Well done vid, you articulated the foundations for low-alcohol brewing. I am jumping into homebrew so I can have beer that won't wreck my liver as hard. Thanks a lot!
Thanks for this video. Thanks to 2 strokes which have left me blind I can only drink lager around 4 percent abv. Now I've moved to all frail my goal is to work on a low alcohol lager. This has been a great help instead of me just winging it. You've inspired the blind brewer.
For those who want something different to a hoppy beer, Scottish 80 Shillings is mashed at 70 degrees for the malty sweetness and body. I’m sure that would be worth trying mashing hotter.
Excellent video. As always very informative and thoughtfully put together. I've brewed the David Heath Low ABV IPA which uses lactose and i am looking to try other styles especially a bitter or stout without using it. I'm certainly going to try Stiffo's recipe as its something that will go down well at a BBQ. Keep up the great work.
Trying my hand at quite a few low abv beers. Latest was a 1.5% bitter.. 1.031 to 1.020 using a mash temp of 80C, my basic recipe with a little less Maris Otter and put the hops in later than usual (30 and 10 vs 60 and 15) to reduce the IBU to 22. Windsor yeast. Drinks wonderfully and way less hangovers. What I need next is a belgian/wit/hefe style yeast that struggles with maltotriose. Any suggestions?
I’d try S-33, whilst you won’t get the clove thing you will get a very stable haze! Balance it off with orange and coriander seeds, could be wonderful!
We are really keen to point out that almost no alcohol is a tricky and possibly dangerous area. One of the main things which preserves beer is the alcohol so ensuring you have around 2.5-3% as a minimum would be ideal.
@@Robust2013 our advice is that you produce low abv beers at home, 2%+, this I due to the risk of contamination and removing the protection that the alcohol provides.
We just used the profile for a bitter/ale from our Murphys water report. This always does the job well for a hazy pale that you want softer than a standard IPA/Pale. www.themaltmiller.co.uk/product/advanced-water-report-from-murphy-sons/
Really interesting! I was just chatting to someone on Facebook the other day about low ABV beers. I need to try some of this. Like Rakey, I enjoy a beer most days, but trying to cut back. What I can't work out yet, is how with the unfermented sugars these beers don't end up tasting too sweet?
What most home brewers do not grasp is that dextrins in beer are not sweet. If your beer is sweet there are unfermented two-molecule or smaller sugars in there. Maltotriose is not sweet, maltotetraose shouldn't even be considered somewhat sweet.
![Homebrewing a Low Alcohol Beer [Secrets Revealed!] - Brew Dudes](/img/n.gif)
Well done vid, you articulated the foundations for low-alcohol brewing. I am jumping into homebrew so I can have beer that won't wreck my liver as hard. Thanks a lot!
Is this one a bit like Verdant's Truckie from a year or two ago? That was pretty good for a low abv
Great vid boys, I did the same thing last yar (2%ABV) and I am planning to do it again ready for the summer. Nice to have a cheaky midweek beer.
Thanks for this video. Thanks to 2 strokes which have left me blind I can only drink lager around 4 percent abv. Now I've moved to all frail my goal is to work on a low alcohol lager. This has been a great help instead of me just winging it. You've inspired the blind brewer.
Hello. love your video. Just let me know about water chemistry, which water profile do you suggest???
As with most of our hazy beers, aim for a soft water profile with a high chloride to sulphate ratio
One area not talked about was pH. Should the mash and final pH be adjusted downwards to 4.2??
Good question, other than adjusting the mash pH we hadn't considered this. Will keep it in mind for our next batch
@@themaltmiller8438 The beer has been fermenting 5 days at room temperature and my new pH meter tells me it's 4.82 and a gravity of 1.014
For those who want something different to a hoppy beer, Scottish 80 Shillings is mashed at 70 degrees for the malty sweetness and body. I’m sure that would be worth trying mashing hotter.
Hello nice sharing my friend. Keep in connected
Looks and sounds a great beer love to try it, i only drink on a weekend don’t want to many high ibv during the week.
Excellent video. As always very informative and thoughtfully put together. I've brewed the David Heath Low ABV IPA which uses lactose and i am looking to try other styles especially a bitter or stout without using it. I'm certainly going to try Stiffo's recipe as its something that will go down well at a BBQ. Keep up the great work.
Good stuff! Glad you liked it, we will be trying some more styles too! Let us know how you get on!
Trying my hand at quite a few low abv beers. Latest was a 1.5% bitter.. 1.031 to 1.020 using a mash temp of 80C, my basic recipe with a little less Maris Otter and put the hops in later than usual (30 and 10 vs 60 and 15) to reduce the IBU to 22. Windsor yeast.
Drinks wonderfully and way less hangovers.
What I need next is a belgian/wit/hefe style yeast that struggles with maltotriose. Any suggestions?
I’d try S-33, whilst you won’t get the clove thing you will get a very stable haze! Balance it off with orange and coriander seeds, could be wonderful!
I am interested in buying the Brewing kit but I live in the USA! If you are ever able to ship here let me know:)
Will do!
if a arrest the fermentation after only 24 hours it can be a low abv slightly carbonated probiotic drink right?
We are really keen to point out that almost no alcohol is a tricky and possibly dangerous area. One of the main things which preserves beer is the alcohol so ensuring you have around 2.5-3% as a minimum would be ideal.
If I understood correctly you should either do non alcoholic or low alcoholic? Should one have a different fermentation box for that? Is it dangerous?
@@Robust2013 our advice is that you produce low abv beers at home, 2%+, this I due to the risk of contamination and removing the protection that the alcohol provides.
Another great video must have a go. Any tips on water profile for this one ?
Keep them coming ❤
We just used the profile for a bitter/ale from our Murphys water report. This always does the job well for a hazy pale that you want softer than a standard IPA/Pale. www.themaltmiller.co.uk/product/advanced-water-report-from-murphy-sons/
great video on a great subject! carefull: the link to the kit is wrong
Great interesting video, enjoyed that.😊
Glad you enjoyed it
How do you combat hop creep? I’m assuming filtration? Or don’t give it time and drink it fresh lol
Kept it cold all the way after dry hop and packaging alas seems to do the trick for us!
Really interesting! I was just chatting to someone on Facebook the other day about low ABV beers. I need to try some of this. Like Rakey, I enjoy a beer most days, but trying to cut back.
What I can't work out yet, is how with the unfermented sugars these beers don't end up tasting too sweet?
Yes, give it a go! We had the same concern too but it's all about balance, not too much base malt and not too much "other"
What most home brewers do not grasp is that dextrins in beer are not sweet. If your beer is sweet there are unfermented two-molecule or smaller sugars in there.
Maltotriose is not sweet, maltotetraose shouldn't even be considered somewhat sweet.
Beer is just a tasty thirst eleminator. It really needs no alcohol in most of the times.
The link supposed to be for the recipe kit just send me to some yeast.. 🤔