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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Low or No boil IPA

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skunkfunk
OKC, OK
38 Posts


I posted this in the reddit daily Q&A, but now I think I may want to
make a blog post out of it. I want anybody here to go ahead and pick it
apart so I can settle on the best process for this.

Making a ~3 gallon IPA. Have decided to go with Green Bullet and Cascade. My
current iteration of the recipe calls for 9 ounces of hops, and a 5 minute boil. Is this
gonna screw me? I'm doing it this way because the wife won't let me brew
a full batch or full boil this weekend since it is gonna be hot out and
she's pretty miserable what with being a milk machine for our newborn.

Grain bill is similar to this, but with a pound of flaked wheat. I may try the hop tea thing, I haven't figured out
just how much water to use or anything. My first thought was to bring
some hops to a boil in my strike water and then let it chill down to
mash temp. Then mash with the hops in, and bring it up to 180 to
pasteurize and hop burst. I don't know if that's the way to go, though.



Interested to hear people shoot me down, I wanna know what I may be in for here.







Posted 34 days ago.
Edited 34 days ago by skunkfunk

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


If you do this, I would definitely be interested in you blogging about it.  Sounds like a fun read!



Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


I have to admit your post has me a bit freaked out, but hey, interested to hear how it come out. Besides the denaturing of several proteins, a long boil also helps to concentrate the wort and develop some melanoiden (even if faint). I would extend the boil as long as possible.

Personally, I would be inclined to do this with very fresh extract and steep the rest of the specialty grains. 

That said, modern quality 2-Row has been processed to keep the SMM levels very low. Will she let you steep those hops in a stand for say 30 or 45 minutes? At least you will get more AA utility then... Time it such that you are FWH a portion (figure IBUs as a portion of a total 35 minutes) as you heat up, bring to boil, flameout (at 5 minutes) with a lot of hops, stand for 30 minutes, chill and pitch. Not sure I would add more hops as you chill - you will need the contact time in the heat to get your flavor and aroma.




Posted 34 days ago.

skunkfunk
OKC, OK
38 Posts


Thanks for the comments mchrispen! Let's discuss.

Regarding the melanoidin, I have included 3 ounces of aromatic malt in the grist. Hopefully this lends some flavor. I had considered extract, but eh, screw it. I have also read that SMM should be low in american 2-row, and I guess I'll find out. If you've any experience with this and had DMS problems, please let me know.

I have debated just how long to do this hop stand before chilling. On the one hand, it *could* exacerbate any DMS issues or, could it not let off much of the hop oils with the steam I'll still be getting? My thinking about adding more as I begin to chill is that maybe I'll either hit that sweet spot around 180F or, worst case, it'll be kinda like dry hopping?

I'm waffling now on the hop stand, not sure whether 15, 30, or 45 minutes. Your position is that I shouldn't split it, though, but add all the hops at flameout rather than some when I turn on the chiller?

Oh, and does anybody know if that pound of flaked wheat will have DMS issues? I'm thinking I should use wheat malt and some carapils or whatever my LHBS has.




Posted 34 days ago.
Edited 34 days ago by skunkfunk

mchrispen
Bastrop, TX
485 Posts


I think the grist is fine... and where I am -just not sure- is what happens with the 2-row with SMM with such a short boil. I don't think the flaked wheat will have any problems as long as you are mashing such that you get full conversion. SMM is created during the kilning process - so the flaked wheat should be safe there. 

The only beer I had DMS show in was a Belgian Pale Ale and with continental Pils, but again - never had such a short boil. So I am anxious to see your feedback. We should make a bet... I am guessing that this SMM/DMS will not be a bit problem (just a gut), but clarity, even with finings will be. But you can blame all of the hops!

I think the hop stand is going to be the key to a successful beer, and I generally try to KISS. I haven't noticed any differences between stands at flameout without chilling v. stands below 140F... but have only done this with massive additions (read late hop heavy) in IPA - nothing subtle. I just bought a big hop back so working through similar logic for my system... circulate through hop back at boil/flameout for 15 minutes, chill to 140, stand for another 30 minutes, then knockout through fresh charge of hops to fermenter. That fresh charge will be fully sealed from any air contact, hopefully for a more intense aroma/flavor profile married with some dry hops.






Posted 34 days ago.

mutedog
Washougal, WA
29 Posts


I've been wanting to make a One Minute IPA with just an enormous hop addition for a one minute boil, problem is, that takes a lot of hops and I don't like IPAs enough to make it worth my expense and efforts. I'm really curious about how this turns out though! Please keep us updated.



Posted 34 days ago.
Edited 34 days ago by mutedog

ingoogni
nl
314 Posts


Regarding the DMS, either full boil or no boil at all and keep the temperature low. Don't compare to a Berliner Weisse as there is a different microbiology going on. Also you may have to adjust your pre fermentation pH to 5.2 - 5.0

You can soak all your hops in the relative cool wort (60-70 °C) for 30 minutes or so, the bitterness can come from an extract even after fermentation.

I've done quite some no boilers, they taste a bit different. You can also use a hop tea for sparge water and/or mash hop.




Posted 34 days ago.
Edited 34 days ago by ingoogni

skunkfunk
OKC, OK
38 Posts


I think I want to bring it to a boil briefly. I've heard much about DMS but from what I've read the precursors should be minimal in my base malt. Unless somebody has evidence that this will be a corn bomb, I intend to gather my own evidence here. The intent is for it to taste more like a full boil. 



Posted 34 days ago.

CXR1037
San Diego, CA
23 Posts


I did a 20 minute boil,  but that was with extract. I'm interested in reading about sub 60 minute ag brews. Keep us posted! 



Posted 34 days ago.

skunkfunk
OKC, OK
38 Posts


Will do. Brewed it Saturday. Reminds me, I need to ramp it up a little.



Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Interested to hear how this turns out. If I could boil 1 Gal AG batches for 15 minutes like I can for extract I'd be thrilled.




Posted 34 days ago.

skunkfunk
OKC, OK
38 Posts


Bottled this yesterday. First impression - surprisingly, an impressive amount of bitterness. I had 4 tasters and nobody detects DMS. Full reviews to follow when it is carbed. 



Posted 34 days ago.

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