I Don't Care - Raw Ale | Omega Jovaru Lithuanian Farmhouse Ale Yeast | No Chill & No Boil Homebrew

malted barley

🥗Healthier: quinoa

💰Cheaper: corn

Quinoa adds protein while corn is more cost-effective.

hops

🥗Healthier: citrus peels

💰Cheaper: dried herbs

Citrus peels provide aroma without bitterness.

yeast

🥗Healthier: sourdough starter

💰Cheaper: bread yeast

Sourdough adds complexity, while bread yeast is widely available.

sugar

🥗Healthier: honey

💰Cheaper: molasses

Honey offers natural sweetness, while molasses is inexpensive.

Use straight RO water for the brewing process.

Combine 70.1% pilsner Belgian two row malt, 19.7% rye malt, and 10.3% horrified wheat in a brew bag and mash.

Prepare a hop tea by boiling 1 ounce Eastern Goldings hops for 60 minutes and adding 1 ounce Saaz hops in the last 5 minutes.

Add yeast nutrients to the hop tea at 10 minutes before the end of boiling.

Pasteurize the mixture by bringing it to about 165°F for 15 minutes.

Cool the mixture and transfer it to a fermentation vessel.

Add Lithuanian Farmhouse yeast to the cooled mixture and stir gently.

Cover the vessel with a cloth and let it ferment at room temperature for several days.

Check the fermentation process daily, stirring as needed until bubbles form.

Once fermentation slows, transfer the ale to a clean container, leaving sediment behind.

Seal the container and let it carbonate for a few more days.

Chill the ale before serving, ideally in a cool cellar or fridge.

Pour into a glass, leaving sediment at the bottom of the container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens