No-Boil Recipes! New for 2019!

[afd5001]

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

Did you cold crash for clarity?

 

[afd5001]

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.

What have you done to clear the beer?

 

[Steveruch]

Did you cold crash for clarity?

No.

 

[Beer666]

What have you done to clear the beer?

I do nothing, i force carb and start drinking the next day. My fridges are always full crashing lagers and i am particular about them being crystal clear but this gets away without it. There is a bit more yeast in the corny at the end than if i crashed it but not much and i think it must drop fast. I much prefer not to boil my stouts as i get much better lacing and head retention. This photo was taken after 18 hours force carbing and although its still a bit bubbly there is plenty stuck around the edge of the glass.

 

[afd5001]

No Boil Juice Bomb NEIPA 2.5 gallon.

3.3lbs Bavarian DME
4oz Simcoe
1 pack S-04

Pitch DME into room temperature water. Mix. Pitch yeast.
wait 24 hours till high Krausen then dry hop for 5-7 days.
Cold crash 24 hours, then burst carb.

trying this today.

 

[afd5001]

All no boils

 

[afd5001]

No Boil Lager/ ale. Chill haze. 18hr burst carb. Light, effervescent, white pepper and straw flavor. Need to steep hops longer or do a whirlpool next time.

 

[AJinJacksonville]

Interesting thread! But I just had to give PianoMan a hard time about stealing Frost back up there. We loved him at UCF!

 

[afd5001]

Has anyone been able to brew a clear steam beer using DME and no boil? I fear there is too much protein left over to drop clear without using a fining agent.

 

[Beer666]

Has anyone been able to brew a clear steam beer using DME and no boil? I fear there is too much protein left over to drop clear without using a fining agent.

I cant say about dme but i managed to clear raw all grain lagers with just isinglass.

 

[afd5001]

I was thinking of doing a California Common - 2.5 Gallons as follows:

3 lb Golden Light DME
1.5 oz Northern Brewer
1 packet of S-05 or Wyeast California Lager (favoring the Wyeast)

Intend to cold pitch DME and yeast with a 30 minute brewed hop tea.
Maybe a dry hop addition of another .5 oz Northern brewer --- opinions?

Anyone tried something similar?

 

[afd5001]

No boil NEIPA with 4oz Simcoe. 6 days from “brew” to glass.

 

[squaremile]

I posted one of the original no boil thread (on Raw Ale) a few years ago and just came back after a couple years off forums to see what's up. Finding this is so awesome, and I have continued to make awesome stuff without boiling. I'm probably 100 beers-ish in at this point in no boil. Not a single time have I have an perceptible DMS, infection, or any other issue. There's a hazy ipa brewery out here now doing "RAW IPAs" (Buttonwoods Brewery) and they are amazing. Keep up the great work all!

 

[afd5001]

I am going to try this next the oktoberfest next week!

 

[DJL531]

I watched a video or two about this and plan to give it a try in a few weeks.
Steep 1/2 lb of caramunich and vienna for color
This will get a 15 minute boil for my bittering hops, 1oz Magnum
add at end of boil for flavor and aroma:
2 oz Citra
2 oz Azacca
2 oz Moteuka
3.5 lbs DME
top to 2.75 gallons
Voss Kveik

With any luck be drinking it mid September.

 

[cmac62]

I definitely plan on making some no boil beers in the future. Thanks for starting this thread pianoman. Subbed.

 

[Tallgrass]

I watched a video or two about this and plan to give it a try in a few weeks.
Steep 1/2 lb of caramunich and vienna for color
This will get a 15 minute boil for my bittering hops, 1oz Magnum
add at end of boil for flavor and aroma:
2 oz Citra
2 oz Azacca
2 oz Moteuka
3.5 lbs DME
top to 2.75 gallons
Voss Kveik

With any luck be drinking it mid September.

I did an all grain no boil using that yeast a couple months back. Gravity went from 1.055 to 1.000 in 4 days @90f. I didn't expect the gravity to drop that far. Brewing another this afternoon and will see if I get the same results.

150f mash for 1 hr.
Pulled bag and 30 min hop stand around 140f
Dry hopped

Had a very thin mouthfeel for a couple weeks then got very tasty. Just a bit to much alcohol for my taste.

 

[afd5001]

So I did a version of an Oktoberfest /Marzen that turned out well.

Boiled 2 gallons of water and - steeped carapils and caramel till start of boil. Pulled grain bag and pitched in Golden DME. Boiled 5 minutes then pulled off heats and steeped 1oz Saaz and .5 oz Hellertau. Let the hops steep 40 minutes before removing them. Cooled wort to ~70 degrees before pitching S-189. After primary ferment(4 days) I put beer in lager fridge and I dry hopped with .5 hellertau for 2 days. Pulled the hops and conditioned another 5 days before kegging and force carb over night.

It’s lighter then a typical marzen, not as malty, more similar to HB Oktoberfest as opposed to a HP or Spaten. Pics to come.

 

[smokewater]

Gave this process a try as PianoMan originally posted. Dissolved 6 lbs of Amber DME into 5 gallons of water. Added about an ounce each of Amarillo, Cascade and 1/2 oz of Simcoe into about a gallon of boiling water with half a cup of brown sugar. Boiled for about 10 minutes and let simmer on low for 15 more. Dumped in fermenter, stirred anp pitched safeale 05.

Easy peazy.

 

[afd5001]

Thinking of doing a Par-Boil Spiced Christmas Beer:

2.5 gallons with DME (Golden Light).
Simcoe Hop during 5 minute boil and 20 steep for IBUs.
2 gallon boil then replace get to 2.5 with Cranberry Juice.
Pitch with S-05 yeast.
Then at High Krausen - "dry hop" cinnamon, all spice and maybe orange rind for a few days.
Cold Crash and then force carb...

Anyone see anything wrong with this idea?

Thanks for the input

 

[ThirstyPawsHB]

Gave this process a try as PianoMan originally posted. Dissolved 6 lbs of Amber DME into 5 gallons of water. Added about an ounce each of Amarillo, Cascade and 1/2 oz of Simcoe into about a gallon of boiling water with half a cup of brown sugar. Boiled for about 10 minutes and let simmer on low for 15 more. Dumped in fermenter, stirred anp pitched safeale 05.

Easy peazy.

How did that process work for you? Although I've had success, I do believe a heating to 180F is probably wiser. Been brewing big beers all year long so no 'no boils'

 

[ThirstyPawsHB]

Thinking of doing a Par-Boil Spiced Christmas Beer:

2.5 gallons with DME (Golden Light).
Simcoe Hop during 5 minute boil and 20 steep for IBUs.
2 gallon boil then replace get to 2.5 with Cranberry Juice.
Pitch with S-05 yeast.
Then at High Krausen - "dry hop" cinnamon, all spice and maybe orange rind for a few days.
Cold Crash and then force carb...

Anyone see anything wrong with this idea?

Thanks for the input

I'd say give it a shot. If you're interested in a true no-boil, heat the wort to 180F then boil the hops on the side in a pint of water or so, on their own.

Being a Hard Lemonade guy, I can attest to the fact fermenting juice definitely changes the flavor. Another possibility is to do a secondary with all your additions and instead of juice, use a 12-oz bag of frozen cranberries. I use frozen fruit all the time in the hard lemonades (no-boil BTW). I like to microwave the bag then hand crush before opening and introducing to secondary.

In addition, I ALWAYS cold crash when secondary then add potassium sorbate after. This makes a cleaner finishing product.

 

[Miraculix]

Thinking of doing a Par-Boil Spiced Christmas Beer:

2.5 gallons with DME (Golden Light).
Simcoe Hop during 5 minute boil and 20 steep for IBUs.
2 gallon boil then replace get to 2.5 with Cranberry Juice.
Pitch with S-05 yeast.
Then at High Krausen - "dry hop" cinnamon, all spice and maybe orange rind for a few days.
Cold Crash and then force carb...

Anyone see anything wrong with this idea?

Thanks for the input

Yes, you have to s sanitise your herbs. Either in the boil, or by soaking them in vodka.

 

[MrFancyPlants]

Since DME is already boiled down.. might distilled water be another option? I was thinking of getting some distilled for my next batch.

 

[Miraculix]

Since DME is already boiled down.. might distilled water be another option? I was thinking of getting some distilled for my next batch.

It certainly is a valid option when working with either dme or lme.

 

[smokewater]

How did that process work for you? Although I've had success, I do believe a heating to 180F is probably wiser. Been brewing big beers all year long so no 'no boils'

We drank the keg and my wife liked it so that's a success. It was a nice Amber with a grapefruit finish

 

[DJL531]

I watched a video or two about this and plan to give it a try in a few weeks.
Steep 1/2 lb of caramunich and vienna for color
This will get a 15 minute boil for my bittering hops, 1oz Magnum
add at end of boil for flavor and aroma:
2 oz Citra
2 oz Azacca
2 oz Moteuka
3.5 lbs DME
top to 2.75 gallons
Voss Kveik

With any luck be drinking it mid September.

Decided to do this as an all grain and bumped it up to 5 gallons. Did a 90 minutes boil. 6.7% ABV and 50-55 IBU. Came out real nice.

 

[afd5001]

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.

Care to share your ESB recipe?

 

[Steveruch]

Care to share your ESB recipe?

I havent done an official ESB no-boil yet, but have done an ordinary bitter. I'm a terrible note taker, but as near as I can recall:
2 gallons
1 lb golden light dme
.75 lb wheat dome
12 ozs maris otter pale ale malt
3 ozs crystal 80 malt
1 oz pale chocolate malt
1.25 ozs EKGs
.25 oz mittlefruh
1 pack London ESB yeast
Mini mash the grains and .25 oz EKGs at 152 for 30 minutes. Remove hops and thoroughly mix in the extracts. Heat to 190, add .75 oz EKGs and steep for 20 minutes. Chill to low 60s and pitch yeast. Day ten dry hop with .25 oz EKGs and .25 oz mittlefruh. bottle on day fourteen.

 

[BrewnWKopperKat]

Greetings No-Boil Enthusiast! After plenty of discussion and questions, decided to finally post my No-boil Hefeweizen recipe. The idea is to post and discuss no-boil recipes/techniques here not to debate no-boil brewing. I already know it works (at least for this recipe). Below is the recipe used including details. Feel free to share your own experiences. I will post other potential recipes also. Enjoy and Happy Brewing!

No-Boil Hefeweizen v4
3lbs - DME Pilsner
3lbs - DME Wheat
1oz - Sterling Hops (10min)
1pk - WLP300 Hefe Yeast
RO - 3.75gal
ABV = 5.8% (1.059 - 1.015)
IBU = 14

Bring hops to boil in about 1 pint RO water for 2min then turn off heat and rest for 5-10min. Mix in DME with 3.75gallons RO (or preferred water) with .25tsp Gypsum/.5tsp Calcium Chloride into a sanitized fermentation vessel. Add boiled hops through sanitized strainer or just add. Pitch yeast. Total time = 15min including clean-up.

And remember to sanitize the shizit out of everything!

Happy two year anniversary!