Steveruch
Well-Known Member
Depends on the recipe. For a mellow ordinary bitter I went to 160f. For something hoppier I'd go to 195f.Where are you guys heating to?
Depends on the recipe. For a mellow ordinary bitter I went to 160f. For something hoppier I'd go to 195f.Where are you guys heating to?
I got a RIS and IPA to brew. Been a while since doing a no-boil. Might look at that method.Depends on the recipe. For a mellow ordinary bitter I went to 160f. For something hoppier I'd go to 195f.
DMS is not a problem in no boil as it occurs only beyond temperatures of 75c. Go ahead and tryHas 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?
Happy one year anniversary to this thread.Greetings No-Boil Enthusiast!
My question is on adding the grains. Am I good to do a mini-mash for 30 minutes, then raise the temperature to 180 for the hop whirlpool and add the DME at the end? Or should I add the DME when I mash the grains?
I recently did a Marzen that came out pretty good.Has anyone done any Pilsner/Lager or Märzen style no Boils? I am attempting 2.5 Gallons of Pilsen DME (3lbs) , Hellertau hop tea (1 oz) and K-97. Got a furious ferment after 24 hours. Hoping to get something close to a light pseudo- lager.
Would you mind providing recipe/process?I recently did a Marzen that came out pretty good.
2.2 gallons, 1.060 to 1.014Would you mind providing recipe/process?
On my Pilsner/Lager, I cold pitched the DME, added the boiled Hop tea after a 20 minute steep and pitched the yeast dry. Now I am just waiting for the krausen to drop and have the ferment finish before I cold crash and force carb.
Thinking a Vienna Lager could also do well with Golden LME but worry about residual sweetness.
Did you cold crash for clarity?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
What have you done to clear the beer?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.
No.Did you cold crash for clarity?
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.What have you done to clear the beer?
I cant say about dme but i managed to clear raw all grain lagers with just isinglass.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 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.
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