Skip the Boil, Nail the Flavor - Brewing A "Raw" All Grain NEIPA On The Brewzilla

[@gustag]

I did a recipe from David Heath of a Mango and Pineapple Raw IPA. It was excellent, also done with Kveik, but it was the Lallemand Voss.

[@graintoglass]

Thanks for sharing, cheers!

[@rloeppky100]

Cool brew guys. I'm going to have to give this a go. Thanks

[@graintoglass]

Cheers!

[@giulianopizzo2860]

This video proved I am not insane. I too have yet to have a completely clean profile from kveik. Theres always some farm house influence in the final profile. Regardless of how much yeast nutrient I use. Thanks for honestly saying that in the final product using lutra.

[@graintoglass]

I've tried many strains and temperatures but have always found that kviek yeast imparts a distinct flavor/aroma in the finish. Cheers

[@BeetsByHometownBrew]

@@graintoglass I just did a blonde with Lal's Voss. Jacketed the ferm @95 degrees. Ferm was violent. Nose is neutral. Finish is pretty neutral up front, but develops a low key hint of lemon zest, and a back ground hint of that farm house funk. It' a crushable ale, dried out nice, but I agree I've never done a Kveik that was perfectly clean, either. Split the same batch of wort and inoculated the other bucket with Lal's Diamond Lager, and it DID finish clean & clear. So there ya go. Distinctly different hop profile, too.

[@heindaddel7074]

I just did a Raw Hazy, I mash hopped my bittering addition (three times the normal amount) and it turned out great!

[@graintoglass]

Awesome, what was your method after the mash? What temperature did you raise the wort to? Cheers

[@heindaddel7074]

​@graintoglass I mashed out for 10 minutes at 80°C to pasteurize, that's also when I added my aroma hops. I then sparged, let it sit outside in the cold for a couple of hours and then pressure fermented at 2bar. Dry hop after three days for three days. Sparging with cold water further decreases chilling time. You might get a little less sugar out though.

[@RichardDePas]

Awesome video. Will be interested in seeing a less hoppy beer like a Blue Moon clone or a Kolsch done this way.

[@graintoglass]

I do plan on trying out more beer styles using the no boil method. I'm thinking a cream ale or blonde and something dark like a porter or brown ale and something like a witbier or belgian ale. Cheers

[@ingolfurarnar697]

We sell log books that I don't use 😂 That would be me too 😬 I should write more down but I'm just always so God damn sure I will remember but that doesn't always work out 😝

[@graintoglass]

🤣🤣🤣

[@luizfilipe]

I heard "Isso é bom" in the end? It seems so. In regards the beer, that's a great test!

[@graintoglass]

I believe Brad said "C'est bon" in French at the end. Cheers

[@luizfilipe]

@@graintoglass it really appeared like portuguese, actually, means the same. Thanks for the reply! :)

[@mikegiasson6538]

Good choice of music!

[@graintoglass]

Our producer says Thank you! Cheers!

[@garrymcgaw4745]

Hahaha, We don't talk that muck..... Where you been B-Rad... MIA?. Cheers from Aussie 🦘👍.

[@graintoglass]

I'm around. Gotta let Paul have a turn lol. He's actually better at this than I am.

[@Nefariousrouge]

What temperature did you ferment the Verdant at? I just started a brew with Verdant for the first time. I usually use Lutra.

[@graintoglass]

I usually ferment Verdant around 18-20C. Cheers

[@adamhofer6638]

Spare the hate speech ..😂 but...... it would be sweet to be able to brew a NA NEIPA. A good N/A beer. Any style. That turns out drinkable. Cheers

[@graintoglass]

Real hard to do with what homebrewers have access to. Best ways I've seen so far is very cold mashing or very high mashing but both methods seem to produce a beer that's pretty watery. There's also high risk of foodborne pathogen growth because there's little alcohol in the beer and the ph is high. It is something I want to test out at some point though. Cheers