Skip the Boil, Nail the Flavor - Brewing A "Raw" All Grain NEIPA On The Brewzilla

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Grain to Glass Inc - Beer and Wine Making Homebrew Supplies

Күн бұрын

In this video we try our hand at brewing a no boil "raw" NEIPA on the Brewzilla Gen 4. Since NEIPA's are hazy and hop forward I thought it was the perfect style to try for our first no boil beer. If you've brewed a no boil all grain batch before let us know your how it turned out down in the comments below.
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Пікірлер: 25

@gustag 3 ай бұрын

I did a recipe from David Heath of a Mango and Pineapple Raw IPA. It was excellent, also done with Kveik, but it was the Lallemand Voss.

@graintoglass 3 ай бұрын

Thanks for sharing, cheers!

@heindaddel7074 3 ай бұрын

I just did a Raw Hazy, I mash hopped my bittering addition (three times the normal amount) and it turned out great!

@graintoglass 3 ай бұрын

Awesome, what was your method after the mash? What temperature did you raise the wort to? Cheers

@heindaddel7074 3 ай бұрын

@graintoglass I mashed out for 10 minutes at 80°C to pasteurize, that's also when I added my aroma hops. I then sparged, let it sit outside in the cold for a couple of hours and then pressure fermented at 2bar. Dry hop after three days for three days. Sparging with cold water further decreases chilling time. You might get a little less sugar out though.

@giulianopizzo2860 4 ай бұрын

This video proved I am not insane. I too have yet to have a completely clean profile from kveik. Theres always some farm house influence in the final profile. Regardless of how much yeast nutrient I use. Thanks for honestly saying that in the final product using lutra.

@graintoglass 4 ай бұрын

I've tried many strains and temperatures but have always found that kviek yeast imparts a distinct flavor/aroma in the finish. Cheers

@beetsbyhometownbrew974 3 ай бұрын

@@graintoglass I just did a blonde with Lal's Voss. Jacketed the ferm @95 degrees. Ferm was violent. Nose is neutral. Finish is pretty neutral up front, but develops a low key hint of lemon zest, and a back ground hint of that farm house funk. It' a crushable ale, dried out nice, but I agree I've never done a Kveik that was perfectly clean, either. Split the same batch of wort and inoculated the other bucket with Lal's Diamond Lager, and it DID finish clean & clear. So there ya go. Distinctly different hop profile, too.

@rloeppky100 4 ай бұрын

Cool brew guys. I'm going to have to give this a go. Thanks

@graintoglass 4 ай бұрын

Cheers!

@ingolfurarnar697 3 ай бұрын

We sell log books that I don't use 😂 That would be me too 😬 I should write more down but I'm just always so God damn sure I will remember but that doesn't always work out 😝

@graintoglass 3 ай бұрын

🤣🤣🤣

@garrymcgaw4745 4 ай бұрын

Hahaha, We don't talk that muck..... Where you been B-Rad... MIA?. Cheers from Aussie 🦘👍.

@graintoglass 3 ай бұрын

I'm around. Gotta let Paul have a turn lol. He's actually better at this than I am.

@RichardDePas 4 ай бұрын

Awesome video. Will be interested in seeing a less hoppy beer like a Blue Moon clone or a Kolsch done this way.

@graintoglass 4 ай бұрын

I do plan on trying out more beer styles using the no boil method. I'm thinking a cream ale or blonde and something dark like a porter or brown ale and something like a witbier or belgian ale. Cheers

@mikegiasson6538 4 ай бұрын

Good choice of music!

@graintoglass 4 ай бұрын

Our producer says Thank you! Cheers!

@luizfilipe 4 ай бұрын

I heard "Isso é bom" in the end? It seems so. In regards the beer, that's a great test!

@graintoglass 4 ай бұрын

I believe Brad said "C'est bon" in French at the end. Cheers

@luizfilipe 4 ай бұрын

@@graintoglass it really appeared like portuguese, actually, means the same. Thanks for the reply! :)

@Nefariousrouge 4 ай бұрын

What temperature did you ferment the Verdant at? I just started a brew with Verdant for the first time. I usually use Lutra.

@graintoglass 4 ай бұрын

I usually ferment Verdant around 18-20C. Cheers

@adamhofer6638 4 ай бұрын

Spare the hate speech ..😂 but...... it would be sweet to be able to brew a NA NEIPA. A good N/A beer. Any style. That turns out drinkable. Cheers

@graintoglass 4 ай бұрын

Real hard to do with what homebrewers have access to. Best ways I've seen so far is very cold mashing or very high mashing but both methods seem to produce a beer that's pretty watery. There's also high risk of foodborne pathogen growth because there's little alcohol in the beer and the ph is high. It is something I want to test out at some point though. Cheers