Jovaru Alus - Raw Ale (no boil) Beer Recipe | BIAB No Profile Selected | Brewer's Friend
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Jovaru Alus - Raw Ale (no boil)

271 calories 25.4 g 12 oz
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 6 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.9 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 85%
Calories: 271 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Tuesday May 5th 2020
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 0.74 / lb
37 1.8 52.6%
3 lb American - Pale 6-Row3 lb Pale 6-Row 35 1.8 39.5%
0.60 lb American - Caramel / Crystal 120L0.6 lb Caramel / Crystal 120L 33 120 7.9%
7.60 lbs / 2.96
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 13.3 100%
1 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 172 °F 45 min
Decoction -- 185 °F 45 min
Omega Yeast Labs - Voss Kveik OYL-061
1 Each
Attenuation (avg):
Optimum Temp:
68 - 98 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 4.04 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

use Joraru Lithuanian Farmhouse yeast

Ferment with no airlock just foil on top for 2 days at 85f then rest for 5 days and add airlock

honey can also be used for variation

Hops boiled in hop tea, 2 liters boiled for 30m then added after mash

Larus interview: (several years ago)
She starts with a step mash with two steps. First, 75-78C water is mixed with the malts. The mash temperature should be above 65. She says the brewing literature says she should mash at 65, but she's found that if she does that the beer will be too dry. Then she mashes again, at a higher temperature. Then she runs off the wort, and hop tea is added. The wort is cooled, and the yeast is pitched at 29C. She says during fermentation the yeast will bring the temperature up another 2-3 degrees.

Jpellett251 interview: (2019 via redit)
She mashes with boiling water for mash temperature that starts at 78-80°. She adds more boiling water every 30 minutes to maintain temperature and slowly raise to 85°. The mash lasts 4-4.5 hours. It's all barley. She said she's tried other grains (she only specifically mentioned wheat, but I don't know if she tried others), but it spoils faster if it's not all barley - mainly pale with a little crystal that looked around 120L.

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  • Public: Yup, Shared
  • Last Updated: 2020-06-09 18:44 UTC
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