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Blonde Ale: Experiment with no chill.
After my last debacle with the unintended no chill, I ordered a no chill cube from TMM.
It’s difficult to find a 4-6hour block to make a brew, so if I can find ways of splitting/reducing that time it means I can brew more regularly.
I’ve done 30m boils, and for me they mostly work well without any discernible reduction in beer quality to my taste.
Next up was to try no chill. I did this yesterday evening, for a total brew time of 2.5 hours.
I chose a recipe that I have brewed a few times before (roughly based on Vacant Gesture), but with different hops that I had to hand, it has only one boil hop addition so I am hoping that I can no chill this without it becoming overly bitter.
For 23L:
4kg Pale Malt
300g Wheat malt
80g Cara 25
20L mash water- 9L sparge water. Both treated with acid, campden & gypsum.
Mashed for 1 hour @66C.
I added 20g of Centennial as FWH, depending on how much the No chill method adds to the IBU, this should give between 20- 30 IBU according to Brewfather.
Boiled for 20 mins and added to the no chill cube.
OG was 1.044, so depending how low it drops I should have a 4.5%ish beer.
I will make a hop tea with 40-50g of CML Māori mingle and add when kegging, with the rest of the 100g pack added to the keg I’m a dry hop tube.
There was ~2L of wort left, so I have added it to a pan and added some left over yeast cake of Verdant that I have had in the fridge since 14th Dec, to see if it gets going.
Plan is to grab a sachet of US05 on the way home this evening. If the ad hoc Verdant starter has got going and doesn’t smell off I may pitch that, if not I’ll play it safe and pitch the US05.
Got home from work and already picked up on the first learning point: don’t leave the no chill cube in the garage- it’s dropped to 14C! I am waiting for it to warm up so I can pitch the yeast!
After my last debacle with the unintended no chill, I ordered a no chill cube from TMM.
It’s difficult to find a 4-6hour block to make a brew, so if I can find ways of splitting/reducing that time it means I can brew more regularly.
I’ve done 30m boils, and for me they mostly work well without any discernible reduction in beer quality to my taste.
Next up was to try no chill. I did this yesterday evening, for a total brew time of 2.5 hours.
I chose a recipe that I have brewed a few times before (roughly based on Vacant Gesture), but with different hops that I had to hand, it has only one boil hop addition so I am hoping that I can no chill this without it becoming overly bitter.
For 23L:
4kg Pale Malt
300g Wheat malt
80g Cara 25
20L mash water- 9L sparge water. Both treated with acid, campden & gypsum.
Mashed for 1 hour @66C.
I added 20g of Centennial as FWH, depending on how much the No chill method adds to the IBU, this should give between 20- 30 IBU according to Brewfather.
Boiled for 20 mins and added to the no chill cube.
OG was 1.044, so depending how low it drops I should have a 4.5%ish beer.
I will make a hop tea with 40-50g of CML Māori mingle and add when kegging, with the rest of the 100g pack added to the keg I’m a dry hop tube.
There was ~2L of wort left, so I have added it to a pan and added some left over yeast cake of Verdant that I have had in the fridge since 14th Dec, to see if it gets going.
Plan is to grab a sachet of US05 on the way home this evening. If the ad hoc Verdant starter has got going and doesn’t smell off I may pitch that, if not I’ll play it safe and pitch the US05.
Got home from work and already picked up on the first learning point: don’t leave the no chill cube in the garage- it’s dropped to 14C! I am waiting for it to warm up so I can pitch the yeast!