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No boil 5

No boil 5

Specialty Beer • All Grain • 5.5 gal

kappel

Norwegian yeast. No-boil

April 17, 2016  02:23pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 10 lbs 2-Row Brewers Malt (Organic);Briess

    2-Row Brewers Malt (Organic);Briess

    Mild malty flavor. USDA Organic, 100% Organic. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 2 lbs White Wheat Malt

    White Wheat Malt

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 0.25 lbs Belgian Candi Syrup;Dark Candi Inc.

    Belgian Candi Syrup;Dark Candi Inc.

    Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.

  • 1 oz Cascade -13.2 AA% whole; boiled 5 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Cashmere -10.2 AA% whole; boiled 60 min

    Cashmere

    Daughter of Cascade and containing Northern Brewer germplasm through the male parent. Mild herbal aroma with strong melon, lemon, lime and slightly spicy notes. Released by Washington State University in 2013. Contains a higher alpha acid content than Cascade and twice as much humulene. Provides smooth bitterness with mild aroma.—hopunion.com

  • 1 oz Equinox™ -14.4 AA% whole; boiled 5 min

    Equinox™

    A pronounced aroma profile with citrus, tropical fruit, floral and herbal characteristics. Specific descriptors include lemon, lime, papaya, apple, and green pepper. Developed by the Hop Breeding Company. The diversified and pronounced aroma characteristics combined with extremely high oil content and a tight cone structure make this hop variety very unique.—hopunion.com

  • 1tsp Wyeast Nutrient -(omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • 1tsp Irish Moss -(omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Wyeast1338European Ale™

    Wyeast1338European Ale™

    From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.

Notes

1.32 lb/gallon mash 4 gallons at 168f, mash 152 for 60 minutes. Sparge 4.4 gal at 175F. Boil first running 3qt with sugar and 1 qt water for 60 minutes. Add back to mash. Knock out by cooling to 86 Pitch yeast, maintain at 86f or free rise. Primary Fermentation: 14 days.

Style (BJCP)

Category: 23 -Specialty Beer

Subcategory: A -Specialty Beer

Range for this Style
Original Gravity: 1.064 1.026 -1.120
Terminal Gravity: 1.009 0.995 -1.035
Color: 7.6 SRM 1 -50
Alcohol: 7.2% ABV 2.5% -14.5%
Bitterness: 45.8 IBU 0 -100

Discussion

mdennytoo

No boil?

2016-04-20 9:24pm

What makes this no boil? 60 min addition of Cashmere. Are you only boiling 3qts of the first runnings with a qt of water. Sahti is not boiled. Hops only go to flavor and aroma.

kappel

No boil?

2016-04-20 9:38pm

Have to boil first runnings for an hour to isomerism and achieve hop bitterness. Technically 7/8ths no-boil. Made batches with just mash hops and didn't have enough balancing bitterness.

kappel

No boil?

2016-04-20 9:47pm

Also, used hothead ale yeast from Omega (kveik strain). I think traditional Nordic ales get bitterness from the juniper infusion and don't need to boil hops. They run the hot wort through hops or mash hop for antiseptic properties. Long mashes probably contribute astringency too. Basing that on the 1x I brewed Papazian's Gotlandsdrika recipe.

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