No-Boil Recipes! New for 2019!

[Beer666]

I did a raw sour a few weeks ago. Its not super sour which i what i wanted and easy to drink.

2kg wheat
2kg maris otter

mashed at 65c
mashout 75c

I collected about 23l of 1045 wort no chilled until it got down to 37c then pitched some Voss and sourpitch. Fermented for 3 days then dropped the temp to 14c and dry hopped with 100g total of citra and el dorado. I would of used more but thats all i had. I cold crashed for a few days then kegged with a bit of hop oil to up the bitterness.
A very simple beer which can be turned around in a week.

 

[Steveruch]

Kicked the keg of the no boil neipa last week, pretty good stuff!

Couple of small issues, but nothing crazy. Does anyone else get very slow ferm starts with these extract no boil brews? I followed the recipe that involved heating the wort to 170 then whirlpooling a bunch of hops and chilling.

I've done five no-boil extract batches using S-189, S-33, nottingham, and BRY97. The only slow start I've had is the one brewed yesterday with BRY97.

 

[afro_lou]

I've done five no-boil extract batches using S-189, S-33, nottingham, and BRY97. The only slow start I've had is the one brewed yesterday with BRY97.

Interesting! This one was done with Imperial Yeast A04 Barbarian, which I’ve had great luck with with fast pressurized AG ferments. I may have under-pitched (1 pack for the 6 gallon batch), but it was still a slow finisher all together. Gonna have to try again!

 

[ThirstyPawsHB]

Interesting! This one was done with Imperial Yeast A04 Barbarian, which I’ve had great luck with with fast pressurized AG ferments. I may have under-pitched (1 pack for the 6 gallon batch), but it was still a slow finisher all together. Gonna have to try again!

1pk for 6gal? Did you get diacetyl? I've learned to do a starter for that issue myself.

 

[Northern_Brewer]

and BRY-97 is notorious for being a slow starter, that's not a no-boil thing.

 

[afro_lou]

1pk for 6gal? Did you get diacetyl? I've learned to do a starter for that issue myself.

I was figuring that ~200b cells in 6 gals of 1.067 wort would be juuust enough, but it was probably a little on the low side. I didn’t get any Diacetyl, but it was a veery long ferment, close to 2.5 weeks, so it might just have had enough time to work it out of there. It didn’t hit FG til the very end, and I let it sit for a couple of days at FG before kegging. Next time, I’ll either pitch onto a fresh cake, or finally get the stir plate out of its packaging and put it to use...

 

[ThirstyPawsHB]

+1 for pitching into a fresh cake. Thats my favorite "starter". You get a nice easy drinking low ABV 1st then a monster later.

 

[Beer666]

The majority of my beers are now no boil. Just kegged an Irish stout. Came out better than the boiled version in that there is better head retention. Apart from that I can't really tell any difference. Brewed with Voss I left it in the FV for a few weeks and it had dropped clear.

 

[Steveruch]

I've done five no-boil extract batches using S-189, S-33, nottingham, and BRY97. The only slow start I've had is the one brewed yesterday with BRY97.

My most recent no-boil was a bitter that went from 1.040 to 1.012 in less than 48 hours. I used London ESB yeast.

 

[ThirstyPawsHB]

Where are you guys heating to?

 

[Steveruch]

Where are you guys heating to?

Depends on the recipe. For a mellow ordinary bitter I went to 160f. For something hoppier I'd go to 195f.

 

[ThirstyPawsHB]

Depends on the recipe. For a mellow ordinary bitter I went to 160f. For something hoppier I'd go to 195f.

I got a RIS and IPA to brew. Been a while since doing a no-boil. Might look at that method.

 

[Abhishek Dewan]

Has anyone tried to brew an all-grain No-Boil NEIPA? I'd be interested in tips/suggestions.

My plan is to heat the wort to 175 and just whirlpool the hops for 20-30 minutes, skipping the boil completely -- since there are no hops added during the boil. (I'll use 2-row for the base instead of my regular pilsner to help keep the DMS away.)

I've seen a lot of DME recipes, but I have to believe it would work with all-grain too, right? Or is there a reason most of the no-boil recipes are using DME? I'm not opposed to using DME (I recently made a partial mash BIAB with 1/2 DME & LME and it turned out good) -- it would certainly shorten my brew day.

Also not seeing LME in the no-boils, so I am guessing people are worried it won't mix in well enough or something?

I'm trying to dial-in my all-grain NEIPA, and I can't do a full boil on my kitchen stove (which I use in the winter). If I don't have to boil, then I bet I could get two kettles up to 175 and end up with 6 gallons into the fermenter.

Thoughts?

DMS is not a problem in no boil as it occurs only beyond temperatures of 75c. Go ahead and try

 

[Beer666]

I have been making a lot of no boil no chill stouts. The head retention and flavour of these beers is excellent imho.

Dry Irish stout

24l batch 75% efficiency
full volume mash
3.5kg Maris Otter
1kg flaked barley
500g roast barley

mash at 65c, mashout at 75c for 15 minutes then into a no chill cube.
The next day i boil 25g of 10AA hops boiled for 30 minutes in 1.5l water with some wyeast nutrient. This should leave about 500ml.

Wyeast 1084 or Kveik (i normally use farmhouse Voss) but my current favourite is 1084.

 

[Beer666]

Rye lager
26l batch
33l water full volume mash

3kg UK lager
1.2kg German rye
1kg German dark Munich
150g acid malt

mashed at 65c for 90m
mashout at 75c for 15m
raise to 80c and drain to no chill cube

50g of Mittlefruh added at mashout
20g of Magnum + nutrient boiled for 30m in 1.5l of water for bittering
Wyeast 2007 yeast
ferment at 10c

 

[ThirstyPawsHB]

Thanks for the additions. The Rye is interesting.

 

[Steveruch]

There's a no-boil Last Drop piece in the upcoming Zymurgy.

 

[BrewnWKopperKat]

Digital copy of Jan/Feb 2020 Zymurgy is available. Two additional no-boil (pasteurize) recipes - brown & stout. Thanks @steverush for sharing these!!

On a related note, there two articles at beersmith.com related to bitterness & IBU estimates at high altitude (lower boiling point) and during whirlpool / hop steep. I have seen these numbers (or similar numbers) elsewhere - nice to have them in a "highly visible" place. As always, with IBU estimates, "the map is not the territory", but the estimates are likely "good enough" to get one close on the 1st attempt at a recipe.

 

[BrewnWKopperKat]

Greetings No-Boil Enthusiast!

Happy one year anniversary to this thread.

 

[Beer666]

I brewed this today. The great thing i have found with no boil stouts is they are ready to drink in 2 weeks. They also seem to be smoother which suits my palette. Gone back to 1084 for my favourite stout yeast.

No Boil No Chill Oatmeal Stout

25l batch
33l water full volume mash
4kg UK lager malt
800g flaked barley
600g rolled oats
400g UK caramalt
600g roasted barley
150g acid malt
25g 11% magnum boiled for 30 minutes added to wort+ nutrient
wyeast 1084 ferment at 18c raising slowly to 22c

Its ready in about 10 days. I don't cold crash or use finings. Force carb overnight and i start drinking the next day. Add 750g of toasted coconut and 150g of roasted cacoa nibs if you want. I am partial to this and still get decent lacing.

 

[Aggie10]

I do no boil LME, usually with steeping grains and occasionally with DME. Thought others might be interested in my LME and steeping grains process.

1. Put steeping grains in bag in cold water at ratio of approx 1 lb grains:2 L water
2. Bring up to ~72 C and remove from heat
3. Steep for 15 minutes (therefore, total time at steeping temps ~25 mins)
   
4. Remove grain bag, turn on heat, bring volume up to ~5 L, add any sugar, and bring up to a hint of a boil (95 C at my altitude) then immediate flameout
5. Add all hops in bag for 25 min hopstand, stirring frequently
6. Remove hops (hopstand starts at 95C and ends ~70-75C)
7. Add LME
   
8. Add wort to ~15 L cold water in carboy (campden treated)
9. Top up to 23 L, as required
10. Stir vigorously
11. Check temperature (always is between 65-75F for me)
12. Direct pitch dry yeast (S04, S05, WB06, Belle Saison, etc...no issues)

Takes me about 90 minutes all-in, cleaning up as I go, and I do 2 23L batches simultaneously so it's amazing bang for the buck time wise. The amount of time at pasteurization temps is more than adequate, and steeping and hopstand times are 80-90% efficient vs longer traditional processes, esp. re hops considering I'm at altitude so my boil efficiencies are significantly reduced compared to sea level.

Makes a great "NE-style pale ale", and NEIPAs, as hopstand achieves bitterness with less harshness or at least less lingering harshness. Many anti IPA or anti hoppy PA drinkers like these beers. It has worked well too with hefes, saisons, red ales...trying a porter now so will see how that goes.

 

[ZeroKruel]

I’m building a small batch recipe (2-1/2 gallons).. but I have questions about grain addition.

3lb DME Golden alight
1lb - Maris Otter
.5lb - flaked oat
.5lb - flaked wheat
.25 - Carapils (thinking of removing)

Hops:
.5oz Azacca: 20 min whirlpool 180 degrees
.5oz Citra: 20 min whirlpool 180 degrees
.5oz Moasaic Cryo: 20 min whirlpool 180degrees

.75oz Azacca: dry hop
.75oz Citra: dry hop
.5oz Mosaic Cryo: dry hop

My question is on adding the grains. Am I good to do a mini-mash for 30 minutes, then raise the temperature to 180 for the hop whirlpool and add the DME at the end? Or should I add the DME when I mash the grains?

Any help would greatly be appreciated.

 

[BrewnWKopperKat]

My question is on adding the grains. Am I good to do a mini-mash for 30 minutes, then raise the temperature to 180 for the hop whirlpool and add the DME at the end? Or should I add the DME when I mash the grains?

Mini-mash with just the grains.

I'll suggest it's a personal decision as to whether or not to add the DME at the start or the end of the hop whirlpool. Personally, I'd add the DME at the start of the hop whirlpool - as my recent experiences suggest that reasonably fresh (packaged within last 9 - 12 months) 'golden light' DME at 180F for 30 minutes won't darken much - maybe 1 or 2 SRM. If color really matters, Pilsen DME is an alternative.

 

[ThirstyPawsHB]

Thanks to all the NB enthusiast for keeping the thread alive. Finally getting back into a brewing groove again after almost 16months straight of back yard re-modeling. My latest brews are boil but last IPA was 10min. Once pipeline gets going definitely getting NB testing again. 1st is that all DME Hefe which was so popular but instead of a no-heat, will ramp to 180F then cool.

 

[afd5001]

Has anyone done any Pilsner/Lager or Märzen style no Boils? I am attempting 2.5 Gallons of Pilsen DME (3lbs) , Hellertau hop tea (1 oz) and K-97. Got a furious ferment after 24 hours. Hoping to get something close to a light pseudo- lager.

 

[Steveruch]

Has anyone done any Pilsner/Lager or Märzen style no Boils? I am attempting 2.5 Gallons of Pilsen DME (3lbs) , Hellertau hop tea (1 oz) and K-97. Got a furious ferment after 24 hours. Hoping to get something close to a light pseudo- lager.

I recently did a Marzen that came out pretty good.

 

[afd5001]

I recently did a Marzen that came out pretty good.

Would you mind providing recipe/process?
On my Pilsner/Lager, I cold pitched the DME, added the boiled Hop tea after a 20 minute steep and pitched the yeast dry. Now I am just waiting for the krausen to drop and have the ferment finish before I cold crash and force carb.

Thinking a Vienna Lager could also do well with Golden LME but worry about residual sweetness.

 

[Steveruch]

Would you mind providing recipe/process?
On my Pilsner/Lager, I cold pitched the DME, added the boiled Hop tea after a 20 minute steep and pitched the yeast dry. Now I am just waiting for the krausen to drop and have the ferment finish before I cold crash and force carb.

Thinking a Vienna Lager could also do well with Golden LME but worry about residual sweetness.

2.2 gallons, 1.060 to 1.014
3.25 lbs Williams munich lme
.25 lb Williams Baltic black lme
.2 oz saaz at 3.2%
1 pack S-189 plus
.5 pack diamond
2 ozs honey to prime
I heated 2 quarts of filtered water to 200f and thoroughly mixed in the Baltic black lme. Then I added the hops and let them steep. After 30 minutes I removed the hops and thoroughly mixed in the munich lme. Then I mixed in 6 quarts of ice cold filtered water and pitched the yeast

 

[Beer666]

Irish dry stout

26l batch
OG 1047
FG 1010
ABV 4.9%
mash at 62c for 90m
75c mashout for 20m or 30m
straight into a no chill cube

4kg maris otter
500g roast barley
800g flaked barley
100g chocolate
300g crystal 60

29 IBU
35g 7.6%AA challenger boiled in 1.25l water for 30m
nutient added near end of boil
wyeast 1084
start ferment cold and raise to 21 slowly
keg day 10 to 14
i don't cold crash as it floccs enough

I normally got for 1044 OG but the extra points are not noticable here. I have made this a lot now sometimes with Voss instead of 1084.

 

[Beer666]

Interesting to see people doing raw lagers. I have probably done around ten but i have resorted to boiling all of them as i get a more consistent result. I would love to know what people think the difference in flavour with lagers is. I can only describe is as a straw like quality, not really an off flavour but something i prefer not to have in my beer.