squaremile
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No boil session stout, super clean, nice roasty profile, 1.010 FG, 3%. Guessing the no boil helps with the fuller body too.
No boil session stout, super clean, nice roasty profile, 1.010 FG, 3%. Guessing the no boil helps with the fuller body too.
My first no boil (sour brown ale) needs to get bottled. I turned a year old in February and is extra sour. I'll probably bottle half and use the other half for blending.
FWIW - my no boil golden sour took 1st place in the American Sour Ale category, as well as Best of Show, at this year's Walk on the Wild Side competition. :rockin:
Figured I would share the recipe here in case others wanted to give it a shot:
45% 2-Row
45% Maris Otter
5% CaraFoam
5% Acidulated
One hour mash @ 150F, single batch sparge @ 170F. Collected runnings to kettle and heated to 180F. Added WhirlFloc and then whirlpooled/chilled down to 100F.
Drained to fermenter and pitched 6 Swanson's L Plantarum capsules and allowed it to sour for 48 hours. During that time it dropped from 100F to 82F and went from a pH of 5.27 to 3.38.
Then I dropped the temp to 66F and pitched a 2L starter of Conan yeast. Ramped temp 2 degrees per day - 66, 68, 70, 72. Held @ 72F for 3 more days for a total of 7 days primary fermentation.
Dropped the temp to 65F and dry-hoped with 100g each of Mosaic and Citra for 5 days.
Cold crashed @ 33F for 2 days prior to kegging. Slow-carbed to 2.4 volumes.
Starting pH: 5.27
Finishing pH: 3.20
SG: 1.051
FG: 1.013
ABV: 5%
Have my 4th no-boil planned for next weekend, and I will definitely keep brewing these types of beers!
Thanks for sharing! I picked up some Plantarum capsules and I think I'm gonna brew it this weekend or next. Am I reading correctly that there are no kettle hops in this?
EDIT: Did you aerate/oxygenate before adding the conan?
FWIW - my no boil golden sour took 1st place in the American Sour Ale category, as well as Best of Show, at this year's Walk on the Wild Side competition. :rockin:
Figured I would share the recipe here in case others wanted to give it a shot:
45% 2-Row
45% Maris Otter
5% CaraFoam
5% Acidulated
One hour mash @ 150F, single batch sparge @ 170F. Collected runnings to kettle and heated to 180F. Added WhirlFloc and then whirlpooled/chilled down to 100F.
Drained to fermenter and pitched 6 Swanson's L Plantarum capsules and allowed it to sour for 48 hours. During that time it dropped from 100F to 82F and went from a pH of 5.27 to 3.38.
Then I dropped the temp to 66F and pitched a 2L starter of Conan yeast. Ramped temp 2 degrees per day - 66, 68, 70, 72. Held @ 72F for 3 more days for a total of 7 days primary fermentation.
Dropped the temp to 65F and dry-hoped with 100g each of Mosaic and Citra for 5 days.
Cold crashed @ 33F for 2 days prior to kegging. Slow-carbed to 2.4 volumes.
Starting pH: 5.27
Finishing pH: 3.20
SG: 1.051
FG: 1.013
ABV: 5%
Have my 4th no-boil planned for next weekend, and I will definitely keep brewing these types of beers!
To update, I brewed a twenty gallon batch of this split 4 ways.
Brett trois with 6oz Citra
Brett trois with 6oz Amarillo
Conan with 6oz Citra
Conan with 6oz Amarillo
This was my first sour, and easily my favorite sour I've ever tasted. 3 hour "brew" day, then grain to glass in 2 weeks and I just keeps getting better by the day. Top choices were Conan with Citra and trois with Amarillo, although, my favorite is to mix them together.
Thank you so much for sharing this! It's likely to be my next batch as well!:rockin:
Hey, that's really excellent! Thanks for sharing. You're about the 10th or so person that has tried this recipe, and all have reported great success, so it's kind of flattering.
Sine then I've done another no boil that was a Berliner Weisse with peaches. I used Swanson' Fem Flora instead of the pure L. Plantarum pills, and WLP029 for the sacc. Grain bill was 45/45 Pilsner/wheat and 5/5 Carafoam and acidulated. No hops. Same fermentation time but a ramp of 58F>68F this time. Then 2 weeks secondary on 12 lbs of peaches with pectic enzyme, followed by cold crash prior to kegging. My wife says it's her favorite beer ever.
Next up is a no boil dry-hopped apricot sour using the Conan/WLP644 genetic hybrid yeast from Kristoffer Krogerus and the Bootleg Biology Sour Weapon (fast souring Pedio). That one will get 2 weeks on 18 lbs of apricots followed by 2-4 days dry hop of Citra and Amarillo.
Then I'm doing Three Question Marks again but using that Conan/WLP644 hybrid this go around.
Next up is a no boil dry-hopped apricot sour using the Conan/WLP644 genetic hybrid yeast from Kristoffer Krogerus and the Bootleg Biology Sour Weapon (fast souring Pedio). That one will get 2 weeks on 18 lbs of apricots followed by 2-4 days dry hop of Citra and Amarillo.
How did this turn out? I'm planning my first kettle sour, using sour weapon in the kettle then either Conan or H1 to ferment. What was your process exactly when souring with sour weapon?
Thanks for all of this, sounds like a really cool way to make a unique beer.
Just read through pages 1-19...sorry if I'm asking a question that popped up in the last few pages.
Has anyone done this for a 6% NEIPA? I think the body/mouthfeel/head retention benefits would be awesome in a NEIPA.
My thought is
1. A typical grain bill (2row, oats, honey malt) mash as normal for 60 mins
2. Heat to 190F to do the first whirlpool hop addition for 20 mins.
3. Cool to 160F to do the second whirlpool hop addition for 20 mins.
4. Cool to 70F, pitch, ferment, DH #1, DH #2 etc...
Thanks in advance.
(BTW, I signed up for HBT just for this thread )
.. I do crush a whirlflock and add it at 165...
Cheers
I'm also reading that a temp above 176F is when DMS starts to form. Does anyone have experience to support/reject that number? I was thinking about raising temp to 190F for hop whirlpool. But maybe sticking to 165F max would be safer to avoid DMS?
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