[Robin Fontaine]

Hi Guys,

I'm quite new in homebrewing I did 4 batches so far and I wanted to do the Nuclear Winter White IPA (link bellow) that we can fin on the recepies section. I bought all the ingredient but now that I read it more cafully I remak that their is no boil ...

Is that normal, or usual or their is just some information missing...

I was thinking about boiling for 60min but I'm a bit concern and confuse...

If you suggest me to do as the recepie how do you make sur your water is sterile and it won't turn bad during fermentation.

Thanks in advance for you help !


RoFon
https://www.homebrewersassociation.org/homebrew-recipe/nuclear-winter-white-ipa/

[a10t2]

The recipe calls for (at least) a 60 min boil:

1 oz. (28 g) Magnum, 10.8% a.a. @ 60 min

[kramerog]

Also "4 mL lactic acid @ 60 min of boil" indicates that there is a 60+ minutes of boil.

[Robin Fontaine]

Thans for your answer

Use a step infusion mash at 127°F (53°C) for 15 minutes, 146°F (63°C) for 25 minutes, 162°F (72°C) for 20 minutes, and 172°F (78°C) for 5 minutes. Allow hops at flameout to sit for 20 min. boiled for 60min before cooling to 68°F (20°C). Add yeast and ferment for 9 days at 68°F (20°C), rack to secondary for 9 days, keg and add dry hop. Dry hop using Citra whole leaf hops (12.9% a.a.) in muslin bag with four large marbles to sink it, tied to keg stem. If bottling, add dry hop to secondary.


Does thant make more sens 

[a10t2]

Looking at it again, the lowercase "b" makes me think that's more or less what happened. Hopefully someone from the AHA sees it and gets the missing few words reinserted.

[Steve Ruch]

No-boil brewing is a legitimate way of making beer for people in certain circumstances. My last three batches have been no-boil extract batches. I took a bottle of my second batch to a meeting of my local homebrew club, ORCA, it was well received. Rick White, brewer at Port'oPints in Crescent City, California (host of the meeting) said it was good and he'd not suspect it was no-boil if he wasn't told.

[reverseapachemaster]

I know a lot of people are starting to brew hazy IPAs without a boil. They do not want to accumulate IBUs with a boil so they just raise the beer to 170 or 180F and then do a big whirlpool addition. I do not have strong feelings either way about that process but I know it is becoming commonplace.