Hi . Interesting video. Yes I have been brewing beers with an ABV arround 2.5% for some time now. We prefer this session type level of alcohol and its less calories on the waistline. I have reduced my base malt down but kept the other malts constant. I have reduced the IBU's so the BU/GU ratio works out arround 0.8. The total hops remains at 150g per 25L boil, but they need to be added later, to keep the IBU's down about 27 IBU. My yeast remains the same as full strenth beers. It seesm to work well and my friends don't believe its a Low ABV beer. So my brew would go something like: 1600g Maris otter, 400g Munich 300g caramalt. 150 g hops 25% @ 10min 25% 5 min 25% whirlpool @ 70C and 25% dry. ( timings varied depending on alph acids. ISG 1032 Final SG 1012 . Thanks for doind the video, certainly some food for thought. Cheers
Hey Stiffo, great video. I brewed a scarily similar low abv hazy pale using sweet release this year and it was a banger. I mashed hop with cascade as you did, but I also added phantasm in the 30min whirlpool along with 50g each of Nelson and Nectaron. I did two separate dry hop charges, 50g Nelson on Day 1, 25g each of Nectaron and Citra cryo post-fermentation. I also mashed at a higher temp of 71 to get to an OG of 1.041 and FG of 1.022 (with the help of 200g maltodextrin). It was very juicy, definitely felt like a higher strength New England, and had some interesting aromas from the thiols.
Great tips there! I am pleased with the Hazy one, just think I didn't make the most of the hops added at dry hop - something to work on for the next time!
Very tempted to have a go at the West Coast and order the kit. I use RO water from Spotless - are you able to provide the water profile details you used / recommend?
Sure! - The WC was 70% Low Colour Maris Otter, 15% Wheat Malt, 9% Munich II and then 200g Maltodextrin. The Hazy one was 68& Low Colour Golden Promise, 9% Flaked Wheat, 9% Malted Oats and 9% Flaked Oats, plus the Maltodextrin although I adjusted that down to 100g on the fly rather than 200g
Great video again Stiffo. Maybe we could reduce the wheat percentage in the west coast to help with the clarity. Anyway looking forward to having a go.
Hey mate! Yes that did cross my mind but I think time is the biggest factor here, a few more days in the keg and I'm sure it will be clear - in fact I will check later today!
For that one, you need to back liquor - so add in some more brewing water before you pitch the yeast. If you have a hydrometer to test the starting gravity you can then calculate how much more water to add to bring it down to the right level, such as this one here - www.brewersfriend.com/dilution-and-boiloff-gravity-calculator/
It's easy to brew beer with low ABV with kits. Just reduce the amount of sugar. I usually add only 1kg of suger to 23l wort of my choice. That gives me about 1,5% to 2% of well tasting beer. A little bit of sugar is necessary for the yeast, otherwise it tastes stodgy and will not ferment.
Hi . Interesting video. Yes I have been brewing beers with an ABV arround 2.5% for some time now. We prefer this session type level of alcohol and its less calories on the waistline. I have reduced my base malt down but kept the other malts constant. I have reduced the IBU's so the BU/GU ratio works out arround 0.8. The total hops remains at 150g per 25L boil, but they need to be added later, to keep the IBU's down about 27 IBU. My yeast remains the same as full strenth beers. It seesm to work well and my friends don't believe its a Low ABV beer. So my brew would go something like:
1600g Maris otter, 400g Munich 300g caramalt. 150 g hops 25% @ 10min 25% 5 min 25% whirlpool @ 70C and 25% dry. ( timings varied depending on alph acids. ISG 1032 Final SG 1012 .
Thanks for doind the video, certainly some food for thought. Cheers
Great timing, been researching just this.
Hey Stiffo, great video. I brewed a scarily similar low abv hazy pale using sweet release this year and it was a banger. I mashed hop with cascade as you did, but I also added phantasm in the 30min whirlpool along with 50g each of Nelson and Nectaron. I did two separate dry hop charges, 50g Nelson on Day 1, 25g each of Nectaron and Citra cryo post-fermentation. I also mashed at a higher temp of 71 to get to an OG of 1.041 and FG of 1.022 (with the help of 200g maltodextrin). It was very juicy, definitely felt like a higher strength New England, and had some interesting aromas from the thiols.
Great tips there! I am pleased with the Hazy one, just think I didn't make the most of the hops added at dry hop - something to work on for the next time!
@themaltmiller8438 yeah I like the sound of utilising advanced liquid hop products for next time 😁
Highly interesting and very helpful!
Thank you so much👍👍👍
Great to see another low abv video. Your website NEEDS these kits lol.
They are there for you now if you want to have a go at brewing them!
@themaltmiller8438 yup I saw them late last night after I commented. Will order once I brew your lager at ale temp kit.
Very tempted to have a go at the West Coast and order the kit. I use RO water from Spotless - are you able to provide the water profile details you used / recommend?
Calcium - 140, Magnesium - 18, Sodium - 25, Sulfate - 300, Chloride - 55
@@themaltmiller8438 Great - thanks
Looking for perfect LAB and after this video just can say OMG. Please it's possible to get grain bill (in %)???
Sure! - The WC was 70% Low Colour Maris Otter, 15% Wheat Malt, 9% Munich II and then 200g Maltodextrin. The Hazy one was 68& Low Colour Golden Promise, 9% Flaked Wheat, 9% Malted Oats and 9% Flaked Oats, plus the Maltodextrin although I adjusted that down to 100g on the fly rather than 200g
@@themaltmiller8438 thank you so much
Hi, did you look at a lower pH during brewing ?
No, not for this brew
Very interesting thank you :)
Glad you enjoyed it
Great video again Stiffo. Maybe we could reduce the wheat percentage in the west coast to help with the clarity. Anyway looking forward to having a go.
Hey mate! Yes that did cross my mind but I think time is the biggest factor here, a few more days in the keg and I'm sure it will be clear - in fact I will check later today!
Seeing as you back liquored both batches, do you think you would have hit abv if you hadn't??
Yes, more thank likely - it's all a learning curve with things like this, which is why I really enjoy experimenting and growing my understanding
I brewed your Rocky Road IPA and it blew my head off with around an 8% ABV. Hoping to get some tips!
For that one, you need to back liquor - so add in some more brewing water before you pitch the yeast. If you have a hydrometer to test the starting gravity you can then calculate how much more water to add to bring it down to the right level, such as this one here - www.brewersfriend.com/dilution-and-boiloff-gravity-calculator/
It's easy to brew beer with low ABV with kits. Just reduce the amount of sugar. I usually add only 1kg of suger to 23l wort of my choice. That gives me about 1,5% to 2% of well tasting beer. A little bit of sugar is necessary for the yeast, otherwise it tastes stodgy and will not ferment.
That's certainly one way to do it if you're brewing with beer kits. 👍🏻
I’m about to brew my first IPA so this is interesting for me