Hey,
I have been asked by my Dad and Uncle if I can produce a low abv beer for them. They like the taste of a good beer, but don’t want the alcohol. Does anyone have any recipe’s or advice on how to make a good tasting beer in the 2% to 3% range. I’m currently doing all-grain batches and enjoy them, so if you’ve got some pointers or recipe’s you’ve done I’d appreciate them.
Thanks
Are you making all grain or extract? Do you like hops or want something like a mild? Low gravity bitters and milds are really tasty and can have low alcohol with plenty of flavor.
I make all grain. I like hops, but I think for this I’d like a milder beer.
Seems many recipes posted are for blow your socks off IBU/ABV beers. Ken page has many recipes in the sub 5%. Hacienda Lager is listed at 4.1%.
If you don’t have the ability to ferment in the 50’s, an ale yeast should work well also. WY1056 or Denny’s Fav 50.
You could try one of his other beer, but lower the grain/hops a little to try and keep it balanced.
Also, you can narrow down the NB kits by alcohol content[/url]. The [url=http://www.northernbrewer.com/shop/scottish-60-all-grain-kit.html]Scottish 60
has an OG of 1.031
Here are links to BeerSmith articles on designing and brewing low gravity beers with the flavor and body of stronger beers.
http://beersmith.com/blog/2011/09/15/se ... odcast-22/ http://beersmith.com/blog/2012/12/20/ma ... n-brewing/Here are links to BeerSmith articles on designing and brewing low gravity beers with the flavor and body of stronger beers.
http://beersmith.com/blog/2011/09/15/se ... odcast-22/ http://beersmith.com/blog/2012/12/20/ma ... n-brewing/Google “centennial pale ale” or search my recipe for Czech Golden Lager on the Beer Recipe board. Good stuff.
A dry stout can be made pretty good at 3% or so.
The host’s kit of “Inkeeper” comes in at fairly low gravity, seems like in the 4% range, and has loads of flavor.
Dark mild. Mighty tasty, too.
Dark Mild for sure.
I have made the below recipe several times, it has won multiple awards, and is always fantastic.
Just remember to serve it at about 50F for the best flavor.
[attachment=0]Knotty Black & Mild.JPG[/attachment]
I agree with brewing a mild. I did a pale mild back in April for the start of summer. They have great flavor, crisp, and without the ABV of other warm weather brews. Can’t go wrong.
AK47 Pale Mild and the Mild Ale All-Grain Kits from NB are close to what I did and they are on the cheap end.
My roast porter is in the 3.5-4% range, and you could probably go even lower. I brewed an Oatmeal Brown recently that clocked in at 4.2%, but it could easily be brewed in the 3% range and still be nice. Flavorful English styles work really well for session brews.
My biggest tips are to mash really high (162F) and don’t use a yeast that will end up bone dry. When I “sessionize” a recipe I generally lower the OG, but try to keep my FG close to the original recipe. I also don’t strictly scale the entire grain bill down to keep the same percentages. I will keep a higher proportion of many of my specialty grains to try to target the same color/mouthfeel/etc.
Also, mouthfeel enhancing adjuncts (oatmeal, rye, flaked barley, carapils, etc.) are really helpful in small beers to keep them from being too thin.
One last tip - WY3711 leaves a lot of body even though it finishes super dry. A petit saison brewed with this yeast would make a really nice small beer.
[quote=“gregscsu”]Dark Mild for sure.
I have made the below recipe several times, it has won multiple awards, and is always fantastic.
Just remember to serve it at about 50F for the best flavor.
[attachment=0]Knotty Black & Mild.JPG[/attachment][/quote]
I add flaked oats to my mild too.
Anyone tried doing a turbid mash to keep the body up on low gravity beers? How’d it work out?
Wouldn’t this lead to excessive starch haze and a starchy beer? I’ve had just a little bit of starch haze (ran out of DME and tried to make a small all-grain starter that never fully converted) and could taste it in my beer. I dunno if I’d want to drink a turbid-mashed brew that wasn’t fed to Brett & Pedio for a good long while.
