Suggested yeast for a raw ale (other than kveik)

[javierceras]

Hi,
I was planning to give a raw ale an oportunity (the third, actually...), but I have some doubts for the yeast to use.
Most recipes I have found use kveik (voss, lutra, etc.) and I have voss, but temps are quite low where I ferment so I am thinking about using US-05.
It will be a pretty simple no-boil ale, 95% pale malt, 5% melanoidin and then hop tea.
Am I missing something?
Any ideas will be appreciated!

thanks!

 

[hotbeer]

Use what ever you use in your other ales that you are familiar with and can easily obtain.

I don't think yeast care whether it's raw ale or not since they won't know whether it's been boiled or not. All they'll know is whether it's at the temperature they prefer to ferment in.

Googling to see if there were any particulars to raw ale that I wasn't aware of, I ran across this....

https://byo.com/article/raw-ale/
But their recipe also was with kveik. Though I don't see where it matters unless you feel it has to be brewed with strictly traditional ingredients. Sort of like some discussions of what is and isn't a Belgian beer or a London Stout.

 

[rtstrider]

I wonder how Conan might pair with that? Maybe Conan or Verdant IPA?

 

[Wrendelar]

Have a look at NovaLager might get some decent results. It likes lower temps

 

[javierceras]

Thanks guys

 

[DuncB]

Viking brews mentions Finnish bread yeast by suomen hiiva for sahti making.
Flavour profile would be all wrong for your beer though.