hi,
anyone tell me how to minimash low alc beer about 2.5% please
huntsy
low alcohol
1. Do not just cut your grain bill in half. Use close to the same amount of specialty malts. These will leave behind some dextrins & residual sugars (Cut your base malt).
2. Mash thick & at a high temperature - 69-70c.
3. Use a low attenuating yeast.
If you give us some more details on your setup we may be able to give you some more tips.
2. Mash thick & at a high temperature - 69-70c.
3. Use a low attenuating yeast.
If you give us some more details on your setup we may be able to give you some more tips.
Last edited by chris. on Thursday Oct 11, 2007 10:07 pm, edited 1 time in total.
I've got an all extract light beer recipe that you might like. It's all extract, of my own devising and based lightly on Carona. I've made it a couple of times, and while it's not really my thing (I'm an ale man), my girlfriend and parents love it.
* 1.1 kg light dried malt extract
* 150g maltodextrin
* 250 g Crystal Malt, cracked, steeped
* 10g Golden Cluster hop pellets @ 45 minutes
* 15g Hersbrucker hop pellets plus 10g cracked corriander seeds @ 15 minutes
* 15g Hersbrucker hop pellets plus 10g cracked corriander seeds @ flameout
* Saflager S-23 yeast
To 10L water, add the crystal, keep at 70-80°C for 15 minutes, strain, squeeze. Bring to light boil, add malt and maltodextrin, then the hops and corriander as directed. Add to fermenter, top up to 23L, ferment @ 10-14c, rack and cold condition.
Target alcohol/vol: 2.5%
Target IBU: 10
* 1.1 kg light dried malt extract
* 150g maltodextrin
* 250 g Crystal Malt, cracked, steeped
* 10g Golden Cluster hop pellets @ 45 minutes
* 15g Hersbrucker hop pellets plus 10g cracked corriander seeds @ 15 minutes
* 15g Hersbrucker hop pellets plus 10g cracked corriander seeds @ flameout
* Saflager S-23 yeast
To 10L water, add the crystal, keep at 70-80°C for 15 minutes, strain, squeeze. Bring to light boil, add malt and maltodextrin, then the hops and corriander as directed. Add to fermenter, top up to 23L, ferment @ 10-14c, rack and cold condition.
Target alcohol/vol: 2.5%
Target IBU: 10
w00t!
Maybe if your talking Aussie megaswill.Wassa wrote: LOw alcohol = No flavour, No Body.
It's entirely possible to make a low alcohol beer with body & flavour.
Check out Gage Road Pils & LC Rogers for starters
Last edited by chris. on Thursday Oct 11, 2007 10:21 pm, edited 1 time in total.
And a lot of english ales to boot. Full bodied and as low as 3% abv. Mmmm, malty goodness......chris. wrote:Maybe if your talking Aussie megaswill.Wassa wrote: LOw alcohol = No flavour, No Body.
It's entirely possible to make a low alcohol beer with body & flavour.
Check out Gage Road Pils & LC Rogers for starters
Got a 6-pack of that from my little brother for xmas with another fermenter. His reasoning - 'no matter how bad your brews turn out it can never be this bad'.rwh wrote: Just don't talk about Coopers Birell.
Couldnt fault his logic.
Put it in the fridge hoping that my partners light beer drinking old man would drink them. Even he wont touch them.
low alcohol
hi keg exact reason I want to do low alcohol,
my liver is doing backflips.
have been doing kits and not adding any dex or sugar,
comes back about 2.5%,
asyou said lacks flavour taste.
would like to learn how to do mash to try and get flavour.
huntsy
my liver is doing backflips.
have been doing kits and not adding any dex or sugar,
comes back about 2.5%,
asyou said lacks flavour taste.
would like to learn how to do mash to try and get flavour.
huntsy
mmm indeed. I brewed an Ordinary Bitter awhile back that was around 3%. Still one of the tastiest beers I've made.drsmurto wrote: And a lot of english ales to boot. Full bodied and as low as 3% abv. Mmmm, malty goodness......
I reckon you might be able to get away with extract & specialty grains. I'll get back to you on that.Anyone got a recipe? I'm guessing you need to go AG and mash high to get that kind of result.
Last edited by chris. on Thursday Oct 11, 2007 10:21 pm, edited 1 time in total.
Ok this would be what I'd start with.
Extract + Specialty Grain
Batch Size: 22.00 L
Boil Size: 8.00 L
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
1 kg Light Dry Extract (15.8 EBC) Dry Extract 46.9 % - Added at end of boil.
500 gm Light Dry Extract (15.8 EBC) Dry Extract 23.5 % - Added at start of boil.
350 gm Caramalt (Joe White) (40.0 EBC) Grain 16.4 %
250 gm Crystal (Joe White) (140.0 EBC) Grain 11.7 %
30 gm Chocolate Malt (Joe White) (600.0 EBC) Grain 1.4 %
35 gm Goldings, East Kent [5.00%] (60 min) Hops 20.2 IBU
20 gm Goldings, East Kent [5.00%] (10 min) Hops 4.2 IBU
Est Original Gravity: 1.031 SG
Est Final Gravity: 1.008
Estimated Alcohol by Vol: 2.9 %
Bitterness: 24.4 IBU
Est Color: 20.9 EBC
Steep the Crystal grains in grain bag in 8-10L of warm water for 30 or so minutes. Remove grain bag, add 500g DME & bring to the boil. Add 60min hops & boil gently for 50mins. Add remaining Kg of DME + 10min hop addition & boil for 10 minutes. Crash cool in ice bath & strain into fermentor. Top up to 22L & pitch yeast.
My preference for yeast would be Whitelabs English Ale but Safale S-04 would be OK.
If your after something more along the lines of an APA just substitute Cascade for the Golding & US-56 for the S-04.
Extract + Specialty Grain
Batch Size: 22.00 L
Boil Size: 8.00 L
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
1 kg Light Dry Extract (15.8 EBC) Dry Extract 46.9 % - Added at end of boil.
500 gm Light Dry Extract (15.8 EBC) Dry Extract 23.5 % - Added at start of boil.
350 gm Caramalt (Joe White) (40.0 EBC) Grain 16.4 %
250 gm Crystal (Joe White) (140.0 EBC) Grain 11.7 %
30 gm Chocolate Malt (Joe White) (600.0 EBC) Grain 1.4 %
35 gm Goldings, East Kent [5.00%] (60 min) Hops 20.2 IBU
20 gm Goldings, East Kent [5.00%] (10 min) Hops 4.2 IBU
Est Original Gravity: 1.031 SG
Est Final Gravity: 1.008
Estimated Alcohol by Vol: 2.9 %
Bitterness: 24.4 IBU
Est Color: 20.9 EBC
Steep the Crystal grains in grain bag in 8-10L of warm water for 30 or so minutes. Remove grain bag, add 500g DME & bring to the boil. Add 60min hops & boil gently for 50mins. Add remaining Kg of DME + 10min hop addition & boil for 10 minutes. Crash cool in ice bath & strain into fermentor. Top up to 22L & pitch yeast.
My preference for yeast would be Whitelabs English Ale but Safale S-04 would be OK.
If your after something more along the lines of an APA just substitute Cascade for the Golding & US-56 for the S-04.
Last edited by chris. on Thursday Oct 11, 2007 10:20 pm, edited 1 time in total.
Found this on AHB - 3.24% english bitter. I bet its tasty!
Link
Its all grain - to convert to extract, from what i understand, 1kg of grain = 0.6kg LDME (opens up arguments for efficiency.....) so 2.8 kg of gran = 1.68kg LDME. I guess you would steep/mash the vienna/crystal and amber malt and do hopping as per schedule.....
Am sure one of our helpful AGers could correct my mistakes....
Cheers
DrSmurto
Link
Its all grain - to convert to extract, from what i understand, 1kg of grain = 0.6kg LDME (opens up arguments for efficiency.....) so 2.8 kg of gran = 1.68kg LDME. I guess you would steep/mash the vienna/crystal and amber malt and do hopping as per schedule.....
Am sure one of our helpful AGers could correct my mistakes....
Cheers
DrSmurto