Author Topic: No boil brewers  (Read 554 times)

Offline Steve Ruch

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No boil brewers
« on: April 04, 2019, 04:48:32 PM »
Due to circumstances beyond my control I find myself doing no-boil extract beer.
I've been pleasantly surprised by how well the two that I've done so far have turned out.
Anyone else?
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Offline denny

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Re: No boil brewers
« Reply #1 on: April 04, 2019, 05:07:47 PM »
Although I don't do it regularly, I have done it.  Worked fine for me.
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Offline kramerog

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Re: No boil brewers
« Reply #2 on: April 04, 2019, 05:09:12 PM »
I have only done if for sours and plan to do it for another sour this weekend.

Offline BrewnWKopperKat

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Re: No boil brewers
« Reply #3 on: April 05, 2019, 10:32:20 AM »
I'm slowly building up a set of shorter brew day, smaller batch recipes; so "no-boil" and "1 minute boil" approaches certainly help shorten the brew day.  I'm also using the "newer" DME varieties (Munich, Vienna, Pale Ale) as well as Amber DME in these recipes.  Some of these recipes are structured so they don't need a lot of attention, so I can brew one of these recipes at the same time I'm brewing a 'more complex' recipe (like a double mash).

I get an enjoyable beer with this: 1 lb DME, 1 gal water, 1 oz Citra hops.  Add the DME at flame-on, heat to 180* F, add the hops, hold at 180* F for 20 minutes, turn off the heat, add irish moss, chill.  (180* F is an easy temperature to hold with the induction cooktop that I have). 

Offline BrewBama

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Re: No boil brewers
« Reply #4 on: April 05, 2019, 11:08:20 AM »
No boil has always been an interesting concept to me.

...  (180* F is an easy temperature to hold with the induction cooktop that I have).

Do you have a temp probe in the wort connected to the cooktop or is it the display panel temp setting (without probe)?


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Offline BrewnWKopperKat

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Re: No boil brewers
« Reply #5 on: April 05, 2019, 09:31:06 PM »
...  (180* F is an easy temperature to hold with the induction cooktop that I have).

Do you have a temp probe in the wort connected to the cooktop or is it the display panel temp setting (without probe)?

Display panel setting (without probe).  For that induction cooktop, I heat the wort to 180, set the cooktop to 160, and put the lid on.  With winter kitchen temperatures, this holds the wort at 180 +/- a couple of degrees for the 20 minutes.  I may add a digital thermometer with alarm to detect "high" temperature (maybe 187) if/when I brew this recipe in the summer.

« Last Edit: April 05, 2019, 09:32:51 PM by BrewnWKopperKat »

Offline Steve Ruch

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Re: No boil brewers
« Reply #6 on: April 06, 2019, 04:43:24 PM »
I'm planning a two gallon batch of stout later today. I put a pound of dark roasted grains (8ozs. roast barley, 4ozs. Blackprinz, and 4 ozs. caraffa II) to cold steep overnight.
1.5 lbs. pale ale dme
.5 lb. golden light dme
1 oz. styrian goldings
1 pack S-33
Crescent City, CA

I love to go swimmin'
with hairy old women

Offline denny

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Re: No boil brewers
« Reply #7 on: April 06, 2019, 05:19:10 PM »
I'm planning a two gallon batch of stout later today. I put a pound of dark roasted grains (8ozs. roast barley, 4ozs. Blackprinz, and 4 ozs. caraffa II) to cold steep overnight.
1.5 lbs. pale ale dme
.5 lb. golden light dme
1 oz. styrian goldings
1 pack S-33

You're probably going to want to boil those.  My featt is lactobacillus on the grain.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline RC

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Re: No boil brewers
« Reply #8 on: April 06, 2019, 06:26:56 PM »
I'm planning a two gallon batch of stout later today. I put a pound of dark roasted grains (8ozs. roast barley, 4ozs. Blackprinz, and 4 ozs. caraffa II) to cold steep overnight.
1.5 lbs. pale ale dme
.5 lb. golden light dme
1 oz. styrian goldings
1 pack S-33

You're probably going to want to boil those.  My featt is lactobacillus on the grain.

Boiling the cold steep shouldn't be necessary. ~160 kills everything we brewers need to worry about, so as long as the steep is brought to at least that temp, even for just a few seconds, that'll do it.

Offline denny

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Re: No boil brewers
« Reply #9 on: April 06, 2019, 06:53:42 PM »
I'm planning a two gallon batch of stout later today. I put a pound of dark roasted grains (8ozs. roast barley, 4ozs. Blackprinz, and 4 ozs. caraffa II) to cold steep overnight.
1.5 lbs. pale ale dme
.5 lb. golden light dme
1 oz. styrian goldings
1 pack S-33

You're probably going to want to boil those.  My featt is lactobacillus on the grain.

Boiling the cold steep shouldn't be necessary. ~160 kills everything we brewers need to worry about, so as long as the steep is brought to at least that temp, even for just a few seconds, that'll do it.

Yep.  In another message to Steve, I clarified that pasteurization temp was fine.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Steve Ruch

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Re: No boil brewers
« Reply #10 on: April 07, 2019, 05:11:24 PM »
Because I wasn't paying as strict attention as I should have I had my first boil over (a small one) so it got well pasteurized.
Crescent City, CA

I love to go swimmin'
with hairy old women