I pulled the trigger on my first AG no boil 13 days ago, and pulled my first pour today...
View attachment 625188
I've been doing 15 minute boils for a while now, so no boil was the next logical step.
BIAB
30 min mash @ 70c:
38.6% crisp lager
38.6% crisp maris otter
20.9% Simpson's golden naked oats
1.9% melanoidin malt
100g columbus
30g simcoe
30g chinook
Hops were mashed with grist
OG 1.063
Mash water adjusted to:
ca: 53
mg: 13
na: 6
cl: 72
so: 58
Lactic acid to achieve 5.32ph
Temp raised to 80c after mash, then cooled to 30c and racked to a Fermentasaurus.
Pitched 1 tsp of Voss kveik slurry (harvested from a previous kveik "helles"). 0.3ml of amylo added at pitch.
70g Simcoe and 70g Chinook put into sanitised keg, and hooked up to gas out from fermentasaurus. Spunding valve set to 15psi on keg.
Keg purge for 36hrs. Removed jumper between 'saurus and keg. Keg put into fridge, and spunding valve moved over to 'saurus.
Soft crashed fermenter to 15c on day 9 (sg =. 1.003 for 7.6% abv)
Closed transfer to keg 24hrs later. Dry hopped @15c for 24hrs.
Crash to 1c over 24hrs, and then burst carbed at 42psi for 8hrs. Removed gas, and let sit for 12hrs (no purge).
Keg has floating dip tube (keg widget)
Sherberty saturated hop flavour, and the malt flavour is definitely different, but it's something I could get used to quite fast.
Consider how dry it finished, and the ABV, it's very drinkable, and definitely something I'll be doing more often than not. The real test will be stability.