No-Boil Recipes! New for 2019!

[ThirstyPawsHB]

Happy two year anniversary!

Hey look at that! May year 3 be better.

 

[afd5001]

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.

Thank you! I will see about doing this and how it turns out... can I do a steep of the grains and whirpool of hops and then add the extract to cool ?

 

[Steveruch]

Thank you! I will see about doing this and how it turns out... can I do a steep of the grains and whirpool of hops and then add the extract to cool ?

I can't see why not.

 

[afd5001]

So the Christmas beer was successful but modified the recipe a bit -

2.5 gallons with 3 lbs DME (Golden Light).
Simcoe Hop - 20 min steep for IBUs.
Sit at 180 for 30 mins.
added spices - nutmeg, cinnamon, all spice ( dash of each)
Pitch with S-05 yeast.
5 day ferment till no air lock activity.
Cold Crash and then force carb...

Malty, christmas spice prominent, final at ~5% abv.

 

[afd5001]

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.

Is there a way to do this with DME? or is LME the way to go? I don't do all grain so looking to do an extract version.

 

[Steveruch]

Is there a way to do this with DME? or is LME the way to go? I don't do all grain so looking to do an extract version.

I mostly use dme. Next on my brew list is a stout for Saint Paddy's day.
2 gallons
2 lbs golden light dme
10 ozs maris otter
8 ozs roast barley
2 ozs caraffa II
1 oz black patent
.8 oz palisades
W34/70

 

[lumbergh]

I did an all grain no boil back in August or September. My dad still had one in his fridge and we tried it last weekend. It tasted fine. I can't remember the exact recipe measurements. No DMS of off flavors. I was quite happy with it especially since it's not my favorite style. I would add a little more malt complexity next time. I was trying to use up leftover ingredients.

OG 1.050-1.055
Mashed at 150f for an hour (BIAB) then heated to 170F for pasteurizing.
2 row and pilsner malt
Perle and saaz hops added for 20 minute hop stand
1214 yeast slurry (fermentation started quickly vs the previous batch I used it on)

 

[afd5001]

I mostly use dme. Next on my brew list is a stout for Saint Paddy's day.
2 gallons
2 lbs golden light dme
10 ozs maris otter
8 ozs roast barley
2 ozs caraffa II
1 oz black patent
.8 oz palisades
W34/70

Is this for 3 or 5 gallons.

 

[bleme]

Is this for 3 or 5 gallons.

2 gallons

 

[afd5001]

I mostly use dme. Next on my brew list is a stout for Saint Paddy's day.
2 gallons
2 lbs golden light dme
10 ozs maris otter
8 ozs roast barley
2 ozs caraffa II
1 oz black patent
.8 oz palisades
W34/70

I made this yesterday. steeped grain ,and malt at 180 for 30 minutes. then whirlpooled/steeped hops for 45 minutes at 180. Let cool to room temp and pitched yeast this morning.

 

[Steveruch]

I made this yesterday. steeped grain ,and malt at 180 for 30 minutes. then whirlpooled/steeped hops for 45 minutes at 180. Let cool to room temp and pitched yeast this morning.

Let me know how yours turns out. I'll probably do mine over the weekend.

 

[ThirstyPawsHB]

Doing a 3gal Gin/Lime Gose tomorrow. Mostly to build yeast cake for a 11% Belgian Blond. Pretty easy. 3lbs Wheat DME. 1lbs Acid Malt. .4oz Saaz. WY1388 Belgian Blond. Heat to 175F. Heat hops on the side for 5min.

First no-boil in a while...

 

[ThirstyPawsHB]

Finally getting to this Gose. Ended up steeping hops with the Acid malt making it a touch easier.

 

[ThirstyPawsHB]

If y'all are interested in sharing some no-boil HBs, head to the our trade site, Fellowship of the Homebrew.

https://www.homebrewtalk.com/thread...ew-xiii-never-give-up-never-surrender.689704/

 

[afd5001]

I mostly use dme. Next on my brew list is a stout for Saint Paddy's day.
2 gallons
2 lbs golden light dme
10 ozs maris otter
8 ozs roast barley
2 ozs caraffa II
1 oz black patent
.8 oz palisades
W34/70

Steve - I used Bullion instead of Palisades and scaled the grain bill up a bit to accommodate 3 gallons.

I steeped all the grain with the DME and enough water to hit 3 gallons at 180 degrees for 30 minutes. I then removed the grain and whirlpooled the hops for 30 minutes before removing from heat and letting cool to room temperature (over night).

I transferred the wort to fermentation vessel and pitched the dry yeast. Kept at 70 degrees for 6 days before cold crashing and conditioning in a fridge (or outside -winter here) for 4 days.

I kegged and force carbonated overnight for 12 hours at 40 PSI before bumping the gas down to serving pressure of 12 psi.

The results are amazing. Creamy thick foam, complex flavor with notes of toffee, coffee, roasted break and a slight bitterness from the hops and dark grains.

 

[balrog]

I jumped in
1 gallon finished
Mash 1.5# 2-row, 2.7oz C10, 1oz Honey Malt in 3.7qt water at 152F, 60m
Heat wort to 165F, add .33oz Citra, .22oz Mosaic, .17oz Galaxy, .67oz Amarillo, 20m "whirlpool"
Add 1qt ice, immediately cooled to 93F, add 1.1gm Lallemand Voss Kveik
Ferment in 2.5g keg w homemade topdraw, at 95F.
Looks like exotherm was done by 18hr, and now at 3 days, maybe time to cold crash?

 

[Steveruch]

Steve - I used Bullion instead of Palisades and scaled the grain bill up a bit to accommodate 3 gallons.

I steeped all the grain with the DME and enough water to hit 3 gallons at 180 degrees for 30 minutes. I then removed the grain and whirlpooled the hops for 30 minutes before removing from heat and letting cool to room temperature (over night).

I transferred the wort to fermentation vessel and pitched the dry yeast. Kept at 70 degrees for 6 days before cold crashing and conditioning in a fridge (or outside -winter here) for 4 days.

I kegged and force carbonated overnight for 12 hours at 40 PSI before bumping the gas down to serving pressure of 12 psi.

The results are amazing. Creamy thick foam, complex flavor with notes of toffee, coffee, roasted break and a slight bitterness from the hops and dark grains.

I omitted the 2 ozs of caraffa II and probably shouldn't have. While the taste is good it's a dark brown instead of the black I would've preferred.

 

[balrog]

Day7. Aroma is heavy piney resinous, flavor the pine and orange try to dominate one another. Orange from Amarillo and Voss. It's refreshing, but the lingering pine is a bit much and could simply be hop bite. But for something I could do in one week due to no boil, chill w ice, ferm-n-serve in keg, it would be an easy one to make for the tennis mooks who love the hoppy styles over my beloved malty German styles.

 

[ThirstyPawsHB]

No boil Gin/Lime Gose.

 

[afd5001]

No boil dry stout. Tasted like a clone of a foreign extra stout.

 

[afd5001]

Anyone have a recipe for no-boil Mexican style cerveza?

 

[ThirstyPawsHB]

Anyone have a recipe for no-boil Mexican style cerveza?

For a lager to clear up better, I believe a boil is needed, maybe others can verify. No-boils are basically regular recipes that we don't boil so adjustment, adding grain for example, is needed, from a regular 60min boil. For IPAs, there might be some hop schedule changes otherwise it's a normal mash unless you really want to be quick and do extract only. Anyway here's a link to you might like.

https://beerandbrewing.com/make-your-best-mexican-lager/

 

[afd5001]

For a lager to clear up better, I believe a boil is needed, maybe others can verify. No-boils are basically regular recipes that we don't boil so adjustment, adding grain for example, is needed, from a regular 60min boil. For IPAs, there might be some hop schedule changes otherwise it's a normal mash unless you really want to be quick and do extract only. Anyway here's a link to you might like.

https://beerandbrewing.com/make-your-best-mexican-lager/

https://www.homebrewtalk.com/threads/the-lazy-german-raw-warm-fermented-pilsener
I have done a few lagers and even a damn fine pilsner without a boil. Cold crashing and (if you really want) a clarifier can make all the difference. I have found that a cold crash with a very light DME and hop tea are possible.

Thank you for the site - I will be checking it out to find what I can use for Hops and yeast but thinking S-189 for the win.

 

[afd5001]

For a lager to clear up better, I believe a boil is needed, maybe others can verify. No-boils are basically regular recipes that we don't boil so adjustment, adding grain for example, is needed, from a regular 60min boil. For IPAs, there might be some hop schedule changes otherwise it's a normal mash unless you really want to be quick and do extract only. Anyway here's a link to you might like.

https://beerandbrewing.com/make-your-best-mexican-lager/

https://www.homebrewtalk.com/threads/the-lazy-german-raw-warm-fermented-pilsener.638088/post-8942656
I have had success using steeping grains and extract only cold and no boils for lagers and pilsners. Thank you for the site - I'll use their suggestions for a steeping grain before a hop whirlpool (or hop tea). Cold Crashing is key for clarifying, an agent could also be used but find that those in conjunction with cold crashing lead to chill haze.

 

[richaworth]

Low Effort AG Brewing - Raw Peach Milkshake Double IPA - 20l

4.5kg Maris Otter
0.5kg Amber Malt

2kg Sliced Peaches (frozen, defrosted)
350g Lactose

100g Mosaic
5g Voss Kveik (+nutrients)

Mash malts at 65*C for 1 hour in 12.5L water
Sparge with ~7.5L cold water to reduce to pitching temp. Pitch Yeast and nutrient. Heat to ~30*C

Put in 1kg of peaches (in a mesh bag) after 2 days.
Put in 50g Mosaic after 3 days.
Taste and decide it needs more peaches and some sweetness. Put in another 1kg of peaches with all the left over lactose in the house (350g) after 5 days.
On bottling day, add 50g Mosaic to just-before-boiling water to make hop tea. Add to bottling bucket alongside the priming sugar and the beer.

Tasting:
2 weeks later, crack a bottle. Sweet, quite floral from the peaches, super summery. 2kg of peaches plus the malt means this thing comes out at around 8%, so you have been warned.

 

[richaworth]

Two more raw beers I knocked together (tasting notes to come when they've carbed/conditioned a little minute longer).

A (slight) variant on Blasphemy NEIPA (New England IPA - Blasphemy - No Boil NEIPA):
3kg Wheat DME
1kg Light Brown Sugar

Heated 10l water to 70*C and dissolved DME and sugar to pasteurize. Cooled to <40*C with cold water additions in fermenter and pitch:
5g Voss Kveik (+nutrients)

Dry Hops:
50g each - Mosaic, Citra, Amarillo (after ~24 hours, at high krausen) for 7 days.

/////////////////

Quick/Cheap/Good (pick 2?) - Raw AG Amarillo/Maris Otter Pale SMaSH. £15/batch.
Mash at 68*C for 1 hour:
5.5kg Maris Otter Pale
50g Amarillo (in mash)

Sparge with cold water to <40*C, and pitch:
5g Voss Kveik (+nutrients)

Dry Hops:
100g Amarillo (added after ~3 days) for 2 days.

 

[BogaziBrew]

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.

Old thread, I know. But curious.... IF you added hops to the specialty overnight... A) could it be like a First Wort? B) would the hops help protect the grain wort from infection due to it's anti-bacterial properties?

 

[fluketamer]

i didnt want to derail the flash brewing thread so i am posting this here.

DIY flash brewing :

.25 oz of german mandarina boiled in 2 cups of water for 10 mins.
.25 oz german mandarina steeped for 5 mins in the hop tea when it cooled to 160.
strained into FV. through a sieve.


1 lb of pilsen dme

brought up to a gallon of water. no boiling no mixing.

pitched 1/4 pack so4

fermenting now at 68 degrees,

it looked promising and smelled like unfermented wort when it went into the fermentor. now im thinking i may have wasted my time but it was literally like 15 mins so we will see. i am going to ferment for two weeks then cold crash force carb and tap.

 

[Hoochin'Fool]

DIY flash brewing :
.25 oz of german mandarina boiled in 2 cups of water for 10 mins.
.25 oz german mandarina steeped for 5 mins in the hop tea when it cooled to 160.
strained into FV. through a sieve.

Any idea what ibu's you get from that? Brewer's Friend recipe software just defaults to 0 ibus when making a hop tea only.

 

[fluketamer]

in brewers friend , if you put 0.001 lbs of malt in the fermentables( which is basically zero malt,) then the ibus will come up. i think i got 88 ibus before the dilution so i figure hopefully about a quarter of that or about 22 ibus. in the gallon of beer .


i read somewhere that you can only get about 100 ibus max in a hop tea without malt . i have no idea if this is true or not.

i will say the tea was bitter as hell before i put it in.

do you think this will make drinkable beer?