Tips on Brewing a 3.5% (Or Thereabouts) Ale

[nicksonic]

Hi, I thought i'd summon the collective knowledge of JBK to ask for tips on brewing a relatively weak ale. The common potential issue i've encountered while researching the topic is lack of body so i'm planning to mash at a relatively high temp (70C), adding flaked oats also seems to be de rigueur... Anything else I should consider?

[simon12]

Add extra crystal as long as its OK for the style you want and use a low attenuation yeast basically like the high mash temp. anything to get more grain in without increasing ABV. 3.5% isn't that low so you should still make a really good beer.

[Sadfield]

Select a yeast with lower to medium attenuation. Have done a 2.5%er with S04, to good effect.

From limited trials, shorter mash time (45mins) with a thicker mash, and mashing out may have a beneficial effect.

A small amount of lactose, say 2% can help to raise FG by a %point, but shouldn't be that noticeable in flavour.

+1 on the crystal. Cara pils doesn't impart too much flavour and colour.

Agree, 3.5% isn't that low for a pale, but all the above can help if you are brewing low for a particular style.

[Sadfield]

Edit: I have read many recommendations, and have used, the No Sparge (full mash) technique, on the theory that you take less fermentables out of the mash. Although, I'm currently moving away from that, as I think it just reduces efficiency and doesn't affect the type of sugars extracted. Would love some thoughts on this.

[BrannigansLove]

High mash, and low attenuating yeast.

[Rookie]

Hi, I thought i'd summon the collective knowledge of JBK to ask for tips on brewing a relatively weak ale. The common potential issue i've encountered while researching the topic is lack of body so i'm planning to mash at a relatively high temp (70C), adding flaked oats also seems to be de rigueur... Anything else I should consider?

Do you have any particular recipe in mind?
Oats and a fair amount of specialty grains can give a low alc. beer some good body and complexity.

[Hogarth]

Adnams Southwold Bitter is only 3.7% in the cask, and that's from 100% pale malt mashed at 65°C. (So I've heard.) So extreme measures like a super-high mash temp might not be necessary. For pointers, perhaps do a search for threads about cloning Southwold.

[Deebee]

I brewed an adnams lighthouse type ale. Recipe more or less from the brewery. Used southwold yeast. Was great. I added a little carapils mashed at 66

[nicksonic]

Thanks for all the contributions so far.

In terms of a recipe i was thinking of something along the lines of a pale ale (so 90% Maris Otter, 5% flaked oats and 5% Carapils) or a bitter (85% MO, 5% Crystal, 5% torrefied wheat, 5% flaked oats).

[Sadfield]

I'd say you probably don't need the oats, in either. And don't really need to mash too high, maybe 67c would be enough. Won't do the beer any harm to experiment though. What yeast do you intend using?

[nicksonic]

What yeast do you intend using?

WLP002 was my initial thought.

[Matt in Birdham]

Edit: I have read many recommendations, and have used, the No Sparge (full mash) technique, on the theory that you take less fermentables out of the mash. Although, I'm currently moving away from that, as I think it just reduces efficiency and doesn't affect the type of sugars extracted. Would love some thoughts on this.

Not pertinent to the OP, but in answer to this. I have recently begun "no sparging" (or "full volume mashing") and absolutely love it. I don't think it particularly affects the character of the beer, although some say it does - in a maltier way (and perhaps my no sparge beers have had a bit more of a malt presence that was lacking before, but that could just be in my mind). What I really like about it is 1. the thin mash really helps my HERMS recirc, 2. full volume really helps when dialling your numbers in, as the finished mash SG is the pre-boil SG, and - more than everything else - 3. it shortens the brew day by about 30 minutes and saves quite a bit of hassle (no sparging, at all!). The only downside that I have experienced is a loss in efficiency, but for me it hasn't been huge - maybe 10% - and frankly it doesn't even register as a negative now that I have dialled it in and upped my grain to compensate.

[Matt in Birdham]

What yeast do you intend using?

WLP002 was my initial thought.

My experience of WLP002 is that the idea that it is a low attenuating yeast is a bald-faced lie! I've had 80% AA every time I have used this yeast (3 times), mash temp 67 so not that low. YMMV of course but from reading around the forums my experience is not an uncommon one. Great yeast though!

[BrannigansLove]

I've just bottled a porter I made using WLP005, and that went from 1050 to 1018, when mashed at 69/70c. That might work for you.

[Sadfield]

What yeast do you intend using?

WLP002 was my initial thought.

My experience of WLP002 is that the idea that it is a low attenuating yeast is a bald-faced lie! I've had 80% AA every time I have used this yeast (3 times), mash temp 67 so not that low. YMMV of course but from reading around the forums my experience is not an uncommon one. Great yeast though!

Yes, have read this about WLP002, never used it as over attenuation would ruin a low abv beer, so, a bit risky. I like Wyeast British Ale II (whitbread?), but really can't fault good old S04 at the lower end of its temp range.