This one is really out of the norm for us as we taste a Raw Ale SMaSH style beer.
John took the same recipe for the Mistral Hop SMaSH beer and made it as a raw ale. What does that mean? After the mash, he ran the wort out not into the boil kettle but right into the fermentor. He let the wort come down to fermentation temperatures and the pitched the yeast.
Amazingly to me, this beer has no real off flavors that you would take as a contamination. There was no phenol or medicinal flavors at all. There was a significant amount of cut grass and a hay like aroma and flavor to it. The beer was not acidic at this point either; which would have been another sign of contamination.
Interestingly, when we compared it side by side with the normal SMaSH predecessor the fruit character was completely missing. This was very strange to think that even though the hops were spared from the heat none of the fruity oils we got from the conventional beer were present in the raw ale version. I suspect that maybe all the extra protein from the no boil process may have bound up some of those oils and settled out post ferment. Just a guess.
Tell us about your raw ale experiences in the comments.
CHEERS!
You can see how this raw ale tasted after it aged a bit here: • Tasting Off Flavored B...
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