Steve's idea for brewing a stout using this method is very interesting. That velvety mouthfeel would really lend itself to a stout. It might drink like a nito stout with slightly lower carbonation.
A raw ale was the second beer I brewed on my system after I upgraded beyond 1 gallon stovetop batches. Love that raw flavor. I'm due for brewing another one.
I have been brewing my beers like this for about 4 years. I low boil my hops for about 40-45 min. On the stove I steep about 2 ibs. of grains then add about 1lb. DME and 2lbs. of Organing Cane Sugar or Coconut Sugar and at times Organic Brown Sugar. At times I'll add fruit extracts etc.,I like Real brand. I steep all of this for about 45-60 min between 145-160 F. I add the hops with cold water into my bucket then add wort and more cold water as needed. Most of the time I use a Kveik or Saison. I have had many great beer and never had a problem.
Funny that you said use this method for a stout. The first beer i brewed was a stout raw ale method after seeing city steading brew video on UA-cam. It tured out very good and all my friends loved it. Got me hooked on brewing and after watching this need to try it again.
I have brewed quite a few raw ales, but not hoppy ones. My favourite one so far was a stout with cinnamon, peppercorns, and cloves, filtered through fresh banana leaves. I breeed it for my mother-in-law, and she prided herself in inviting people to drink it and tell them that her son-in-law brewed it(illegally).
Enjoyed your raw ale video boys and keen to have a crack at one in my 35L Brewzilla. Might try fermenting in the Brewzilla as well for a temp controlled ‘one pot - cradle to grave’ solution. Can you tell me how the boiled hop trub went in the mash? Did it stay within the mash grain bed whilst recirculating. Cheers.
You can do a shorter mash if you want. It worked for me because I used that time to boil the hop tea without having to rush around. I chilled in the bucket because I didn't want to disturb the grain bed, attempting to use it for filtration of the wort.
Did you have the chiller in any sanitizer before putting it in the bucket to cool down to 90F? Usually we're told to put our chiller in the boil for the last fifteen minutes to sanitize it. It also sounds like this could be a great beer style for blending to dial in your perfect beer!
Steve's idea for brewing a stout using this method is very interesting. That velvety mouthfeel would really lend itself to a stout. It might drink like a nito stout with slightly lower carbonation.
A raw ale was the second beer I brewed on my system after I upgraded beyond 1 gallon stovetop batches. Love that raw flavor. I'm due for brewing another one.
I have been brewing my beers like this for about 4 years. I low boil my hops for about 40-45 min. On the stove I steep about 2 ibs. of grains then add about 1lb. DME and 2lbs. of Organing Cane Sugar or Coconut Sugar and at times Organic Brown Sugar. At times I'll add fruit extracts etc.,I like Real brand. I steep all of this for about 45-60 min between 145-160 F. I add the hops with cold water into my bucket then add wort and more cold water as needed. Most of the time I use a Kveik or Saison. I have had many great beer and never had a problem.
Cool!
I know this is a family show but the combination of ingredients and beer style I had a silly name come to mind… Cascading Raw Weiner 😂
Funny that you said use this method for a stout. The first beer i brewed was a stout raw ale method after seeing city steading brew video on UA-cam. It tured out very good and all my friends loved it. Got me hooked on brewing and after watching this need to try it again.
Interesting information, now that I am in the NE (LOTS of evergreens) there are plans to do a sahti kinda thing and this helps with that plan.
I've been brewing my neipas like this for a couple of years, the only twist is I pressure cook the hops for 4x the bittering.
I love that idea. How long under pressure?
@@basicbrewing 15 minutes and full cool down. I've been using ctz for the bittering shot and using unmodified rye in the bill
@@armonroe2002 Thanks!
@@basicbrewing I run an 8 quart instapot with 4 quarts of wort. There's a thread and charts online.
I have brewed quite a few raw ales, but not hoppy ones. My favourite one so far was a stout with cinnamon, peppercorns, and cloves, filtered through fresh banana leaves. I breeed it for my mother-in-law, and she prided herself in inviting people to drink it and tell them that her son-in-law brewed it(illegally).
Sounds fun!
Enjoyed your raw ale video boys and keen to have a crack at one in my 35L Brewzilla. Might try fermenting in the Brewzilla as well for a temp controlled ‘one pot - cradle to grave’ solution. Can you tell me how the boiled hop trub went in the mash? Did it stay within the mash grain bed whilst recirculating. Cheers.
I didn’t notice any hop debris making it into the wort. I’m assuming since I poured it on top of the mash, it got filtered.
1) Is there a reason/need for a 2 hr mash rest? 2) Why did you chill in the bucket vs. in the AIO?
You can do a shorter mash if you want. It worked for me because I used that time to boil the hop tea without having to rush around. I chilled in the bucket because I didn't want to disturb the grain bed, attempting to use it for filtration of the wort.
Did you have the chiller in any sanitizer before putting it in the bucket to cool down to 90F? Usually we're told to put our chiller in the boil for the last fifteen minutes to sanitize it. It also sounds like this could be a great beer style for blending to dial in your perfect beer!
Yes, I did sanitize the chiller. Good point that I left out.
This is very intriguing. I must try. James, did you treat your water in any way?
Not for this batch. Filtered tap water to remove chlorine.
@@basicbrewing awesome. Even easier. Thanks.
I love how you guys are willing to try new things. It would be cool if beers like this made it out into the marketplace.