Raw Ale / No Boil

[squaremile]

Awesome! Please let us know how it turns out! Drinking my single hop Chinook raw ale right now!

 

[David_Trucks]

Tried mine today. Not pleased with the hops I used, but the process worked to perfection.View attachment ImageUploadedByHome Brew1458360999.290340.jpg

Sorry about the bad pic. You can't tell, but it's very clear.

 

[RustyHorn]

Awesome! Please let us know how it turns out! Drinking my single hop Chinook raw ale right now!

It's 07:30 and I'm on my way to work, but that looks yummy!

 

[thadeus_d3]

I need your help guys. My wife asked me to buy a case of Budweiser Select 55...the low calorie beer that tastes like water. I told her that I'm not spending $18 on a case of that stuff. I decided to make a slightly heavier, raw ale version of it.

I've never done it before, but will use hops and yeast that I have a surplus of and/or dislike. If it's bad, I won't be too upset because I won't invest much time or money into making it. Can you guys look it over and give me some input?

Galena Raw Ale
Method: All Grain
Style: Blonde Ale
Boil Time: 0 min
Batch Size: 10 gallons (fermentor volume)
Boil Size: 10.63 gallons
Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 75% (brew house)
Original Gravity: 1.028 Final Gravity: 1.008 ABV (standard): 2.61% IBU (tinseth): 18.34 SRM (morey): 3.61

Fermentables
Amount Fermentable PPG °L Bill %
9 lb American - Pale 2-Row 37 1.8 90%
1 lb American - Caramel / Crystal 20L 35 20 10%
10 lb Total

Hops
Amount Variety Type AA Use Time IBU
3 oz Galena Pellet 13 Mash 18.34

Hops Summary
Amount Variety Type AA
3 oz Galena Pellet 13

Yeast
Muntons Ale Yeast
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
64 - 70 °F
Starter:
No

 

[IslandLizard]

I need your help guys. My wife asked me to buy a case of Budweiser Select 55...the low calorie beer that tastes like water. I told her that I'm not spending $18 on a case of that stuff. I decided to make a slightly heavier, raw ale version of it. [...]

I agree, buying Bud sounds like a waste. For roughly the same cost, you can brew 5 gallons of something way tastier. But $18 for a case is actually a bargain compared to what most craft beer goes for. It's easy to spend $12-18 on a single 6-pack of a not-all-that-special craft beer.

This blonde beer won't be ready for a few weeks. And it's really not comparable to a Bud (or any other American Light Lager). Is your wife OK with that and the wait? Maybe she wanted something today, or this weekend... At least my wife won't buy Bud. We may get Yuengling instead, though. Or one of our other "indulgences."

I can't say that much about your recipe. Malt looks fine, not sure about the yeast, never used that. The 3 oz of Galena in the mash sounds like a waste of good hops. Why the Raw Ale approach? Even a half hour boil with half an ounce should get you those IBUs. And probably a clearer beer in the end.

 

[Jwin]

Maybe go with a kolsh yeast if you can't lager.
Mash low
And don't forget the beechwood

 

[RustyHorn]

I made my girlfriend a lager because she drinks Fosters :-( She appreciated it and I reaped the rewards ;-)
The raw ale approach might not be ideal, but it's your gig! I couldn't offer any advice on the recipe as I've not finished my raw ale yet so I have no experience with the taste difference. Give it a shot anyway, and let us know the results. I'll appreciate it even if she doesn't...

 

[squaremile]

That looks fine but I'd definitely add Whirlfloc to clear it up and do a pasteurization rest where you add the hops. I'd also say lager yeast too, but might not matter too much if she likes a beer like Bud Select

 

[thadeus_d3]

I agree, buying Bud sounds like a waste. For roughly the same cost, you can brew 5 gallons of something way tastier. But $18 for a case is actually a bargain compared to what most craft beer goes for. It's easy to spend $12-18 on a single 6-pack of a not-all-that-special craft beer.

This blonde beer won't be ready for a few weeks. And it's really not comparable to a Bud (or any other American Light Lager). Is your wife OK with that and the wait? Maybe she wanted something today, or this weekend... At least my wife won't buy Bud. We may get Yuengling instead, though. Or one of our other "indulgences."

I can't say that much about your recipe. Malt looks fine, not sure about the yeast, never used that. The 3 oz of Galena in the mash sounds like a waste of good hops. Why the Raw Ale approach? Even a half hour boil with half an ounce should get you those IBUs. And probably a clearer beer in the end.

It's only $18 because it's 2.4%abv and supposedly 55 calories per 12oz serving (which I don't believe). We have an upcoming vacation and she wants to get her beach body ready. She's not having an easy time with the delicious Pale Ales that I've been making lately. Yeah, she's fine if it doesn't taste like Bud bc she just wants something lower in calories. At 90 calories per 12 oz serving, I don't see how I can get it much lower without making it < 2% abv.

I wanted to take the raw ale approach just because it'll be a fun experiment. I have 2+ lbs of Galena hops that have been in my freezer for 2 years that I need to use. I also have 7 packs of muntons ale yeast that have been sitting for around a year. I made a pale ale with the yeast and it ended up way too fruity, so I never used it again. All in all, this will be a fun and cheap experiment. I'll be sure to report back with the results.

 

[Homercidal]

Iced tea is low in calories...

 

[thadeus_d3]

Iced tea is low in calories...

A coworker and fellow homebrewer suggested that I just carbonate some water, add hop tea and food coloring. It probably wouldn't taste that much different than Bud select 55. Not a bad idea

 

[Homercidal]

A coworker and fellow homebrewer suggested that I just carbonate some water, add hop tea and food coloring. It probably wouldn't taste that much different than Bud select 55. Not a bad idea

I would actually prefer Bud 55 over Iced Tea if I was in the mood for an alcoholic beverage. Some tea gives my heartburn.

Yeah, it's not very flavorful, but it's better than sugary soda. Way fewer calories too, and natural. Even diet soda has fake sugars in it.

 

[Woodyswoodchuck]

I have to saw this is a really interesting thread. I have honestly never heard of no-boil beers before, but its intriguing to hear that so many people have had such success with them on here. I will definitely have to do some more research into them. I have been looking for some techniques that would allow me to brew more often and having a shortened brew day would help a lot.

 

[squaremile]

I'm doing my first no boil sour beer right now, a 2row and white wheat base that I'll be adding peaches to later. 20m mash at 148, pasteurization rest at 170, throw in some hops and WF, then no chill. Prob 45m start to finish.

 

[user 204491]

How were you planning to sour it?

 

[squaremile]

Kettle sour style w lacto

 

[user 204491]

Cool, which Lacto strain? I just dry hopped my no boil golden sour today. I used Lacto Plantarum to do a fermenter sour. Used Conan yeast for my Sacc fermentation. Added 100g each of Citra and Mosaic to 6 gallons for the dry hop. Grain bill was basically 50/50 2-row and Maris Otter with about 1/2 pound each of acidulated and Carafoam. OG was 1.051, FG was 1.013, and the final pH was 3.2.

 

[squaremile]

Same strain actually. 60% 2 row, 40% white wheat, lacto, then s-04, then rack onto the fruit, then light dry hop with Citra.

 

[Brewenstein]

Another update. Poured a liter the other night. Still a little hazy, but it has cleared up somewhat as time as passed. Some slight maturation of the taste, but no real degradation of flavor. I would say it appears to be as stable as any boiled beer, at least up to this point.

View attachment ImageUploadedByHome Brew1459856494.886949.jpg

 

[RustyHorn]

Another update. Poured a liter the other night. Still a little hazy, but it has cleared up somewhat as time as passed. Some slight maturation of the taste, but no real degradation of flavor. I would say it appears to be as stable as any boiled beer, at least up to this point.

View attachment 348978

That looks good! Mine is nearly ready to bottle. It's going to be the brownest raw ale here! It was supposed to be a reddish colour...

 

[squaremile]

No boil session stout, super clean, nice roasty profile, 1.010 FG, 3%. Guessing the no boil helps with the fuller body too.

 

[RustyHorn]

No boil session stout, super clean, nice roasty profile, 1.010 FG, 3%. Guessing the no boil helps with the fuller body too.

I guess mine isn't the brownest after all! Glad it turned out well

 

[RustyHorn]

I tried mine today. I'm very happy with it It's clean tasting with a bit of bitterness from the roasted malt, which balances nicely with the chocolate/molasses flavour of the hops.
It has been fermenting for nearly 4 weeks: I took a gravity reading last Thursday, which was 3 weeks, and it was at 1.013. I'm glad I didn't go ahead and bottle as it is now down to 1.008! (Predicted was 1.009 so it should be done). I'm going to check again on Thursday, if it is the same I'll bottle.

 

[Douglefish]

I'm going to try this this weekend as time has always been one of the big barriers for me. I've pretty stocked up on IPA, but was tempted to try another style. Just curious as to what other folks have tried, Belgian or Hefeweizen?

Seems like the bittering is the trickiest part here. For those of you who are doing a side boil with the hops, how are you calculating IBUs?

 

[squaremile]

Nice! I've done session IPA, stout, and sour wheat. I'm thinking if someone is good to do this and make a bigger beer, one alternative is iso-alpha extract for bittering. Please get any updates from your experience on the thread too!

 

[user 204491]

I'm kegging my 3rd no-boil beer this evening when I get home from work. So far they have all been sours, and I've been very happy with this technique.

Beer 1: Gose with Orange/Lime - Heated to 180F, added coriander and sea salt at flame out. Chilled to 100F, drained to fermenter, pitched pure Lacto strain and soured for 48 hours. Dropped temp to 58F and pitched WLP029 Kolsch yeast. Fermented for 7 days, then dry hopped with orange & lime zest and Nelso & Kohatu hops for 5 days. Cold crashed and fined with gelatin. Kegged with orange and lime juice.

Beer 2: Golden Sour - Heated to 180F, then chilled to 100F. Chilled to 100F, drained to fermenter, pitched pure Lacto strain and soured for 48 hours. Dropped temp to 66F and pitched Conan yeast. Fermented for 7 days, then dry hopped with Citra and Mosaic hops for 5 days. Cold crashed and fined with gelatin, then kegged.

Beer 3: Yuzu Berliner Weisse - Heated to 180F, then chilled to 100F. Chilled to 100F, drained to fermenter, pitched pure Lacto strain and soured for 48 hours. Dropped temp to 58F and pitched WLP029 Kolsch yeast. Fermented for 7 days, then cold crashed and fined with gelatin, then kegged with Yuzu juice.

I'm planning a no-boil tart saison coming up soon, where I do want some IBUs present, but don't want them to interfere with my lacto strain. My plan there was to pull a small amount of wort from the mash tun, set aside to boil with hops, and then blend that back in after the lacto fermentation, but before I start my sacc fermentation, something like:

Take 1.25 gallons of wort from above and bring to boil for 30 minutes with the following hops additions:

30 mins: 14g Sorachi Ace
10 mins: 21g Sorachi Ace + 28g Tettanger
0 mins: 28g Tettanger

- Chill as usual and strain hops as you collect wort into clean vessel for storage

- Final IBU ~25

I basically setup a 1 gallon recipe to figure out my IBUs which came to 145.5, and then divided that by 6, figuring I would pitch the 1 gallon into 5 gallons of 0 IBU wort to dilute.

If anyone would like specific recipes for any of those or more details, just let me know. Happy to share!

 

[Douglefish]

I'm running a RIMS system, and was wondering if people adding the hops and whirlfloc to the mash or a kettle post mash? It would be super convenient to throw the hops in there, does anyone think there is a downside to doing this? The only thing I could think of is that the hop oils could bind with the grain?

 

[squaremile]

I do a small mash hop addition, but I wouldn't rely on that too provide any actual "hoppiness" to the finished beer unless you do other additions, because the spent grains act as a filter for hop oils. I add WF after the pasteurization rest. Good luck!

 

[MarshmallowBlue]

Made a no boil no hop sour brown ale. It's very sour. I'll probably bottle half for some super sour action, and use the rest to blend other sour that need more PUNCH.

 

[evchenko]

Saw this thread a while ago and it's probably the most interesting thread I've read on here.

I did my first no boil brew day recently to use up some grain and hops before moving home. Just a gallon brew, forgive the metric stuff, forget some of my calculations and forgot to write them down.

Grains:-

1.5kg Pilsner Malt
Crystal 80L
Carapils
Carafa Special III
Polenta Flour (don't ask)
Blood Orange Zest (because why tf not)

60 min mash at around 65C
Mashout to 78C

Hop Tea in cafetiere with 15g Cascade, left to stand for 20 mins, added after mashout

Irish Moss and 14g Cascade added straight after mashout as well

Hopstand for 20 mins(ish)

Chilled in the sink with running cold water, thought it would be important to pitch ASAP (I usually no chill)

OG was 1.054 I think.

Whole pack of Gervin GV12 yeast (Nottm?), with yeast nutrient, rehydrated and with a spoon of icing sugar to wake it up. This took off like a rocket, glad I fit a blow off tube.

15g Warrior dry hop after 3 days, I usually use it as a bittering hop but thought I'd see what a dry hop would do.

So this is now at almost 6 days in the fermenter, the aroma is definitely different to that of a boiled ale. I'm going to transfer it to secondary soon to see if I can get some clarity, might experiment with some gelatin as I've not done that before (usually don't care). I took a little taste with a dropper yesterday, it tastes mostly fine but with a very slight acidic tang. Could however just be a tinge of the roasted note you get from the Carafa.

Will report back when it's done bottle conditioning.