I’ve never made a no boil beer before so this is a bit of an experiment. I’m hoping it comes out like a lemon tart saison with a full body and creaminess from the Sabro hops.
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Milk the Funk page on Raw Ale: http://www.milkthefunk.com/wiki/Raw_Ale
The story I read about the guy running a raw brewery (I really liked this article, it’s a great read): https://byo.com/article/raw-ale/
Brewfather recipe link: https://share.brewfather.app/MJEeYfYsiZ0XqC
Beer Smith recipe link: https://beersmithrecipes.com/viewrecipe/3198282/lemon-raw-ale
No Boil Lemon Saison
6.3% (Actual 6.7%) / 14.8 °P
Recipe by
Flora Brewing
All Grain
Batch Volume: 5.5 gal
Total Water: 7 gal
Vitals
Original Gravity: 1.060 (actual 1.059)
Final Gravity: 1.012 (actual 1.008)
IBU (Tinseth): 33
Color: 4.9 SRM
Mash
Temperature — 150 °F — 60 min
Malts (12 lb 8 oz)
12 lb (96%) — Rahr Pilsner Malt — Grain — 1.7 SRM
8 oz (4%) — Cargill (Gambrinus) Honey Malt — Grain — 25 SRM
Hops (3 oz
3 oz (33 IBU) — Sabro lupo max 19.5% — Aroma — 30 min hopstand at 180 °F
Miscs
1 g — Calcium Chloride (CaCl2) — Mash
1 g — Gypsum (CaSO4) — Mash
28 g — Lemon Peel — Boil — 5 min
500 ml — Lemon juice — Boil — 5 min
Yeast
1 pkg — White Labs WLP590 French Saison Ale
Fermentation
Primary — 65 °F — 14 days
Water Profile
Ca+2 63
Mg+2 10
Na+ 40
Cl- 56
SO4-2 45
HCO3- 151
