Raw Ale Tasting - No Boil Brewing Experiment - Brew Dudes
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- čas přidán 8. 06. 2021
- This one is really out of the norm for us as we taste a Raw Ale SMaSH style beer.
John took the same recipe for the Mistral Hop SMaSH beer and made it as a raw ale. What does that mean? After the mash, he ran the wort out not into the boil kettle but right into the fermentor. He let the wort come down to fermentation temperatures and the pitched the yeast.
Amazingly to me, this beer has no real off flavors that you would take as a contamination. There was no phenol or medicinal flavors at all. There was a significant amount of cut grass and a hay like aroma and flavor to it. The beer was not acidic at this point either; which would have been another sign of contamination.
Interestingly, when we compared it side by side with the normal SMaSH predecessor the fruit character was completely missing. This was very strange to think that even though the hops were spared from the heat none of the fruity oils we got from the conventional beer were present in the raw ale version. I suspect that maybe all the extra protein from the no boil process may have bound up some of those oils and settled out post ferment. Just a guess.
Tell us about your raw ale experiences in the comments.
CHEERS!
You can see how this raw ale tasted after it aged a bit here: • Tasting Off Flavored B...
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www.brew-dudes.com/raw-ale-no...
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Actually, just 6 days ago, made a no boil/raw. Partigyle brew day, NEIPA and a low abv low carb Pale. Used KVEIK Voss in both, and enzymes in the low carb. I did bring mine to 180 for 20 minutes though for both, and used my hops as whirlpool for bittering.
Nice - hope it turned out better than mine. Ha! - John
Neipa and hazy is great raw. Use verdant or Nottingham not uso5. You can easily add bitterness by a small wort sample boiled with your hop then added. You then use hop tea to add aromas along the way. Wouldn't go back, it's amazing and saves half the time on boiling.
Awesome - thank you for the tips! - John
@@BrewDudes hey guys I've setup a Australia based raw brewing Facebook group...it would be amazing if you joined..and as we grow we can introduce our Australia audiences! facebook.com/groups/2545758188903643/?ref=share
Fascinating experiment/video guys. You've got me thinking about putting some hops into my mash but then boiling for say 60 minutes, I wonder 🤔 what the result would be.
You won't know unless you try. Brew on! - John
I was seeing something a few weeks ago about raw ales, he was explaining a huge difference in the flavors from the malts. I wasn't really interested in trying it from the flavors he was describing. But if you wanted to try another experiment, it would be useful to try a beer with less hop character to focus on the malt characteristics.
Interesting - maybe with more malts in the grain bill, it could be a better experience. - John
I made 2 batches of raw ale this month and really like it, 2 hour mash,
one without any hops (balanced with hop extract at the end of fermentation)
The second had a sort of hop stand in the wort before chilling (noble hops)
The major difference between the two is that the no hop one has a distinct cracker / hay / raw malt flavour, in the second version the hops a totally masking the raw wort quality, the hops also tastes more like a herbal tea than anything for now, I’ll let it age.
I also can say that the no hops version had a small bitter component coming from polyphenols.
I encourage you to try an unhopped raw ale to really understand the drying / bitter sensation of the proteins in the raw ale and to try this amazing fresh malt notes it gives !
Léo
Thanks Léo - you're opening my eyes to the possibilities of raw ale! - John
@@BrewDudes I just started this journey too, I’ll try it for a little bit, try a saison or a funky beer too ;)
Thanks!
Léo
Great job guys very cool
Thanks! - John
Have you guys ever brewed a beer without hops? Would you ever consider it? Maybe coriander, spruce, hyssop or some other spice/bitter fruit? The Egyptians did it...why not try it...? Love the channel. You guys do a great job. Cheers
I think we've done at least one, maybe two gruits in the past. Cheers! -Mike
Interesting vid.
Thank you!
Honestly I don't much fancy this result, but as a result of this it does make me wonder in this age of no hops until the last 20 minutes (or less), whether a short boil is all that is required. I feel a small batch coming on. Great work :)
Honestly, we weren't huge fans of the result either. And the stability of this beer is yet to be seen. Coming soon. Cheers -Mike
I had a “raw beer” (IPA) at an Indianapolis brewery a couple months ago- it was OK and made me curious to try. Still curious but not pulling the trigger yet. Thanks for the experiment. Cheers.
Thanks Mark - If I were to brew a raw ale again, I'd do it differently. We're getting some good tips in the comments on this video. - John
Nice experiment! I wonder what would happen if you whirlpooled the raw ale instead of dry hopping before pitching the yeast. The grassy flavor could be from the extended dry hop time.
Could be - I am thinking if I brew a raw ale again, I'll heat the wort up to 180F and at that stage, I can add hops as a whirlpool addition. - John
Made a raw beer (but ramped up to 175F at mash out) with 100% lupomax hops and Verdant yeast. Very happy with the result.
Nice - that does sound tasty! - John
I have done a few raw ales. I did hit 180F though, which does kill everything. They're always "different" and good but not my favorite if I had to pick. If that makes sense.
I am picking up what you are putting down. Maybe I will try to raise the temperature of my wort to 180F next time. - John
Nice experiemnt guys! What if you boil just water and hops to smoothen the hops. Then pouring that over the mash? You'd maintain the raw beer, but bring out the best from the hops.
Interesting - could be worth a try. - John
I've made a bunch of raw ales, for some reason us-05 doesn't do them justice. A fruity or funky yeast with some complexity makes up for lack of hop flavor. For hoppier raws, 1-2 oz of mash hops helps a lot (Magnum is great). Doing a 180°f hop stand is also allowed in my book. Cheers for the experiment tho!
Thank you for the comment and the tips. Based on the comments, I would do it differently next time. - John
Interesting indeed! Curious what the gravity finished at between the two?
Hi Jon - interestingly enough, they finished around the same place: 1.012 - John
The ol’ mash hop. One of Janish many levers to trigger mike! He didn’t bite tonight though.
Nope - he restrained himself - Ha. - John
I also had to try a raw ale just to see what it tastes like since I couldn't find one to buy. Wish I did a 1 gallon and not a 5. It was back before I started kegging and I still have a couple of bottles. I try one every few months and they do improve marginally with age, but not much. I'm with John, not going to continue that line of inquiry.
Glad we weren't the only ones. Sometimes I think novelty excites people into enjoyment more than what their palates are giving them. Cheers! -Mike
I tried a raw ale and got destroyed by DMS, but I was using mostly Pilsner malt. If anyone is gonna try this I’d recommend going with a different malt.
Thanks for the tip. I used pale malt - I am guessing I still got some DMS in there based on the flavor. - John
@@BrewDudes No problem. Scott Janish has an excellent write up about it as well: scottjanish.com/how-to-prevent-dms-in-beer/
Ha, all of life is a retread!
Nothing new under the sun.
The "sprouty" flavour will be DMS from the malt.
Well, if that's it, then boiling wort is for me! - John
I’m not sure dms is created at temps under 180 degrees at least to extent of being able to taste it.