How to make a low abv ale.

[Aaron]

I've mainly been brewing 5%+abv ales but i'd like to brew a weaker session ale 3.8-4%.

I mash at 3L/kg and fly sparge. When i've been brewing 5-6% IPAs i've always noticed my mash runnings come down to 1008-1010 before i've stopped sparging. I understand you shouldn't sparge beyond 1008 because tannins will be extracted. So how do I make a weaker ale without rinsing tannis from the mash? Do I just add extra water to the boil kettle, bypassing the mash tun, or am I being stupid?

[Pinto]

Less grain to start with....mash higher....low attenuating yeast... there are a number of ways. Making a low alcohol beer is easy - making one with sufficient flavour and body to want to drink it in any quantity, that's the trick

There's an existing thread on here in relation to low alcohol brews, a search should provide some of the answers you need.

[Rick_UK]

Plenty of recipes around for lower ABV ales. Mild ale is a favourite of mine.

In my experience you just use less grain/fermentables and scale your liqour volumes accordingly. Brewing software definitely helps with this. You could make a lower abv beer with a given grain bill by mashing higher or using a lower attenuating yeast which would leave a higher FG and a sweeter beer with more body.

Think of it as making a cup of weak coffee vs a strong one!

Rick

[Fil]

less grain, any of the free brewing software out there will let u fiddle with a recipe to achieve a new target FG, i find brewmate very intuitive and easy to use...

[Kyle_T]

Mild ale is a winner by me for sure! I have one good recipe that gained some recognition.

'Big Brute Mild'

All Grain - 23 Litres.
Style: Mild
OG: 1.041
FG: 1.009
IBU: 16
SRM: 18
ABV: 4.2%
Balance: 0.38

Grain Bill:

3.0kg Mild Ale Malt (75.7%)
0.38kg Crystal Malt - Dark (9.6%)
0.34kg Invert Sugar (8.6%)
0.15kg Flaked Maize (3.8%)
90g Chocolate Malt (2.2%)

68 deg/c mash for 90 minutes.
90 minute boil time.

Hop Bill:

20g Fuggles Leaf 6.2% AA @ 60 minutes: IBU: 12
15g Goldings (EK) Leaf 6.5% AA @ 10 minutes: IBU: 4

Misc:

3g Irish Moss @ 10 minutes.

Yeast:

Danstar Nottingham 11g

Works well with the yeast but the next time I'm going for a British Ale yeast.

To adjust the ABV just lower the mild malt and take a few grams out the bittering hop to maintain the balance.

Condition for 3 weeks and serve at 12-14 degrees if you can. Proper drop.

Cheers.

[Aaron]

Thanks for the suggestions lads. Think i'll try brewing a 4%ish mild.

[Flaneur]

Just seen this. If you have access to GWs book, there are loads of good ideas in it. I made the Holden's Black Country Mild year before last and it was really good. I am a real mild lover, and even my friend from the Black Country was impressed with it. Nice easy quaffer, and mild works well on a murky day, or a bit cooler on a sunny day. Goes great with a BBQ - grilled meat with a malty easy- drinking ale is miles better than lager.
I put my beer in mini-kegs, and a 3.8% ish beer was still drinking very well about four months later.