Briess are suggesting a grain bill for a 4.5 to 5% ABV brew (1.050) will come out at 1 to 1.5% ABV, or about 1/4 strength. But I'm suggesting 1/3 strength is nearer truth. And here we have, what I think is misleading, the suggestion there will be "low residual dextrin content": Note there is no quantifying "low", and I believe by mashing the "conversion" stage at high temperatures (72-75C; perhaps even 76-77C?) you will still achieve "high residual dextrin content", especially if caramel/crystal malts are held back until this "conversion" stage. If I'm wrong in that belief, how else might I be achieving an attenuation of only 60%?Cold Extraction Applications
Low Alcohol Beer
- The wort obtained from cold extracted mashing yields a wort that appears to have a disproportionately large quantity of the proteins that are responsible for good head retention and mouthfeel. Employing a cold extraction method to a standard 1.050 gravity recipe will result in a 1- 1.5% ABV beer with a full mouthfeel and good head retention.
- When formulating low alcohol beer by this method one should consider that there is very little sweetness due to low residual dextrin content, and that it will be necessary to lower the level of hop bittering to achieve balance.
Again, there is no quantifying "unconverted starch", but it might be assumed that carbohydrates (starch and sugars) make up nearly all of "total solids", apart from a bit of protein, which is measured as 25% for cold mashing compared to what they term as "congress" wort ("normal" wort I'll presume).Conversion: Contrary to traditional brewing the conversion process happens after the solid portion has been removed from the liquid.
- The conversion is necessary to reduce unconverted starch to soluble carbohydrates.
- Conversion can be accomplish with cold extracted wort alone or in the presence of additional malts/grains, in which case this secondary mash will need to be lautered.
Looks like I was well behind with this stuff. This article goes into the subject a little more thoroughly: https://learn.kegerator.com/how-to-calculate-perceived-bitterness/Hop rates was still causing me a little trouble (too high) despite carefully applying the "IBU/SG" ratio trick (SG as whole units such that 1.010 = 10, or "GU"; Gravity Units). It occurred to me that this "ratio" is based on an assumed attenuation, probably 75%, and these low-alcohol beers will be a lot less than that (under 30% for my last brew). So I'm going to experiment with "normalising" the SG for this ratio. So that will be (SG-FG)/3*4, only assuming what the SG and FG will be and that attenuation of 75% will be used to "normalise" the SG.
So my last brew had a IBU/SG (BU/GU) ratio of 0.394, which would be "low", but "normalised" it would be: 5.9IBU / (SG12-FG09)/3*4 = 1.475. The math is probably dodgy, but 1.475 would certainly be more bitter than I was expecting.
Dodgy? This ratio figure is only a guide at the best of times. When applied to these low-alcohol formulations the figures start losing their resolution so can start creating some pretty extreme results. So I come along with my "normalising" idea to make these extreme results perhaps a little more useful? But if the ratio was a guide before, it's a guide "plus some" when "normalised" for these recipes. Don't get hung up on these calculations, remember they are only (hopefully) a guide.
Hi @thorners. I'll be kicking off again before March is out (I hope so, 'cos I suspect my current "abstention beer" will run out next time I touch the tap). It will be a "cold extract" brew using pale malt as I'm counting on a 0.5% formulation will not have some of the "notable characteristics" of my former 1.5% cold extract brew. I reckon cold mashed/extracted pale malt should introduce more flavour than Munich malt 'cos I can use 3x the quantity in a cold extract*.Hi Peebee, after years of following this forum I've created an account to hear whether you've progressed any further with your sub-1% brews?
I'm planning my first very low ABV brew tomorrow, half size batch, aiming for 0.5% with rye, munich and vienna. I'll post an update in case anyone's interested.
If you want to make a zero alcohol beer you could use Saccharomyces Ludwigii it will ferment out your wort without making alcohol. Pretty sure that's what Carlton United Brewery use for their non alcohol beer.Hi Peebee, after years of following this forum I've created an account to hear whether you've progressed any further with your sub-1% brews?
I'm planning my first very low ABV brew tomorrow, half size batch, aiming for 0.5% with rye, munich and vienna. I'll post an update in case anyone's interested.
Very interesting @foxy & @prog99 - will keep in mind for next low abv brew!Tried this one? https://en.wikipedia.org/wiki/Saccharomyces_chevalieri
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Boiling post fermentation will kill off the yeast thus priming will achieve nothing!Hi All,
I am also interested in making a low/non alcoholic brew. I am going to attempt the boil method and see what happens.
I plan to make my brew in the normal way until I would normally bottle. Instead of bottling I will boil the entire brew for a few hours, let it cool, check the gravity, add priming sugar and bottle. I understand from a few posts here that this will reduce the taste/quality of my brew but as a test to see if I can reduce the alcohol content, I am willing to give it a go.
So my questions are; will my method work? How long should I boil for? Does anyone have any tips for my plan?
Many thanks!
You'll need to add yeast.Instead of bottling I will boil the entire brew for a few hours, let it cool, check the gravity, add priming sugar and bottle.
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