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The Raw Deal With Raw Ales Q I read the Raw Ale article by Lars Garshol in the May-June 2018 of BYO and have been employing this technique ever since. I do a standard mash and make a separate hop tea that I add to the sparge water. One key during the mashing and sparging process is To Ensure that neither mash nor wort temperature exceeds 76 °C (168 °F). This is to prevent the formation of dimethyl sulfide (DMS). I mash out into a sterilized container, chill the wort, and put into a fermenter. There are no issues with final clarity when Irish moss is added to the hop tea and gelatin finings are added one or two days before kegging. However, I have noticed some unusual results with the raw ale. Yeast attenuation is extreme (99% apparent). Using standard SafAle US-05 the final gravity (FG) is usually well below 1.003 and most times is between 1.001 and 1.000 with an original gravity (OG) of around 1.040. A good friend of mine brewed a stout raw ale and it finished at 1.003. His stout normally finishes at 1.015. Any thoughts about this topic would be appreciated.
A This question makes me want to try brewing raw ales because the method certainly saves time and really addresses one of those nagging questions to young brewers who don't think outside of the modern box; how did brewers boil wort before metal working was common? And, of course, the answer is that early brews were not boiled! Try telling that to a youngster who has been piped into Google via their handheld device since they were old enough to crawl. OK, right, you are wondering about the crazy high attenuation you are achieving with raw ales.
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