Brut IPA boil questions

Discussion in 'Homebrewing' started by hojo813, May 9, 2019.

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  1. hojo813

    hojo813 Initiate (0) Aug 3, 2018 Virginia

    I'm about to brew my first Dry IPA (brut) and I had to run in here for a bit and ask the experts about the boil. I'm not adding any hops to the boil until flameout and whirlpool. That means NO bittering hops. My question is this: Do I really have to sit through a 60 minute boil??? Could I just bring the wort to a boil for 5 min or so and then add my whirlfloc and then cut off my burner? Everything gets sanitized in that time anyway. It always makes me scratch my head when I see people boiling their yeast starters for 20 min or more. I have never run into this problem. Even when I do my NEIPAs I still add an ounce or so of UK Kents to raise the IBU slightly to cut through all the fruitiness. Not trying to drink beer that tastes like juice. My tastes are different than most. I have my enzyme for pitching which should make it better/dry by converting all the sugars. So how about it? Anyone run into this conundrum. If I don't have to do a 60 min boil this will be a quick brew day!
     
    #1 hojo813, May 9, 2019
  2. NeroFiddled

    NeroFiddled Grand High Pooh-Bah (7,276) Jul 8, 2002 Pennsylvania
    Pooh-Bah Trader

    If you're looking for clarity an hour boil will help with hot break; and it will also reduce your volume and increase your gravity.

    If you're going for haze and can achieve your gravity without the hour go for it.
     
    #2 NeroFiddled, May 9, 2019
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  3. hojo813

    hojo813 Initiate (0) Aug 3, 2018 Virginia

    Just the answer I suspected. Thanks!!! I figured little to no boil off would throw things off. I had thought about reducing the runnings for the boil to get a final 5.5 gallons. I usually do about 6.5 to 7 gallon boil in order to account for an hour of boiling. I don't want to mess up what already works for me. The wife as been complaining about my brew days since I switched to all grain
     
    #3 hojo813, May 9, 2019
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I know of some small commercial brewers who are quietly doing no-boil IPAs. As @NeroFiddled hinted, you'll need to adjust your grain bill and total water accordingly if you want to hit your normal OG.
     
    #4 VikeMan, May 9, 2019
  5. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    Didn't @deadwolfbones do a no-boil IPA recently? It was the opposite of a brut IPA though if I recall correctly.
     
    #5 minderbender, May 9, 2019
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  6. NeroFiddled

    NeroFiddled Grand High Pooh-Bah (7,276) Jul 8, 2002 Pennsylvania
    Pooh-Bah Trader

    Yes, is Bald Birds one of those? There are so many breweries these days I can't keep up. What do they do, just bring it to 180F? Assuming it takes 20 minutes or more to transfer that should be sufficient, no? And the purpose is to keep all of that protein in there, correct?
     
    #6 NeroFiddled, May 9, 2019
  7. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Sorry, I'm not familiar with Bald Birds.

    Yep, 180 or a bit higher. The guys I know are holding at the pasteurization temp for a few minutes, then chilling. I don't think they're counting on the chill delay during transfer for pasteurization. I'm not sure I would either, since the first wort to hit the exchanger might be at risk if not "done" yet.

    That's the theory. And from what I've seen, I can't argue with the results. I'll also add that a big reason stated to me has been the shortened brew day and lower energy costs.
     
    #7 VikeMan, May 9, 2019
  8. deadwolfbones

    deadwolfbones Pundit (795) Jun 21, 2014 Oregon

    I did, but yeah... finished at 1.014. Definitely not brut. I also used all DME, so I just brought it up to ~160 to dissolve and pasteurize, whirlpooled the WP hops for ~20 minutes at that temp, then chilled.
     
    #8 deadwolfbones, May 9, 2019
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