Don't know...I'll ask. Or check the Glen Ridge Homebrewers FB page.
Since Evil_Morty does not do FB I looked it up.
A few people were interested my RAW process last night at our meeting, so I have outlined it along with the recipe below
The Grains:
7lbs Crisp Pale Ale Malt
2lbs White Wheat
1lb Vienna
4oz Honey Malt
THE PROCESS:
Mashed in at 150degrees.
Mashed for 40 minutes at 150.
Then fly sparged at 168
* I did reduce the sparge water by 1/2 gallon from the original "boil" recipe since there was going to be no evaporation during the non-boil.
Once I collected all wort I brought the wort temp to 174 for pasteurization and whirlpooling of the hops .
I also attached the chiller and started recirculating to insure a sanitized chiller.
I crushed a whirlflock and added it at this stage.
I then added 4 ounces (2each) of Galaxy and Citra for a 20 minute long addition. The BeerSmith calculated ibu was 50 (after tasting I would say more like 35 IBU on a 1.063 beer.)
After the 20 minute hop stand I chilled and pitched as normal.
My brew day timing from mashing in to pitching the yeast was ~2 hours. Fermented S-05 at 64 for 3 days bumped up to 70 for 2 days and back to 64 for the duration of fermentation.
DRY HOP:
originally I dry hopped with 3 ounces of Motueka for 3 days but had zero aroma so I transferred it to a new cornie (since it was halfway carbed at this point) and added 3 ounces of Mosiac into the keg in a stainless hop basket. Mosiac saved the day!
NOTES:
A couple of things that I have noticed with this process that should be mentioned...
- Certainly a cloudy result very New England Style
- Mashing at 150 gives me the desired dryness I love but the no boil process leaves proteins behind and gives me a wonderfully full body and mouthfeel.
more along the lines of a beer mashed at 158-160
- Determining final volumes does require some math or at least careful sparging as not to over dilute the wort.
- Determining bitterness is a trial and error process... I personally shoot for flavor and figure I could always add Isomerized Hop Extract at kegging for bitterness.
- I would imagine finings would solve the haze but personally I could care less
ETA: Mine will yield a different result since I plan to add the hops and just let the wort come down in temp naturally. I was also not planning to add whirfloc.
Edited by drez77, 31 March 2017 - 08:47 AM.