Home Brew Forum

So I do need to drink less, but quite like the taste so assessed the state of my hop collection, listed all the malts I had, grabbed the brew dog Nanny state recipe and modified to fit what I had.

Hopefully recipe link will work...

https://share.brewfather.app/L6GwcTw1eATx7e

Just mashing it now......

Why do you need to drink less ?

Getting even fatter!

Just eat less then you can keep drinking the same amount

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I like the recipe.
50g Ginger - have you done it before. I never quite got it right.

70c mash made me wince are you sure?

Temperature - I think it went a bit over that as well. Chucked yeast in it and no sign of activity yet. Grains actually chucked in at 60 degrees and took the temp up from there so it had a bit of lower temp mashing. Looked at some Aussie low alcohol recipes and I saw they were using mashes at higher temps!

https://ultralowbrewing.com/experiment- ... hol-beers/

Ginger - put that in the Christmas beer recipe and it is definitely there in the taste.

I still feel more comfortable sticking 5 or so kilos of grain in and making a 4-5% beer but if I can make something tasty that I can quench my thirst on a worknight without getting fatter or too much grief from my Wife for drinking constantly it's a win!

Sorry didn't know you were going for low%. Makes sense now.
I did a similar sort of thing years ago, but came back to just a session ale at three point somthing.

I am interested to see what you find.

I'm quite up for doing something like this, but not a nanny state clone as I'm not really a fan of that particular beer (each to their own etc.)

Re. mash temps and yeasts this is interesting from Lallemand:

https://www.lallemandbrewing.com/en/can ... ohol-beer/

Mash at high 70s with a relatively low attenuating yeast seems to be the advice.

There was a 'low alcohol' thread at one point I recall, so I'm probably repeating what was said there.

Good luck with the beer; interested to hear what you think of the finished product.

drjim wrote: ↑

Wed Feb 08, 2023 6:47 pm

... Looked at some Aussie low alcohol recipes and I saw they were using mashes at higher temps!

https://ultralowbrewing.com/experiment- ... hol-beers/ ...

Flippin' Heck!

What you trying to do to us ...

Safari didn’t complain.

I've tried mashing at 72°C with mixed results (despite "Mashbag's worries of high temp. mashing, they often came out too alcoholic!). Tried "low temperature mashing" but tricky to get right and the very real danger of burning out your boiler element!

My next attempts (when I eventually get around to it) will be the newer trend of "high temperature mashing" at 79-81°C (see link by "bitter_dave" above). One thing the "cold" method taught me is malt contains a lot of free sugar (including sucrose and glucose) so you don't really need to rely on any mash conversion. Although even at 80°C you will get a little bit.

Dextrin-shy yeast is very important! Use the ever popular "US-05" and you can forget "low-alcohol".

Beware of Beersmith predictions (and other brewing calculators?). It gives up attempting to predict after 71°C (unless it's changed recently?). The other thing to avoid is high IBUs if you don't want it to taste of damp corrugated cardboard (some commercial offerings make this mistake).

When I started brewing I accidentally made a virtually non alcoholic beer because the yeast stopped fermenting. It bottle conditioned perfectly so I assume it was similar to Windsor. And / or perhaps there was something about the malt extract I used.
My friend came up with a slogan for it, “Gets you bloated! Won’t get you loaded!”

Speaking of extracts or additives, in addition to the above suggestions, maltodextrin could be added to give body.

Well it showed 1.011 on my triple scale hydrometer which comparing with the two new hydrometers (one OG scale and a precision one) was reading 4 points low so water was.996. No sign of action in the fermenter yesterday but just had a look and there is a yeast layer up at the top and it has dropped 4 points, so although there's no visible bubbles coming out, it is actually fermenting.

Been using US-05 or the CML version quite a bit recently, it appears to have made me a very palatable bitter which went from 1036 to 1002 on the dodgy hydrometer. Will be bottling some of that tomorrow, rest will be prepped for beer engine over the weekend ;o)

PeeBee wrote: ↑

Thu Feb 09, 2023 1:20 pm

drjim wrote: ↑

Wed Feb 08, 2023 6:47 pm

... Looked at some Aussie low alcohol recipes and I saw they were using mashes at higher temps!

https://ultralowbrewing.com/experiment- ... hol-beers/ ...

Flippin' Heck!

What you trying to do to us ...

Screenshot 2023-02-09 121756.png

No complaints here. What did the "more information" say the problem was?

drjim wrote: ↑

Tue Feb 07, 2023 2:53 pm

So I do need to drink less...

I agree & I fancy giving this a go, but am unsure what the benefit is..
If it is create a school night and beer which is very low in alcohol for safety / driving purposes, I get it.

However.. If it is to help control weight or diabetes type issues then I am not sure what the chemistry is actually doing.

Does this method extract less sugar(s) from the grain?
-or-
Is it extracting the same amount of sugar(s) but is leaving it unfermented?

The latter not necessarily making a beer that is any better for us. In fact, far from it...more sugar (fermentable or otherwise) in the product is a bad thing.

Alcohol is not a carb, the unfermented sugars are.

Beer drinkers get belly's. Wine drinkers don't and unit for unit often consume more alcohol (different problem)

https://type1traveler.com/2016/02/09/a- ... rmentation.


Thoughts??