beer snobs and judges have tasted my brews without a single mention of any kind of infections. Be brave!! [emoji16]
Just completed a cold brew Belgian Saison IPA. Boiled 1oz Ekuanot for 2min, added 4lbs golden light and 3lbs wheat dme, 3oz cyro hops, and used Bella Saison yeast in 3.75gal RO. Some gypsum/CaCl/Lactic Acid also. Will not dry hop so see what happens...
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Tyler Hurst
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I just finished a no-boil AG Berliner Weisse.
4 lbs Pilsen
3 lbs Wheat
Kaiser G02 yeast
80 mins @149*f
10 mins @179*f
Kettle soured 3 days with L. Plantarum to ph 3.4.
Reheated to 180*f for 15 mins
.5oz Sorachi Ace
.5oz hellertau middlefrau
Both at 15 mins with Yeast nutrient
Cooled to 65*f
Pitched starter or kaiser G02
Currently fermenting at 60*
4 lbs Pilsen
3 lbs Wheat
Kaiser G02 yeast
80 mins @149*f
10 mins @179*f
Kettle soured 3 days with L. Plantarum to ph 3.4.
Reheated to 180*f for 15 mins
.5oz Sorachi Ace
.5oz hellertau middlefrau
Both at 15 mins with Yeast nutrient
Cooled to 65*f
Pitched starter or kaiser G02
Currently fermenting at 60*
Tyler Hurst
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Just completed a cold brew Belgian Saison IPA. Boiled 1oz Ekuanot for 2min, added 4lbs golden light and 3lbs wheat dme, 3oz cyro hops, and used Bella Saison yeast in 3.75gal RO. Some gypsum/CaCl/Lactic Acid also. Will not dry hop so see what happens...[/QUOTE]
Can’t wait to see how this turns out! Please keep us updated!
Can’t wait to see how this turns out! Please keep us updated!
Brewtallica
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Well, I was ready to try the no boil today and realized I need to make a starter. Dang it. I think I'll go back to my 4 gallon ferment in a corny plan and try it next week.
Keep us posted on the saison. How much water did you boil the hops in? Interested to see how much bitter will come from it.
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Less then quart more then a pint to be precise. [emoji6] Started bubbling away by late evening.
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Cold Brew Hefe v4
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Grabbing this from another site. Also, cold crashed my Cold Brew Belgian IPA. Should be kegged/sampled by end of day.
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This Belgian IPA kegged today is fracking awesome!! Don't know how long it'll last before oxygenation but another notch in the cold brew process! This will be sent out next week to craft beer aficionados. Let's see others' successes!
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pic..
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Can’t wait to see how this turns out! Please keep us updated![/QUOTE]
Can NOT Wait for yours! Mine is really good out of the gates. Thinking Ekuanot next time myself.
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Even my relatively short 4 hour brew day gets avoided too often.
On the list. Love saisons. Always thought there should be a quicker way to brew a saison. I mean, farmers did and they have a crap load to do. THanks for the thread @PianoMan. When I finally brew it I'll update.
I'm glad to see this. I've been making cider in the jug for a couple years now. I keep telling people all they need is juice and yeast to make something and they never go for it. I usually fruit them right in the jugs too if I find some interesting in season. Or put in a hibiscus tea. Love the color and light flavor of hibiscus.
I’ve been getting really great beers using a no-boil process with NEIPAs with a ton of flaked oats and a lengthy, hot whirlpool. The resulting beer is so creamy and soft in texture, it’s unlike any commercial beers I’ve tried. I’m sure it would not ship well — really seems like a draft-only kind of beer.
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Plan on a late spring brew. All kegs and spare boxes are loaded right now!
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JONNYROTTEN
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Man I so want to try this. I brew in my kitchen and steam is a killer.
I'll admit it.....I'm scared I'm wasting my time money and effort
I'll admit it.....I'm scared I'm wasting my time money and effort
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Yep been there. Then I just relax, have a brew and it all comes together.
The most recent batch was 8.5 lbs Golden Promise, with 3 lbs of rolled oats, .5 lbs honey malt, and 1.5 lbs 6-row just to boost my DP. I did a single infusion BIAB mash at 154° to hit my target of 1.067 or so, then pulled out the grains. Brought wort to 190° to sanitize, then cooled to 180° and whirlpooled 4 oz of Idaho-7 for 30 minutes (I direct fire to hold this temp). Cooled to 160°, and whirlpooled with another 4 oz of Idaho-7 for 20 minutes before dropping to 70°, racking to pressure fermenter, and pitching Sacch Trois. After 24 hours I opened the fermenter, dropped in 6 oz of Idaho-7, and fermented at around 20 psi at room temp (72-ish). After 6 more days, pressure transferred to a purged keg.
I’m brewing something similar now, but I reduced the whirlpool addition size and temp (5 oz of Azacca at 160°), since this batch was quite bitter.
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I'm going to try another cold brew IPA.
Same 3lbs golden light/wheat DME. But using Omega DIPA "Connan" and Safale05 mix. 1oz Citra/Ekuanot cryo and 1oz regular Simcoe. Add a bit more RO. Belgian IPA was a little thick.
Same 3lbs golden light/wheat DME. But using Omega DIPA "Connan" and Safale05 mix. 1oz Citra/Ekuanot cryo and 1oz regular Simcoe. Add a bit more RO. Belgian IPA was a little thick.
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Believe my Belgian IPA got infected. LHBS dudes sensed something at the back end. There is something there. Will thoroughly clean the buck on this next IPA attempt.
@PianoMan
Love the thread, I was wondering if you could give us more description on your hop tea, water volume, boil time etc. Have you any idea of the ibus extracted.
Have you tried isomrised hop extract?
I make a lot of session meads and have found it hard to go back to a full length brew day.
Love the thread, I was wondering if you could give us more description on your hop tea, water volume, boil time etc. Have you any idea of the ibus extracted.
Have you tried isomrised hop extract?
I make a lot of session meads and have found it hard to go back to a full length brew day.
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This thread, at least for me, is about making a good beer quickly. So hop boiling times are short, if at all. This next IPA, I'll heat to 175, add dme then chill and add hops while chilling. No plans on dry hopping. The Hefeweisens are great. Meads seem good. Hard Lemonades are great. IDK what happened with the Belgian IPA. It had to be during the fermentation process as both the keg and bottling process got it. Next one today...
Interesting — I’m experimenting with my all grain no boil mashes not so much for expedience, but for a creamy mouthfeel I’ve been noticing in these brews. Just kegged another one (this one fruited as well), and intrigued to see how it comes out.
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Do you mess with water chemistry? I do full traditional mashes/90min boils also. Got my water chemistry down so I get smooth brews out of it every time.
Also, I'm going with MUCH less hops and introducing cold in the IPAs. As you noticed, even whirlpool additions will add a lot of bitterness. Cold introduced cryo hops is my new methode to experiment with.
