No Boil/Raw Ale

[Megastout]

Have been reading: Historical Brewing Techniques, the lost art of farmhouse brewing
Have been inspired to do a no boil/raw ale process using Kveik yeast
1.start mash with 85 degree water
2.gradually raise temperature to 160 degrees over a 30 minute period
3.hold at 160 for 30 minutes
4.meanwhile, make a hop tea with 4 cups of water and boil for 30 minutes
5.raise mash temperature to 195 degrees and hold for 15 minutes
6.pour hop tea through filter bag into boil kettle
7.continuous sparging until 6 gallons are collected
8.whirlpool and cool down to 90 degrees
9.transfer to fermenter, add oxygen and pitch yeast at 90 degrees
10 ferment at around 90 degrees for 3 days
11.cool down for 1 day and bottle
Should be able to drink after only a 4 day process
If it comes out drinkable, will want to share with everybody
Wish me luck

[CurtisG]

Sounds interesting. Good luck!

[ctninh]

Most other organisms will be hit with hop acids and yeast growth. Just for assurance, I would overpitch if I do this.

-Calvin

[Megastout]

OK

[Megastout]

Brewed today, Irish Red Ale
Results: Mash efficiency was 89.3% according to Beer Smith
10.4 lbs of grain, OG 1.069
Used 2.5 Qt/lb in mash, 6.5 gals of water (beginning with cold water)
Hit 143 for 20 minutes, hit 163 for 30 minutes, hit 207 for 15 minutes
used mash mixer during mash and during runoff, collected with a no sparge technique 5.2 gallons
Seemed pretty easy for this different process
Will have to see how it comes out; Hazy, milk shake, right now. unexpected