Brewing for low abv

[Rogermort]

I've been asked to brew a low ABV english pale ale. What are the general guidelines for brewing lower ABV beers?

[Piscator]

What sort of level are you planning?

[Sadfield]

All depends on your target Abv, clarity and flavour profile. However, you are basically aiming at making a less fermentable wort as opposed to a weaker one, reducing the difference between your OG and FG. So, any or the combination of the following will help.

1) Mash at higher temperature for shorter period.

2) Use higher percentage of dextrin/crystal malts.

3) Use unmalted barley or oats to add body.

4) Use a low attenuating yeast.

5) Add lactose to raise FG.

Also, think flavour, over fermentability. Using some maltier grains such as Vienna, Munich etc can help give the impression that a beer is bigger than it is.

[Rogermort]

I'd like something as low as 3.2 if possible.


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[Raize]

Maris Otter as base malt.

[Sadfield]

3.2% is pretty easily achievable without too much change. Taking a familiar Pale Ale recipe scaled down and mash in a little higher 68-69C. Maybe select a less attenuative yeast like Windsor or there are some pretty good choices of liquid yeast.

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[gr_baker]

If you have Graham Wheeler's Brew Your Own British Real Ale at Home, look at the Boddington's Bitter and Brakspear's Bitter recipes. These are both around 3.8% and would easily scale down to 3.2%. There are others but I mention these two as I've brewed them both with great success.

[Rogermort]

Thanks for the heads up but I brewed one on Monday. Used a recipe based on one in the Greg Hughes book.


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