Why is raw ale good? In addition to the time and energy savings mentioned above, there are other benefits of not boiling. Because we don't boil it, there is much more protein and dry matter left in our beer. This makes the beer much creamier and fuller bodied without increasing the final density or residual sugar content. This can be a huge help with hazy or New England IPAs.
Also, leaving the boil off will leave intact more of the vitamins, minerals, and nutrients that went into the beer from the malted grain. This will make our yeast healthier and happier, which will speed fermentation and reduce conditioning time.
Generally speaking, you'll have a drinkable beer sooner if you don't boil your wort. And of course there's the fact that because we don't boil, protein coagulation will be negligible, so our beer will look a lot cloudier and creamier.
If you want to know more about boiling and brewing in general, we recommend this article. CLICK
By default, our recipe packs do not contain any water treatment agents unless specifically stated in the description. If you need water treatment, you can buy it at a discount HERE.
Malt:
3kg VIking Pilsner malt
2kg Viking Wheat malt
500g Viking Oat malt
250g Wheat flakes
Hops (+ boiling time):
50g Colombus - hopstand 75°C - 25 min
50g Huell Melon - hopstand 75°C - 25 min
10g Colombus - dry hops - 2. day
10g Huell Melon - dry hops - 2.day
90g Colombus - dry hops - 2 days
90g Huell Melon - dry hops - 2 days
Yeast:
1pc Verdant IPA yeast
1pc Aromazyme
The full recipe can be found HERE.
You can make 21 litres of beer from the recipe pack.
