Raw Farmhouse Ale (No boil)

Small test batch.

Raw ale technique produces very noticeable differences in the final beer such as bolder and fresher malt aroma and taste (due to volatile flavour compounds not being boiled off) and less caramalisation of the wort during the boil. Suitable for farmhouse style beers where;
1- showcasing malt and yeast characteristics can be important
2- low bitterness required (bu/gu ~ 0.49)
3- protein haze and cloudiness is acceptable

1- Can choose special base malts such as Chevalier Heritage or Floor 19 Marris Otter because nuanced flavours of these are better retained. Rye and wheat can add some more complexity on top or add to a rustic farmhouse flavour.
Saison or Kveik yeasts can produce varied and flavour-full esters for a farmhouse beers when hops are not the star of the show these shine through and may play around will the extra proteins and malt flavour compounds producing even more complexity for a simple beer.

2- Two methods of hop isomerisation to propose here-
Mash hopping (quantities show in recipe)
or
Sparge Hopping; Boiling hops for 20 mins in sparge water (sg1.000)
and allowing to cool to 75 degrees for mash out sparge.
Go for semi high AA% hops that have aromas that pair with malt and yeast style as some of the hop aroma will be retained in a mash/FWH method.
Will experiment with both methods individually and combined.
(could also 'cheat' with just adding isomerised hop extract from a bottle)

3- Protien haze is sort of unavoidable in and raw ale (some recipes have shown clearity) due to there being no hot or cold breaks that occur in the boil. This is acceptable in a rustic farmhouse style as historical clarity was not really a goal of farmhouse brewers. The retained protein will also contribute another dimension of body and flavour for the beer. Also many will agree the thick haze of a Hefewiesen or NEIPA can look delicious.

Extra POIs;

• DSM is not an issue so long as wort never reaches a temp of 80*C
  
• Mash temp is really down to preference (light/full body), I chose high for something fuller and richer and to optimise hop isomerisation though i have no idea yet what difference a few degrees make.