I have been playing around with this style of beer for a while now and thought i would share the recipe and method i have been using. It literally is grain to glass in a week. 25l RO water with 0.19g per litre of calcium chloride OG 1045 FG 1010 IBU 13 mash at 65c then mashout at 75c once you have full conversion 2.5 kg uk wheat malt 2 kg of maris otter (or pilsner) 150g acid malt Wyeast 3068 Ferment at 22/23c 12g of magnum boiled in 1 liter of water for 20m strained and added to the fv. As the title says this beer is not boiled but it is important to make sure its pasteurised. To do this i collect all the wort after mashing and sparging and hold it at 75c for 20 minutes. I also recirculate during this time to prevent and hot or cold spots in the wort. The mash and sparge volumes are really up to you. For a 25l batch i use 31l in total. Thats about 5l lost to grain and 1l of dead space in the boiler. I used to do a fairly small sparge but recently been doing a full volume mash and i seem to get about the same figures. I think it takes a bit longer to fully convert but i always do a long mash. I would recommend checking the gravity as the mash progresses with a refractometer to make sure you hit your figures. You can always add a little more grain if necessary. Fermentation normally takes 3 or 4 days to complete and on the 6th day i keg it and force carb. There is no need to crash the beer. If i get any yeast come out in the first few pours i don't worry as it tastes great. Last batch i siphoned of 4l onto 500g of raspberries and let that ferment out and bottled. I now have a batch sitting on 3kg of mango made the same way. For calculating bitterness i use this calc. Boil size would be say a liter. Batch size 25l and OG must be set to 1 as you are boiling water. Head retention and lacing on these beers is amazing. Flavour wise i dont pick up any cloves just banana from the yeast and the malt. I will post a photo later. Edit; I have added some acid malt to the recipe as its helpful to get the correct mash ph if using RO water. Obviously if you not it will be dependent on your waters ph so may not be needed.