Raw Ale vs Boiled Ale | Omegas Jovaru Lithuanian Farmhouse Ale Yeast | No Chilled | What's Different

Having brewed pretty much the same brew both Boiled and Raw fermented out with the same starting gravity and finishing gravity...

What's the difference? Let's find out!

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~Base Recipe~
Reverse Osmosis Water
Water Salts (Yellow Dry Profile in BeerSmith)
70.1% Belgian Pilsner
19.7% Rye Malt
10.3% Torrified Wheat
East Kent Golding Hops--60 min addition (17.4 IBUs)
Whirlfloc tablet at 15 minutes
Yeast nutrient at 10 minutes
Saaz Hops--5 min addition (2.6 IBUs)
No-chilled
Fermented at room temp

~ Raw Ale - Farmhouse Ale ~
Belgium Pilsner Malt - 70.1%
Rye Malt - 19.7%
Torrified Wheat 10.3%

Mash at 152°F (66.66c) for 75 mins
*Do not boil wort!

Hop Tea:
Boil two quarts of water
Add 17.4 IBUs of East Kent Golding for 60 mins boil
Add 2.6 IBUs of Saaz for last 5 mins of boil

Add hop tea to mash for last five mins of mash
Pull grains, and heat wort to 165°F (73.88c) for 15 mins to pasteurize

No-chill (cool off naturally) to room temperature, pitch yeast, ferment until completed!

Yeast: Omega Lithuanian Farmhouse Ale - Jovaru - OLY033

Farmhouse Yeast Taste Test 1:
   • Farmhouse Taste Test | Comparing 3 Ho...  

Farmhouse Yeast Taste Test 2:
   • Farmhouse Yeast Head to Head Comparis...  

Saison Yeast:
   • Saison Grain to Glass with Two Differ...  

Saison Yeast Collab:
   • Saison Collaboration Taste Test | @ja...  

Raw Ale 1:
   • Raw Ale (No Boil) | Farmhouse with Vo...  

Raw Ale 2.0:
   • Raw Ale 2.0 | Winning Combination | V...  

Raw Ale 3.0:
   • WTF is Raw Ale | Raw Ale v3.0 | Exper...  

Jaggers Brewing Co Podcast:
   • Beyond the Mash Tun  

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