No-Boil Recipes! New for 2019!

[applescrap]

Op requested this not be a no boil debate thread. I started a thread for that and we should ask mods to post these good questions there. If you dont mind go over to that thread and ask these questions there, I would be happy to discuss that there. It doesnt feel right here.

Pianoman the all grain no boil rocks too. Cant wait to give no boil dme a try. A neipa no boil recipe was just posted, it looks sweet.

 

[Gravelscratcher]

I hope you duplicate the results. The 2nd part of no-boil for me is fast brewing. 30min or less. 15min optimum from gathering to cleanup. Any kind of large scale heating obviously requires cooling and takes way more time then I want to spend experimenting. Please post any results. There seems to be interest here about that style of brewing.

He let his chill overnight, which I thought was interesting.
You’d basically add a day to your fermentation schedule, but you would save time on the brew day still (an hour or so), by losing the boil.

 

[ThirstyPawsHB]

He let his chill overnight, which I thought was interesting.
You’d basically add a day to your fermentation schedule, but you would save time on the brew day still (an hour or so), by losing the boil.

That's good news! I plan on mashing speciality grains for a stout/dubbel and cool overnight maintaining the 30min or less work time goal. This where I get more concerned with infections.

 

[applescrap]

Did you use pitching temp water? Was dme in sealed factory or bulk? I wonder if a bulk bag of dme could have more sanitation considerations. Maybe vacu seal it when I get it.

 

[ThirstyPawsHB]

yep and sealed and controlled temp as usual for me

Actually thinking about ensuring everything is in lbs increments or brewing 2 beers if not to limit air contact.


HAHA!! 2 beers or 3 in 15min!! Woot Woot!!

 

[thunderwagn]

Milk the Funk has a no boil Berliner recipe that is great extract or grain. I've had great results.
http://www.milkthefunk.com/wiki/Berliner_Weissbier#Milk_the_Funk_Berliner_Weissbier_Recipe

 

[applescrap]

Woot, woot, I'm on the train, hoping for beer nirvana. Maybe little small batches of different types. Get the old mr beer kegs going. With a canner. You could go nuts. Prime in the can.

I am thinking worse case I heat 2 gallons or whatever with the dme to 160 at the most. It will pass 145, 150, 155 on the way. Thats the rationale in a nutshell. Then chill with top off. I probably wont though. Once I taste one good hoppy beer I will be like a wild animal starved for food, srsly. Tearing through brewing classic styles.

As a final thought all grain no chill has a marvelous fresh grain taste to it. I wonder if that hefe has some of that fresh taste and could in fact taste better than a boiled one? I have never used dme but why would essentially double boiling it make it better?

 

[ThirstyPawsHB]

Milk the Funk has a no boil Berliner recipe that is great extract or grain. I've had great results.
http://www.milkthefunk.com/wiki/Berliner_Weissbier#Milk_the_Funk_Berliner_Weissbier_Recipe

Title is no boil but see where they boil for couple min. Nice recipe to share, thanks!

 

[Hoppy2bmerry]

A few years back when I was getting started with beer brewing, I was feeling a little frustrated with extract beers being too dark, and I needed a fast batch for company. I mixed hopped lme right in the fermenter and pitched when the filtered tap water warmed to room temperature. It turned out okay, and was drinkable. I like the idea of using hop teas you’ve outlined. One never knows just how hoppy or even what hops are used in pre hopped lme from what I’ve seen anyway.

 

[ThirstyPawsHB]

A few years back when I was getting started with beer brewing, I was feeling a little frustrated with extract beers being too dark, and I needed a fast batch for company. I mixed hopped lme right in the fermenter and pitched when the filtered tap water warmed to room temperature. It turned out okay, and was drinkable. I like the idea of using hop teas you’ve outlined. One never knows just how hoppy or even what hops are used in pre hopped lme from what I’ve seen anyway.

Water chemistry is so important to the outcome. Kiosk RO seems consistent. $2/5gal is well worth it imho.

 

[ThirstyPawsHB]

Adding a fellow No-Boil Enthusiasts thread. Love the no hop in fermenter idea!

https://www.homebrewtalk.com/forum/index.php?threads/660389/

 

[ThirstyPawsHB]

Another addition..

 

[applescrap]

Brewers friend lets you put 1.00 in ibu calculator. That helps calculate hop tea. Hops isomerize better in water iiac. I like that dry hop only recipe.

 

[BRGriffith]

Cool thread. Another way you can take advantage of the no boil strategy is to intentionally inoculate the wort with souring microbes. I did a long aged dark sour that went something like:

6 Lbs. Light DME
2 Lbs. Local Wildflower Honey
8 Oz. Special B
8 Oz. Aromatic
16 Oz. Midnight Wheat
(Steeped Grain @ 154F)
Belle Saison
Dregs of your favorite sours

This sidesteps the concern of sanitation by purposely infecting the beer. Brew on

 

[ThirstyPawsHB]

Cool thread. Another way you can take advantage of the no boil strategy is to intentionally inoculate the wort with souring microbes. I did a long aged dark sour that went something like:

6 Lbs. Light DME
2 Lbs. Local Wildflower Honey
8 Oz. Special B
8 Oz. Aromatic
16 Oz. Midnight Wheat
(Steeped Grain @ 154F)
Belle Saison
Dregs of your favorite sours

This sidesteps the concern of sanitation by purposely infecting the beer. Brew on

That is a cool concept. Which sour beer did you use and what's the time frame for the process? I thought honey was antibacterial? Did you just add the honey cold?

 

[BRGriffith]

I actually used a few when I made this. I think most notable were Lindemans Cuvee Rene, Orval, Wicked Weed Oblivion, and Boulevard Changeling.

I did primary in a bucket for about a month, then racked to a better bottle that was left untouched for about nine months before I bottled it. It's about 2 years old now and drinking beautifully. You get mostly chocolate, leather, and blue cheese from the glass.

 

[applescrap]

Pianoman check out my recipe for daddys orchard aka (daddy juice). Haha, its no boil, its no fuss as a mf. I take sams club gallons of juice pour a little out. No need to put in your fermenter. The only thing anyone is going to do pulling this out of the factory clean container is going to cause harm and oxygen. Pour a little out, put yeast in and nutrient. I put cap back on loose. Could rig an airlock with a bung. Ferment and back sweeten with organic black cherry juice. Turns out 1 quart to 1 g is perfect.

I could use a little help calculating alcohol . It is juice with no sugar added and then diluted with one quart to one gallon. Assuming that is one gallon of juice between 6 and 6 and a half percent I don't know what the alcohol then becomes. Either way it is a light drink. And hey, could be worse for you than drinking organic blackcherry juice. My wife actually does drink this.


Ifanybody makes it and likes it please comment on the recipe thread, Daddy's Orchard.

 

[aces-n-eights]

This is brilliant! I recently moved into a new home and haven't had time to set up my "brewer's corner" in the basement. The main thing i need to do is to set up a ventilation system and this no-boil is a perfect interim (or permanent!) solution. Thanks.

 

[ThirstyPawsHB]

What would happen if I mash NEIPA grains, keeping pH at 5.2, overnight but add 6oz of 1st Wert Cryo hops also? So mash at 152ish then let cool overnight. Clarify in am and pitch....hummm

 

[milldoggy]

What would happen if I mash NEIPA grains, keeping pH at 5.2, overnight but add 6oz of 1st Wert Cryo hops also? So mash at 152ish then let cool overnight. Clarify in am and pitch....hummm

I bet if you used a cfc or shell and tube exchanger and could get the wort up to 180 or above, it could pasteurize it(I know you probably need more time, etc)

I have both and a herms system. Maybe I need to try to see how high I can raise the temp and how long it will stay above 180 after it is in the cooling vessel.

 

[ThirstyPawsHB]

I bet if you used a cfc or shell and tube exchanger and could get the wort up to 180 or above, it could pasteurize it(I know you probably need more time, etc)

I have both and a herms system. Maybe I need to try to see how high I can raise the temp and how long it will stay above 180 after it is in the cooling vessel.

I see what you mean. Looking at cooling overnight anyway in effort maintain the quick on-hands brew time. So a little warmer is no biggie.

Actually the ss strainers I use for "biab" are always cooler then the surrounding water. Maybe a possibility.

 

[ttuato]

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?

I have done a no boil NEIPA with Hornidal yeast and later did a boil version with same malt bill & yeast but different hops. My observation is that it is doable, BUT the malt backbone was more pronounced in the no-boil version (taste & aroma). Mouthfeel for the no-boil was slightly thicker but not overwhelming. No-boil was murky - Boil was hazy.

Brulosophy did an no-boil exbeeriment last summer that came back statistically significant that folks could tell a difference - http://brulosophy.com/2018/07/02/the-no-boil-effect-exbeeriment-results/

The preference of tasters was for the boiled version. Comparing my two batches - albeit brewed different days and different hops - I preferred the boiled version as well. I would surmise that the difference relates to the excess proteins & polyphenols still in solution due to lack of hot break and inability to separate those out of the no-boil.

Was the no-boil "drain pour"? absolutely not it was a very good beer.

Malt bill:

85% golden promise
10% flaked oats
3% Carafoam
2% honey malt


If I were to try this again I would simplify the malt bill more to eliminate the flaked oats due to the concentration of protein & polyphenols, and switch to more benign base malt:

95% two row
3% Carafoam
2% honey malt

 

[ThirstyPawsHB]

Thanks @ttuato! That was kinda my experience with the no-boil specialty grain Porter from last year. I'm excited about the all DME/NEIPA room temp only experiment coming up but doing a traditional one today so might be a few weeks.

 

[Ninoid]

See this:

https://www.homebrewtalk.com/forum/threads/the-lazy-german-raw-warm-fermented-pilsener/

I brew near ten No Boil BIAB All Grains batches and all is good (no infection, no DMS), but problem is stability, as applescrap said.
After only few weeks is turn bad.
I any have plan to drink very fast, this is OK.

Now, I brew batch with 5 minutes boil and FWH + Hopstand hops and this beers is turn very great. Better of any my No Boil beer.
I'll see what's going to happen after a month or two, if there's a bottle left.

 

[applescrap]

Yes, proteins and polyphenols, etc...give the ag no boil a peculiar fresh flavor. Not bad, but definitely different. Very tasty, but also very raw. Raw seems a good term, raw ale. I remain curious if dme, based on its creation has as much of these features as well as the stability issue. I also remain curious if in actual fact dme tastes better not boiled. Pianoman does the dme no boil have that fresh protein polyphenol taste too?

 

[ThirstyPawsHB]

Yes, proteins and polyphenols, etc...give the ag no boil a peculiar fresh flavor. Not bad, but definitely different. Very tasty, but also very raw. Raw seems a good term, raw ale. I remain curious if dme, based on its creation has as much of these features as well as the stability issue. I also remain curious if in actual fact dme tastes better not boiled. Pianoman does the dme no boil have that fresh protein polyphenol taste too?

I'm not 100% sure what polyphenol taste like. Astringent is what I got googling and non detected. I think I'm tasting sulfur in this lastest hefe batch. I used Pilsner DME. Might stick with Golden Light from now on.

I never boil dme when adding to brews. Always add at room temp. I use about 1lb in all my hard Lemonades and dark DME for RISs.

 

[Ninoid]

In my country DME is very expensive and I never try it. But, I think that for DME is enough to boil water only for dissolve DME and use Hopstand/Whirpool hop. Very like for Beer kit in can. DME is already boiled in fabric process and stability is not problem.

In this experiment kettle boil hop produce same result as Hopstand.

 

[ThirstyPawsHB]

We're trying to keep this thread to no-boil brews only. Optimally, cold brewing.

 

[troglodytes]

Cool thread. Another way you can take advantage of the no boil strategy is to intentionally inoculate the wort with souring microbes. I did a long aged dark sour that went something like:

6 Lbs. Light DME
2 Lbs. Local Wildflower Honey
8 Oz. Special B
8 Oz. Aromatic
16 Oz. Midnight Wheat
(Steeped Grain @ 154F)
Belle Saison
Dregs of your favorite sours

This sidesteps the concern of sanitation by purposely infecting the beer. Brew on

I've done this with my past two AG sours. The first one turned out soooooo good. I mashed high (160F), sparged at about 170F and focused on built up dregs from Allagash (Coolship) and brett from Night Shift. Fermented with a low attenuating yeast to leave a lot for the LAB to work on. Results were SOUR. I love it plain but my wife can't handle without the woodruff syrup. Its my new go to method for quick sours, for sure.

 

[ThirstyPawsHB]

No-Boil Hefe v4 completed. 3lbs DME golden/wheat. 1oz Sterling boiled for 5min. WLP300. 3.5gal RO. .5tsp Gypsum. .75tsp Calcium Chloride. 1ml Lactic Acid.