deadwolfbones
Well-Known Member
Hey all, working on this recipe and wondered if anyone who's done a raw ale before (especially with this or similar yeast) has suggestions/comments:
I brew BIAB, so my process would be:
1. Mash for ~120 minutes at ???F. (I was thinking lower, like 150F for attenuation's sake, but I read in several places that true Lithuanian farmhouse is actually mashed quite high.) First hop charge and juniper berries go in the mash.
2. Remove/squeeze bag, raise to 180F to pasteurize.
3. Cut heat, add second hop charge and whirlpool for a while.
4. Either chill to 90F, or do no chill with the lid on my Robobrew until it gets there.
5. Pitch Jovaru, let it ride at ambient temps in my garage.
Any comments/suggestions welcome.
EDIT: Juniper should be 120min, too.
I brew BIAB, so my process would be:
1. Mash for ~120 minutes at ???F. (I was thinking lower, like 150F for attenuation's sake, but I read in several places that true Lithuanian farmhouse is actually mashed quite high.) First hop charge and juniper berries go in the mash.
2. Remove/squeeze bag, raise to 180F to pasteurize.
3. Cut heat, add second hop charge and whirlpool for a while.
4. Either chill to 90F, or do no chill with the lid on my Robobrew until it gets there.
5. Pitch Jovaru, let it ride at ambient temps in my garage.
Any comments/suggestions welcome.
EDIT: Juniper should be 120min, too.
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