I made this beer but added 2 cups strong brewed coffee to the fermenter. The results were a wonderful chocolate coffee stout at 0.6%ABV. Thank you for the recipe.
Another idea for increasing body without increasing ABV: look into using Maltodextrin, it's a non-fermentable sugar you can add during the boil. I've used it in Stouts and NEIPAs to help boost body and texture without upping the grain bill or ABV
@@davidjennings1256 personally, I'm not a fan of lactose but it could add that layer of body that NA beers lack. Lactose could be an option if you want the body without the sugary sweetness 👍🏾
Loving your no alcohol beers. Gave up drinking 3 months ago and have been pretty down about it especially the no brewing part. Massively inspired again after seeing your videos and getting back into it next weekend. Might also try running through spent grains similar to claw hammers approach. Looking forward to seeing your next vid. Cheers
Seems like quite the challenge to make a NA stout, very interesting that you're going down this NA road and its really fascinating to follow and I'm learning a lot from this! Keep up the great work and yes, lets definitely see whats going on in the Hops and Gnarly kitchen!!
Currently only drinking alcohol free beers, and as a home brewer it's crossed my mind to give a low/non alc stout a go. I'd be really interested to see your thoughts on the Lallemand yeast you mentioned at the end, looking forward to that video. 👍
Have you tried the Guinness NA? I almost can't tell the difference. They have some special machine to serve it because I guess it can't be dispensed with beer gas for some reason? Even out of the can though it's pretty 😍
I love this channel for your amazing filming, sound, and quality beer recipes. It's a genuine pleasure. That aside, I would like to advise you not to use briquettes for anything except grilling, and only once the charcoal has been heated to bright orange/white. The rain for this is that unless otherwise stated, briquettes almost always contain harmful chemicals and are designed to only be safe to cook with once said chemicals have undergone combustion at higher temperatures. Feel free *not* to take my word on this, as there are plenty of keyboard warriors out there, and to do your own research. I recommend lump charcoal or wood for smoking. Best of luck and enjoy!
Thanks dude! I appreciate the way you wrote this. I think there’s some debate here but I hear ya man. Personally I like using quality briquettes because they provide way more temperature control than lump and I’d never use lighter fluid. This idea that they are harmful is kind of retro and I’ve never seen any evidence. Do you know of any chemical analyses or clinical studies about this? Not using that combatively - I’d just be super curious to read about it
@@HopsANDgnarly Thank you for your kind consideration and valuable time. Excellent question. Coal dust is the main solid ingredient in briquettes. Besides the obvious carbon, mined coal contains clays, carbonates, sulfide ores, oxide ores, quartz, phosphates, methane, benzine, phenols, naphthalenes, acenaphthalenes, polycyclic aromatic hydrocarbons, and heavy metals (like Iron Maiden and Black Sabbath of course lol). All jokes aside some of these elements and compounds are certainly dangerous for consumption. According to this study: ncbi.nlm.nih.gov/books/NBK410075 there are 50 different elements and their oxides in coal dust. While coal is not usually found with large reserves of crude oil, coal is lightly saturated with crude oil which contains up to 50k hydrocarbon compounds which constitutes gasoline, natural gas, propane, jet fuel, diesel and many other ethers that are dangerous for consumption. My source for this is my knowledge from my Environmental Chemistry course at the University of Nebraska, but here's a similar teaching from Penn State: www.e-education.psu.edu/fsc432/node/5#:~:text=Compounds%20that%20contain%20only%20elements,hydrocarbon%20compounds%20in%20crude%20oil
I did not know there was straight up coal in charcoal. That seems kinda messed up. Thought it was made mostly of wood. I’m gonna do some more reading and I might hit you back
For my super session beers, I've taken cues from Lallemend as well, mashing super high at 174° and utilizing lactose or maltodextrin for the body issues
I really appreciate that you're exploring further into NA along with the classic styles! I'm hoping for Lallemand's LA-1 to be available in homepacks one day. In the meantime I've been debating doing a test gallon with CBC-1 or another maltotose negative strain, so far only tried some low grain bills.
Glad you like the mix! Trying to make sure everyone has something to connect with. I ordered Lallemand Windsor and I’m stoked to try it out sometime soon 🍻
For me personally, stouts are the hardest to to differentiate body and mouth feel. Getting a stout that isn't "watery" as it passes over the tongue seems like it would be an easy fix. Add more oats. But then you just end up with smooth water. I find the darker malts to be severely lacking in the body department and seeing that your grain bill for this consists of almost all dark malt with the exception of Vienna, possibly swapping that malt for crystal 40 and increasing the amount slightly while decreasing your brown malt may help you to achieve more of what you're looking for without compromising your flavor.
Saccharification at 78 ° C for 10 minutes, killing all enzymes, adding black malt to soak for 20 minutes to extract color, then filtering and boiling, I don't know if this suggestion is correct, you can try it
Brother, you are ahead of the curve again. I have been thinking a lot about low abv brewing of late and this is from a fan of British alcohol levels below 5%. I don't have access to the new Lallemand yeasts, but have been wondering about a high, really quite high, mash temperature and using something like Windsor yeast, which is notorious for not fermenting very well in even the most optimal of circumstances. We have to make do with what we can get our hands on over here in Thailand.
Like 8oz of dextrin / carapils malt would have probably gotten you the sweetness. Golden Naked Oats is also awesome for some honey-nut sweetness, it's like a sub for honey malt or caramel 20. I might try a little batch myself, this is a cool idea. I feel like stouts lend themselves to N/A since you can get so much dark malt / roast character without it needing a ton of alcohol. Or you could end up with watery, flabby Guinness :(
Looks like LalBrew London™ does not utilize the sugar maltotriose so that may be a good choice. I like all the LalBrew products. I was thinking about trying a few N/A beers.
This is just brilliant! May I ask, if you were to bottle condition the brew rather than keg, could you advise a technique for a slight carbonation? Huge thanks! Great video
Stoked you liked it! There are a couple things you could try. If you're OK with a 1% beer just prime and bottle as usual and assume the bottle conditioning will add about .5% ABV. Otherwise, I would try packaging almost right away before the beer finishes fermentation. As long as the potential alcohol is limited to .5% you shouldn't have any bottle bombs. And if you haven't seen my most recent NA video I would also check that out (NA Helles Lager w/ TheBruSho). The NEM method I used with that one would work really well with a stout. You'd just scale this recipe up to about 1.020 OG and follow the steps for NEM. Cheers!
I really want to brew this now! I made hop water a couple weeks ago because I already had everything on hand and it's not bad but it could have been better, I should have used something like Citra. I think with 2 kegs I might keep one low or no-alcohol now that it's getting warmer. What you said about temperature control has me really curious if a NA lager would work without temperature control, but I'm not sure if I'm brave enough to try it first
I'm a little confused on the process here. If you're adding a yeast to this, isn't it going to ferment and make alcohol? Did you calculate a grain bill which would give you less than 1/2% of alcohol (the legal definition of N/A in the United States)? Have you actually sent a sample into somewhere like Seibel to get it tested to see how close you were to the desired amount?
For sure here ya go 🍻 share.brewfather.app/fj6Kpv8UNEkus0 Check out my NA Helles video too if you haven't. Looking back on this one I think that NEM method would work super well here. You'd just drop the efficiency down to 23% and then scale it back up to .5% abv. I would also use that IBU feature to scale those up closer to 35 ibu. Makes me want to brew it again. Let me know how it goes
I made this beer but added 2 cups strong brewed coffee to the fermenter. The results were a wonderful chocolate coffee stout at 0.6%ABV. Thank you for the recipe.
Another idea for increasing body without increasing ABV: look into using Maltodextrin, it's a non-fermentable sugar you can add during the boil. I've used it in Stouts and NEIPAs to help boost body and texture without upping the grain bill or ABV
That’s a good idea! Thanks Jus!
Lactose another possibility?
@@davidjennings1256 personally, I'm not a fan of lactose but it could add that layer of body that NA beers lack. Lactose could be an option if you want the body without the sugary sweetness 👍🏾
Gotta see what you've got cooking. If its half as good as your videos and beers, we're all in for an amazing treat
Loving your no alcohol beers. Gave up drinking 3 months ago and have been pretty down about it especially the no brewing part. Massively inspired again after seeing your videos and getting back into it next weekend. Might also try running through spent grains similar to claw hammers approach. Looking forward to seeing your next vid. Cheers
Awesome! More coming soon!
Very interested to see what comes next!
Love it Dan! Thanks for all these NA videos - going to give one or two of them a try this week! Excited to see a different yeast used!
Thanks for watching!
can you do a video for us basic brewers? just using kits? id love a 0% brew done with a kit :) thanks, hope to see it soon :D
Always down for food stuff. I am a big fan of table beers. Not quite N/A but 1 to 3 %.
Seems like quite the challenge to make a NA stout, very interesting that you're going down this NA road and its really fascinating to follow and I'm learning a lot from this! Keep up the great work and yes, lets definitely see whats going on in the Hops and Gnarly kitchen!!
Thanks man! It’s a super fun brewing challenge!
I am experimenting with SafBrew™ LA‑01 for my NA beers , very interesting so far. Would love to see you do a video on this.
Currently only drinking alcohol free beers, and as a home brewer it's crossed my mind to give a low/non alc stout a go. I'd be really interested to see your thoughts on the Lallemand yeast you mentioned at the end, looking forward to that video. 👍
Can you give me some alcohol free recommendations please?
Great video. I want to start brewing Low-Alcohol/Non_Alcohol beers. I will be interested in seeing how the Lallemand yeast yeast works out.
Colorado!!! Whoo!!! What up from the Mile High brother!!!
Loving this series on NA, that athletic beer is the one that got me interested in trying to make NA beers so was pumped to see your take on it!
Stoked you liked it! I was thinking about this after that IPA one. You up for a challenge? 🤓
@@HopsANDgnarly always up for a challenge!
Lovely looking stout!
And would love to see some cooking 😋
Good to see ya ✌🏼 Just started work on recipe testing for the kitchen series 🤘🏼
Let’s see what you got cooking! Cheers 🍻
Have you tried the Guinness NA? I almost can't tell the difference. They have some special machine to serve it because I guess it can't be dispensed with beer gas for some reason? Even out of the can though it's pretty 😍
Sounds great! I have to try it now!
I love this channel for your amazing filming, sound, and quality beer recipes. It's a genuine pleasure.
That aside, I would like to advise you not to use briquettes for anything except grilling, and only once the charcoal has been heated to bright orange/white. The rain for this is that unless otherwise stated, briquettes almost always contain harmful chemicals and are designed to only be safe to cook with once said chemicals have undergone combustion at higher temperatures.
Feel free *not* to take my word on this, as there are plenty of keyboard warriors out there, and to do your own research. I recommend lump charcoal or wood for smoking.
Best of luck and enjoy!
I only use lump but wife hates any of it unless off gas grill. So now just my dog and I ear off the grill. 😁
Thanks dude! I appreciate the way you wrote this. I think there’s some debate here but I hear ya man. Personally I like using quality briquettes because they provide way more temperature control than lump and I’d never use lighter fluid. This idea that they are harmful is kind of retro and I’ve never seen any evidence. Do you know of any chemical analyses or clinical studies about this? Not using that combatively - I’d just be super curious to read about it
@@HopsANDgnarly Thank you for your kind consideration and valuable time.
Excellent question. Coal dust is the main solid ingredient in briquettes. Besides the obvious carbon, mined coal contains clays, carbonates, sulfide ores, oxide ores, quartz, phosphates, methane, benzine, phenols, naphthalenes, acenaphthalenes, polycyclic aromatic hydrocarbons, and heavy metals (like Iron Maiden and Black Sabbath of course lol). All jokes aside some of these elements and compounds are certainly dangerous for consumption. According to this study: ncbi.nlm.nih.gov/books/NBK410075 there are 50 different elements and their oxides in coal dust.
While coal is not usually found with large reserves of crude oil, coal is lightly saturated with crude oil which contains up to 50k hydrocarbon compounds which constitutes gasoline, natural gas, propane, jet fuel, diesel and many other ethers that are dangerous for consumption. My source for this is my knowledge from my Environmental Chemistry course at the University of Nebraska, but here's a similar teaching from Penn State: www.e-education.psu.edu/fsc432/node/5#:~:text=Compounds%20that%20contain%20only%20elements,hydrocarbon%20compounds%20in%20crude%20oil
I did not know there was straight up coal in charcoal. That seems kinda messed up. Thought it was made mostly of wood. I’m gonna do some more reading and I might hit you back
please, show us the cooking too ❤️
I love bbq nearly as much as beer. I would love to see what you are cooking.
Thanks
For my super session beers, I've taken cues from Lallemend as well, mashing super high at 174° and utilizing lactose or maltodextrin for the body issues
I recommend this Nanny State method for dry beers but I’m looking forward to making something a little sweet with Windsor
For sure hit us with those kitchen videos 👏 pairing ideas too? 💡
I really appreciate that you're exploring further into NA along with the classic styles! I'm hoping for Lallemand's LA-1 to be available in homepacks one day. In the meantime I've been debating doing a test gallon with CBC-1 or another maltotose negative strain, so far only tried some low grain bills.
Glad you like the mix! Trying to make sure everyone has something to connect with. I ordered Lallemand Windsor and I’m stoked to try it out sometime soon 🍻
For me personally, stouts are the hardest to to differentiate body and mouth feel. Getting a stout that isn't "watery" as it passes over the tongue seems like it would be an easy fix. Add more oats. But then you just end up with smooth water. I find the darker malts to be severely lacking in the body department and seeing that your grain bill for this consists of almost all dark malt with the exception of Vienna, possibly swapping that malt for crystal 40 and increasing the amount slightly while decreasing your brown malt may help you to achieve more of what you're looking for without compromising your flavor.
Thanks dude! Both good suggestions 🍻
Saccharification at 78 ° C for 10 minutes, killing all enzymes, adding black malt to soak for 20 minutes to extract color, then filtering and boiling, I don't know if this suggestion is correct, you can try it
Brother, you are ahead of the curve again. I have been thinking a lot about low abv brewing of late and this is from a fan of British alcohol levels below 5%.
I don't have access to the new Lallemand yeasts, but have been wondering about a high, really quite high, mash temperature and using something like Windsor yeast, which is notorious for not fermenting very well in even the most optimal of circumstances.
We have to make do with what we can get our hands on over here in Thailand.
Windsor is actually one of the strains recommended by lallemand for making NA. I think that’s what I’m going to use too 🤘🏼🍻
@@HopsANDgnarly sounds good. I will give it a go soon, too.
I'm not even a stout fan but, that does look tasty 🍺
Like 8oz of dextrin / carapils malt would have probably gotten you the sweetness. Golden Naked Oats is also awesome for some honey-nut sweetness, it's like a sub for honey malt or caramel 20. I might try a little batch myself, this is a cool idea. I feel like stouts lend themselves to N/A since you can get so much dark malt / roast character without it needing a ton of alcohol. Or you could end up with watery, flabby Guinness :(
Thanks these are good tips! It’s a fun challenge. And if you start with the right water it won’t feel like seltzer
Looks like LalBrew London™ does not utilize the sugar maltotriose so that may be a good choice. I like all the LalBrew products. I was thinking about trying a few N/A beers.
Yep that’s one and the one I just ordered is called Windsor. Stoked to give it a shot!
This is just brilliant! May I ask, if you were to bottle condition the brew rather than keg, could you advise a technique for a slight carbonation? Huge thanks! Great video
Stoked you liked it! There are a couple things you could try. If you're OK with a 1% beer just prime and bottle as usual and assume the bottle conditioning will add about .5% ABV. Otherwise, I would try packaging almost right away before the beer finishes fermentation. As long as the potential alcohol is limited to .5% you shouldn't have any bottle bombs.
And if you haven't seen my most recent NA video I would also check that out (NA Helles Lager w/ TheBruSho). The NEM method I used with that one would work really well with a stout. You'd just scale this recipe up to about 1.020 OG and follow the steps for NEM. Cheers!
I really want to brew this now! I made hop water a couple weeks ago because I already had everything on hand and it's not bad but it could have been better, I should have used something like Citra. I think with 2 kegs I might keep one low or no-alcohol now that it's getting warmer. What you said about temperature control has me really curious if a NA lager would work without temperature control, but I'm not sure if I'm brave enough to try it first
That’s a really interesting question! NA Pilsner?! For hop water I’d try something like lutra or cryo so there’s less material
@@HopsANDgnarly NA Pilsner PLEASE the ideal lawnmower beer
Is there a another part to this video yet?
I'm not sure what you mean. What are you looking for?
@@HopsANDgnarly Said would make another batch (1020) to make stout less fluffy. Did it work or not?
I'm a little confused on the process here. If you're adding a yeast to this, isn't it going to ferment and make alcohol? Did you calculate a grain bill which would give you less than 1/2% of alcohol (the legal definition of N/A in the United States)? Have you actually sent a sample into somewhere like Seibel to get it tested to see how close you were to the desired amount?
Exactly - calculated the grain bill to make .5% and nope it's homebrew so pretty low stakes my man
Care to share your recipe? Never brewed a non alcohol beer. Need a starting point.
Thanks, great vid and very informative!
Sure! Here’s a link share.brewfather.app/fj6Kpv8UNEkus0
Thanks!!!
Do you share your recipes on Brewfather? If so, where can i find them?
I believe they're all unlisted but here's a link for this one share.brewfather.app/XF3Jf4xH2fCkaq
¡Enserio?, 4:25...¿ le adiciona agua fria directo del botellón para el lavado de granos?
Sí, ¿hay algo malo en eso?
How did you stop the fermentation? Elevating temp. Or lowering it? Or did you add something
Neither it finished on its own after it consumed what it could. This method just uses a small grain bill targeting .5%. 1.010 original gravity
Very cool video! Question: why use a yeast nutrient? There isn't a lot to ferment. Seems the yeast would be quick and not need nutrient? Thanks.
Thanks and that’s totally fair! Probably not required
I've got a hunch that the Athletic stout doesn't have much body is to reduce the calories and carbs.
Anyway, nice vids!
That’s a great point! Thanks dude 🍻
Do you have a link to your brewfather recipe?
For sure here ya go 🍻 share.brewfather.app/fj6Kpv8UNEkus0
Check out my NA Helles video too if you haven't. Looking back on this one I think that NEM method would work super well here. You'd just drop the efficiency down to 23% and then scale it back up to .5% abv. I would also use that IBU feature to scale those up closer to 35 ibu. Makes me want to brew it again. Let me know how it goes
@@HopsANDgnarly Thanks! I may play around with the NEM method. You can scale back efficiency manually on Brewfather, correct? Love the videos
@@christopherbrown7381 thanks! Yep click the pencil by the equipment profile and it’s in that menu. I showed it briefly in that other vid
Great video from a new subscriber. Random question. What’s the device you used to start the briquettes?
Never mind. Should’ve checked the description first. Love the videos!!
Glad you found it! Thanks for watching!
Can you bottle condition non alcoholic beers with this method? Also how long do you ferment for? Thanks!
Same rules apply with this method so ferment until the gravity stabilizes and bottle condition as normal. Cheers!
Thanks a million! Appreciate all your work on these awesome vids
If there is any fermentation so it’s not actually a non alcoholic beer
How was the OG and the FG?? looks good but with alcohol were much better! LOL
😂 1.010 to 1.006
OG?
FG?