This Beer Has No Chill

It’s brewing time again! My supply of Sibling Rivalry Pale Ale is running low so it’s time for another batch of homebrew. My first attempt at recipe building with the pale ale went pretty well, so I’m giving it another shot. This time I’ll be making an Irish extra stout, but with a little technique from down under.

The recipe is very simple overall. Four grains and one type of hop is all that it takes. I based it off a fairly basic stout grain bill, with a hint of chocolate malt as an added touch.

I’ve heard many good things about Maris Otter so I’m excited to finally be able to use it. I have it penciled in for a red ale recipe for the spring, but that’s a story for another day.

Before I get to the hops, I have to explain a new technique that I will be using that effects the hop additions. I was concerned about how I would go about chilling my wort with the hose water shut off outside. I thought about going the old route of holding my hookup to the sink faucet, but it takes so long and wasted even more water than usual. Recently I started reading up on a method used by Aussie brewers called “No Chill Brewing.” Using lots of water on a chiller isn’t very practical Down Under, especially during droughts. So to get by this, Aussies empty the hot wort from their kettles into a food safe jerry can and let it cool for about a day. Then the rack it into the fermenter as usual and pitch their yeast. I had seen this method a while back on the Fast Homebrew YouTube channel, but didn’t really look into the process until now.

This way, I can slightly speed up my brew day, and save a bunch of water in the process. The downsides I have heard of are mostly about chill haze, but with such a dark beer, it doesn’t bother me.

Since the wort stays hot longer, the hops added in the boil will attenuate longer, which can lead to a more bitter beer than intended. To counteract this, you simply shift your hop additions back 20 minutes. Anything that would usually be put in under 20 minutes left in a normal brew usually would go in as a dry hop.

So back to the recipe.

I’ll be making two one-ounce hop additions during the boil for bitterness and flavor. The only other thing I’ll be adding is a Whirlfloc at the 15 minute mark.

When all is said and done, it should end up something like this.

Looking forward to getting this one underway and have a nice winter beer in time for the new year.




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