Jovaru Alus - Raw Ale (no boil)

use Joraru Lithuanian Farmhouse yeast

Ferment with no airlock just foil on top for 2 days at 85f then rest for 5 days and add airlock

honey can also be used for variation

Hops boiled in hop tea, 2 liters boiled for 30m then added after mash

Larus interview: (several years ago)
She starts with a step mash with two steps. First, 75-78C water is mixed with the malts. The mash temperature should be above 65. She says the brewing literature says she should mash at 65, but she's found that if she does that the beer will be too dry. Then she mashes again, at a higher temperature. Then she runs off the wort, and hop tea is added. The wort is cooled, and the yeast is pitched at 29C. She says during fermentation the yeast will bring the temperature up another 2-3 degrees.

Jpellett251 interview: (2019 via redit)
She mashes with boiling water for mash temperature that starts at 78-80°. She adds more boiling water every 30 minutes to maintain temperature and slowly raise to 85°. The mash lasts 4-4.5 hours. It's all barley. She said she's tried other grains (she only specifically mentioned wheat, but I don't know if she tried others), but it spoils faster if it's not all barley - mainly pale with a little crystal that looked around 120L.