I have family with poor alcohol tolerance and to date have not tried many of my homebrews. This recipe is the solution for them and they have loved it so far! My first keg went way too fast and I had to scramble to brew another batch since it has been such a hit in my house.
I brewed this tonight and looking forward to the end result. It is much quicker brewing a 10 litre batch low ABV beer: less grain, fast sparge, fast boil and transfer. Cleaning still took the same time though :-)
This recipe is really good! My brew based on this recipe ended up with an ABV of 0.9 and now it’s been conditioning in a keg for 5 weeks and it’s really good and tasty despite the low alcohol content. This will definitely be a standard beer in my house as a complement to the other beer I will have on tap, sometimes I just feel to have a beer or yet one but don’t want the full amount of alcohol as in a 5% beer or so. 🍻😀👍
I've been excited about many recipes before. But now I can't wait. Low ABV is requires a lot of innovation and it seems we are headed in a great direction. Amazing content, really interesting the science added with the Lallemand collaboration. Thank you, Personally I would love more low ABV/Session content in the future. Great stuff!!
David. I have had the ingredients for this one lurking for a while as I was rather concerned about brewing it. I need not have worried. It went all according to the DH book and what a fantastic pint it is too. I made a few mistakes like adding the lactose a bit too early so the mouth feel may have been a bit compromised but all in all terrific and at a reasonable cost so I shall be doing this again. I thank you Sir…..
Wahooo just drink the first bottle of a 20L batch, your recipe is exceptional ! Really happy of the result. Got 1,05% on primary fermentation +0,35% for bottle conditioning. The next on the list is your neipa next gen ! Thank you David !
Thanks for such a great video and great advise. I recently put down 2 test batch low ABV brews! Watching this video will help with my next 2 test batches. 😎
Hi David ! I brewed your recipe as a 20 L batch , and swapped the centennial with cascade because I didn't have any. It was Amazing! Most of my friends could swear it was a 4-5 % ABV beer. The keg kicked in one day :) I used Fermentis S33 ,and it finished fermenting in 4 days at 20 C. OG-1.026. FG-1.018. Can't wait for the next batch to finish fermenting... Keep up the good work my good Sir!
Great to hear Emil :) Centennial is essentially super cascade, so you were in the right neighbourhood. Yes, this recipe certainly has fooled everyone that I blind tested it on. Cheers 🍻
Nice one Dave ,very handy for those of us on safety critical work and have to be careful with consumption as well as our waist lines ! I'm going to brew a full batch ....😉
I brewed this recipe recently, it was very tasty. Thanks David! much better than 0.0% beers. Since then I got to sample Brick Lane Brewing's 1.1% which tastes suspiciously EXACTLY the same. Which launched a few months after your video 🤔🤔
Great to hear :) Yes, I know that my recipes get copied. I share them for free and really do not mind. Some do ask for permission, which I always happily give.
I brewed this beer 7 months ago and it still tastes great. On my tongue it was a bit "thin" the first weeks, but after increased carbonation and more time for conditioning it became more and more tasty. Unfortunately the keg is almost empty now, so I must brew it again.
This looks like a very interesting prospect. Quite a few of my customers have asked about low and non-alcohol beers. I will point them in the right direction, once I've had a go at brewing it myself. Thanks DH
spectacular -well done david, have been looking for some low alcohol recipes on u tube and at last we have a good one----superb -keep the low alcohol brews coming
Yes, a challenge was set and I love those. I figured going this low was going to be more challenging. In all honesty I did not expect it to work so well but here it is :)
Thanks for this gift David. I brewed the recipe and doubled up for a full batch. Finished up with 19 litres. Final gravity bang on 1.018, but with a litre less my ABV was 1.05%. It’s only been in the keg for 5 days, but I couldn’t resist a taster. I certainly wasn’t doubting you, but I am seriously impressed with this. Certainly not a big NEIPA, but very drinkable. Looking forward to trying it out on unwitting Guinea pigs in another week or so. I might try the next one with US-05 for comparison, but maybe not……..
Cheers Mike. Yes it certainly works :) If you use US-05 then the ABV will raise some. The recipe is balanced around this level of alcohol in particular.
@@DavidHeathHomebrew Yes, I understand the ABV will be higher, hopefully still below 2%. Just may try it as a comparison. The original recipe however is definitely a keeper and will occupy one of my kegs for the foreseeable…….😊 Thanks again 🍺
Well, this beer turned out even better than I expected! Of course it‘s a pretty ‚light‘ beer (don‘t wanna quite say ‚thin‘…), but has a nice flavor and is a great thirst quencher. I will especially look forward to (brewing and) having this beer in the summer! What I‘m really enjoying now is coming home from work and being able to immediately quaff one or two of these without getting ‚blasted‘! Or just being able to enjoy more beer during the week (without regretting it when the alarm goes off (too) early the next morning!😉) Also, I had this in the FV with the yeast pitched after only about 3 hours, so I’m thinking in the future, I can double up on Brew Day and brew this quickie first, and then a ‚bigger’ beer. That will save heaps of time on set-up and clean-up and I’ll always have low abv beer in addition to a regular one. Next time I will try your suggested water profile, tho. Thanks David! Cheers!🍻
Low ABV seems like a really interesting space to explore, especially for avid homebrewers. I would love to see try out different styles and build out recipes for low abv alternatives to popular styles. Thanks for posting!
I'd like to see you try other styles too. I love beer but also like trying to be a bit more healthy. So low abv beer styles is a fantastic idea for a series on your channel.
Thanks Richard. My latest shared recipe video features a 3.5% beer. I like to share different things each time. Check this one out:- th-cam.com/video/TeI9anZNWwk/w-d-xo.html
Hi David! I will brew this recipe tomorrow, really hyped for it! I guess you have already tried it, but... I have found one quick way to speed up the cooling with an imerssion chiller, and that is to stir with the chiller. Use gloves!! The output pipe gets really hot when doing this! Cheers! /Anton
Cheers Anton, I hope you enjoy the brew. Yes I showed various immersion chiller techniques, inc this with this video:- th-cam.com/video/WHUOMDYNm9Y/w-d-xo.html
@@DavidHeathHomebrew It is a fantastic recipe! (Used Aromazyme) I have served family and friends and they also liked it very much and they thought the % were around 2-5% abv, impressive Thanks alot, I will have this on tap 24/7! Also, have you done some more testing with Aromazyme?
This will not be for everyone but I believe that those that try it will be very pleasantly surprised as to how good it is considering the alcohol level. I am drinking it more often that I expected myself and really I am mostly into the stronger IPA styles.
David excellent video & recipe, just what I have been looking for. Will definitely give this a go in my new Grainfather. Thank you, keep up the good work.
I made this with a few minor changes (2% as I only wanted a low alcohol rather than alcohol free and therefore didn't use any lactose, and S33 instead of Windsor as it's more easily available and cheaper). By god it's a good beer and a fantastic thirst quencher when served very cold. Excellent 👍
@@DavidHeathHomebrew Thanks! I will do that. I was curious if non alcoholic brews and alcoholic brews need separate fermentation buckets? Are there different bacteria altogether and washing won't fully remove all?
I'm going to try this! I just brewed Brewdog's Nanny State. Tasted it today just before dry hopping and I didn't like it very much (so far). Granted my mash temp was low so maybe that contributed, and maybe it will be better after dry hopping. This recipe looks much more up my alley anyway.
@@DavidHeathHomebrew I just finished. I came in at 1020 (a little too much water). I was wondering...doesn't mashing at this high of temp extract tannins? You said it tastes good. So far it looks and smells good. 🙂
Well we are certainly at that time of year for this. Typical British heatwave here in the UK at the moment 3-4 days with temperatures in the mid-high 20's. I was planning a quaffing ale next. Interesting about the S33. I THINK I bought this as a "bottling yeast" some time ago to add to an Imperial which would have completely fermented out by the time I bottled. I am not sure what I did now without digging up the notes. I may still have some which may revive OK.
Indeed interesting, this on I will tryout, never thought Would say that about low alcohol beer. 🤔 Thanks David for your time and effort. PS: 2 - 3 brew sessions are in front of this low alcohol IPA 😊
Hi David, great recipe as always. Quick question, would it be worth adding a little bit of torrified oat flakes for extra mouthfeel? Or would that disturb the fermenting process adding unwanted proteins or what?
Thanks David. Definitely going to try this. Any chance you’re working on other styles like lagers? Summer is coming up and some smashable beers sound good. Thanks
Hi David. Thank you very much for sharing all your knowledge in a very understandable way. I am going to brew a whole batch off 22 ltrs. in my Grainfather G30. The grain batch is 2,34 kg. Should I use (and buy) the Micro Pipework for this small grain bill ?
I've read that SafAle S-33 leaves maltrotriose behind as well, which may be suitable for this type of low alcohol IPA. The flavor profile is considered "fruity" and best for NEIPAs.
Hi David. Brewed this again (with my own hop schedule), and what I‘ve noticed is that if I mash as you suggest at 79°C, then I don‘t get full conversion (iodine test), even if I extend the mash (last time up to 2 hours!). I‘m still hitting target gravity (actually always above because with this little grain, I get amazing efficiency (~88%) on my system). And this last batch, especially, I thought it tasted a little bit starchy…my theory is that the 79°C denatures the enzymes before conversion is complete. I will be trying even less grain (as I‘m usually above target gravity anyway) and a slightly lower mash temp, like maybe 77°C (don‘t the enzymes denature at about 78°C?)…I‘ll report back after the next batch in a couple months, I guess.
Hi Josh, yes the grain denatures quickly at this temperature. This is part of the design of the recipe to gain flavour but a lower amount of fermentables. I did test various other high temps with varying results. Plenty to experiment with here for sure. By the end of my testing I put forward what my taste testers preferred, whilst keeping the alcohol low.
Awesome work as usual David. I'm going to brew this next week and have some Aromazyme to try. Is this added when pitching the yeast or when dry hopping?
Very interesting thank you. I will be looking further into this for trying to make that 2% Sweetheart Stout for the wife. It's the perfect reason for the new equipment arriving lol :)
Hi, David! Excellent work! This summer I was planning to try a very similar approach to a low abv ipa (high mash temps and maltotriose-negative yeast) but maybe a bit closer to a hazy/new england style. Your video was very inspiring, thank you! A couple of questions: How and when do you add the aromazyme? At the moment of pitching? When you do the dry-hop? And finally: I've seen people that had some bad experiences when dry-hopping this kind of low abv/low ibu beers, resulting in astringency and harsh bitterness. Which amount of hops you think would be safe to use without risking to end up with an out of style bitterness? Or maybe should I not dry-hop at all and increase the hopstand charge?
Great to hear Emilio. The Aromazyme is best added at 50% attenuation. Dry hops add in the late stages of fermentation. Bad experiences will be down to poor technique or BU:GU balance. I can only present you with my findings for this type of Low ABV at thd moment. There is no one correct amount of dry hop as it depends on the recipe and balance.
Hi David, Great recipe will sure try to brew sometime! Does the flavour has any sweetness in it? I'm finding a lot of low alcohol beer has sometimes a sweet taste. Wich I do not like. Thank you and keep up the good work
Hi David ! I tried the recipe and it came out fine - I was surprised. I would like to brew a low alcohol wheat beer. Do you have a tipp what procedure I should choose here? Some use a stopped fermentation. Thank you. Alex
@@DavidHeathHomebrew I would like to thank you for all your work and express my gratitude, for every video you have added on this channel. I started two years ago by brewing from extracts and now I make beers according to your tips that taste delicious! It's almost hard to believe how much work and knowledge you have to put in, creating an endless source of information on such a wonderful hobby! If I remember correctly, do you weight lift? I'd love to hear your opinion on combining your love of beer and wine with training at the gym ;-) Maybe it's good video idea? Cheers!
Thank you. Yes it is a lot of spare time work but I enjoy it and the difference it makes for people. Yes, I train at a gym 5 days a week usually. Not so easy since covid as my gym has mostly been closed.
Now David, I respect and appreciate you, and I love the recipe, so I do hope you won’t take this as a vile and offensive request… 😄 Bur would it be possible to reduce the ABV to 0.5% by, for example, reducing the grain bill in Brewfather until the ABV reads 0.5%? Thanks!
Thanks for the video and recipe. I recently tried my first low alcohol brew with a recipe that called for 1.010 OG and used verdant yeast, but it didn't have enough sweetness or really any malt flavour to balance the hops so I think this recipe looks like a good next attempt. Just a question about how you dry hop - I see lots of new breweries suggest you need to soft crash to around 14c to get yeast out of suspension and then remove the yeast from the bottom prior to dry hopping, idea being that as yeast settles out it pulls the hop oils down with it reducing flavour. They also suggest rousing the hops once or twice during dry hopping, though I've found if i do this with T90s and not lupomax I get astringency. From what I can tell from your videos you don't seem to do this, looks like you dry hop during fermentation so theoretically the yeast would pull out the hop flavour as it settles - but doesn't look like you have any problems? Thoughts?
Cheers Will. Recipes for low ABV really need to be pretty technical like this one to work. Balance is key and is often misunderstood. I think new breweries can only really give information on what they feel works for them with the equipment that they use. Mostly this will not be relevant for other breweries even, let alone homebrewers with much smaller batch sizes and equipment. We are all more reactive to change when we find a problem. If it isnt broken then no need to fix it. The methods I show work for me within homebrew. They should also work for most homebrewers as there is no much variation in equipment and volumes.
@@DavidHeathHomebrew thanks for replying. I can't pull yeast off the bottom with my setup either as I have a fermzilla all rounder. Do you? Do you think there's any need to?
@@DavidHeathHomebrew Hi David. Have to say I'm really surprised by how good this is. Only brewed it a week ago and am drinking it already. Took 24h to hit FG, added aromazyme and dry hops on day 2 and let it sit for 3 days, then kegged. Think it will only get better with conditioning but tastes as good if not better than all the expensive craft non alcoholic cans already. Just wondered have you experimented with increasing the dry hops? Would love to up the hop flavour a bit but know there's a limit with hardly any alcohol. Cheers.
Great to hear Will, I was surprised myself, considering the alcohol. Careful with changes, as mentioned in the video this is the sweet spot and there is a thin line on low ABV recipes.
Very interesting technique. What are your thoughts on trying this on an Irish Red? Maybe experiment bumping up the Munich and add maltodextrin to your Irish Red recipe? I have a friend that quit alcohol but misses beer and this is his favorite style, so although not really alcohol free I think this is as good as one can get to it without compromising flavor.
Thank you. I think if you were to put all these techniques together then with careful planning and some trial and error recipe development you could produce other styles to a good standard. Anything that you can dry hop would be easier though when we are talking about such low alcohol levels.
Hi David, thank you for all your videos I have learnt alot from you. Have you heard of using reverse osmosis to get a no/low alcohol beer or do you have a video this subject? Thanking you sean
Hello David Thanks a lot for This video. Its very good and informative. I have Tried different Low abw. But This method and type of yeast gives a lot of sense. I look forward to brew it. Do You have plan or a reciepe for how to brew a Low Alcohol Dry stout?
Hey David, I need a video about Oxidation problems especially by brewing with the Grainfather. Very important for me. Every light beer oder pale Ale got these terrible flavour. Thanks for every help
Hi David. I am long time fan of your channel and recipes. Going to give the 1% IPA a crack. One question, with only 1% alcohol do I need to adjust the post fermentation PH to below 4.6 as you would with a N/A beer of 0.5%? Basically is 1% alcohol enough to keep any nasties out? Thanks for all the great information over the years.
@@DavidHeathHomebrew need a word of wisdom. Fermentation was done in 18h. I guess I could have dry hopped from beginning. Thinking racking to 22-23 degrees then cooling to 15 to dry hop. Would you agree? I like to dry hop when a couple points left. Guess that’s too late. What would you do?
Excellant. You had happy yeast. Yes, I would raise to 23 to protect the brew. Personally I would keep it there for dry hopping top but it is a matter of taste.
Hi David love your channel. Have been looking for a low ABV beer for a while, so brewing this today. I am doubling recipe. Do I have to put 2 yeast packets in?.Thanks
Hi David, I've just started exploring the relm of low ABV brewing and came across your video. I'm keen to give this a try as my first attemp, as I've brewd a few of your other recipes which have been very enjoyable. Question I have is when scaling this recipe up in BF to suit my equipment, the mash PH comes our at 5.11. Should I be raising this to 5.5 ish or not bother? Also is there a need to reduce pre fermentation PH to 4.6ish to guard against pathogens? Feel free to tell me I'm over thinking it 😂
I'm a seasoned Brewer with over 200 all grain brews covering about 120 recipes, 25 originals and quite a few of David's including my spins on David's recipe guides. I brewed this recipe following it closely. I taste tested it before kegging and it was awful. Down the drain it went. The only brew I've ever dumped. I can only compare it to stale water, I am at a loss to describe it any other way. I highly trust all of David's content. But I'm really puzzled on this one and am not too inclined to pursue LA brewing. Open to suggestions...
@@DavidHeathHomebrew that's quite likely as the recipe had a lot of positive feedback. But it's not like it's a complicated recipe or uses a technique, such as decoction, that I have little experience with. So I remain puzzled. Meanwhile I wrote an ESB recipe based on your guide and am excited to plug it into my brewery schedule.
David - this looks great and am going to give it a try. One question though - an entire packet of Windsor seems overkill for 10l. I frequently brew small batches and have never pitched an entire packet of dried yeast (6g max for a strong beer). I'm thinking about 3g should do it. Have you tried with a smaller quantity of yeast yourself?
With so low alcohol content the beer must go bad faster than normal strenght beers. Have you tested how long it takes to get worse? Great video! I have try this at some point.
If one wanted to avoid lactose for those with intolerances, would there be an alternative addition to help with mouthfeel and balancing the bitterness or is it just a case of leaving it out?
Hi David, thanks for the recipe. I put all your numbers and adjusted hop IBU's into Beer Smith. Am not coming up with the same ABV (2.5%), BUGU ratio (0.485) and my estimated mash efficiency is way higher (96.3). Also using the Lallemand yeast, Beer Smith is showing a FG of 1.007. I'm thinking the FG and mash efficiency are the cause of some of this. Ya got any quick tips to help me get things more in line with your recipe? Thanks David for all your advice and recipes that you share with all of us. It's people like you helping people like me. 👍
Hi Vince, Brewfather makes adjustments that Beersmith cannot do that I am aware of. This is mostly around mash temp and the limitations of the yeast used. As long as you brew the same recipe then all will be fine, no matter what beersmith says.
could you use less malt @ lower mash temp & fewer hops to decrease the total cost of this recipe or does the 172 degree mash temp produce more sweetness with unfermentable sugars combined with the Windsor yeast profile to better balance malt vs hops? Taste great & less filing? Thanks for doing the recipe & research.
Made a batch of this (Scaled up to 25L) and its a winner! Thank you David. I wil be making it again but can't get acidulated malt at the moment. The scaled recipe I am using in Brewfater this time asks for 140g of acidulated malt. Can I replace this with Pale Malt and add say 13g of 10% Phosphoric Acid? I found this figure from a Brulosophy recipe where they replaced 200g with Pilsner Malt and 19ml of 10% Phosphoric acid. I couldnt get the Fulsang Pale Ale malt either so will be using Extra Pale Marris Otter..... Thank you!
Great to hear 🍻 The acid malt is there purely to reduce PH. You can remove it entirely if you decide to change your water differently. I leave it in to assist those new to brewing. So yes, replace it with pale malt or maris otter. Use brands that you can obtain.
@@DavidHeathHomebrew Thanks for the reply David. Gives me confidence. It’s a cracking beer and the head is so fluffy! Looking forward to seeing if using the extra pale maris otter changes the malt flavour by much. I’ve not used extra pale MO before but a hint of biscuit in the profile could be good! Happy Brewing!
What is the juice bottle with the green lid for? 9:42s into the video where you are adding hops to the fermenter there is a (what looks like) 3l juice bottle with a green lid sitting in your fermented beer, just curious what this is for/does?
G'day David. Another great video thank you. 👍 I'm going to brew this as it's nice to have something with a little less kick for the weeknights but still with some flavour. My LHBS doesn't stock Weyermann Carapils and have suggested Voyager Chit Malt (I'm in AU) as a substitute. Would you agree this is a suitable substitute? Thanks in advance 🙏
@@DavidHeathHomebrewI finally got around to brewing this and it’s very good. A bit of lingering sweetness but very tasty and refreshing. Definitely brewing again but with a bit more colour.
Hi David, im using this recipe for my first non alcohol beer and cant wait to get into it. you haven't put any amounts for the hop editions for the boil. im not great at using software so was wondering if you had a ball park for the hop amounts? im doing a 20l brew in a braumesiter and have the same hops as the recipe.
Hi Damien, Great to hear. You can check out the recipe in full by going to the Brewfather link in the videos description. This shows the weights I used. But beware that there is no bull park for hop amounts. I have an easy guide on using Brewfather though. th-cam.com/video/Vv-bU757E7w/w-d-xo.html
Hi David, thanks for this and all the other great recipes. Tomorrow is brewday and have a question about de OG. Is this measured with the lactose in, or without?
Hi David. Thanks for another great video. I have tried making this beer myself, using the same recipe, but leaving out the aroma enzyme. Before dry hopping the FG was 1.018, spot on. However after det hopping the FG dropped to 1.005, i.e. a big change in mouthfeel, balance and ABV. I've learned from Brulab that Centennial is known to cause hop creep. Is this something you've seen? Is it another hop that could be used instead? Is there a way to avoid hop creep?
Hi Håvar, Glad you found it useful, all of my testing was without the aroma enzyme and it worked very well. If you used the recommended yeast then I believe that the problem you faced here was much more likely to be wild yeast. This is something much more common in the summer and can be impossible to avoid. I suggest brewing another batch and keeping your fingers crossed. Usually hop creep will cause DMS, have you smelt or tasted any signs of this? I guess you would have mentioned it.
@@DavidHeathHomebrew Thanks David. Can't say I've detected DMS, and although it could be difficult with such a hoppy beer, and I'm pretty sure the DMS level is low. Thus a wild yeast causing the FG to drop makes sence. I will for sure try making it again. I would like to be able to make a low alcoholic beer better than the commercial examples.
That is good news then :) Hop creep is not very common but it is something that hits the news from time to time. Wild yeast however is surrounding us very often and almost all brewers will encounter it.
Hi, thnks! What to use for people with lactose intolerance? And also how to adjust the recipe for a hard water profile, like water for hoppy amber beers? Thanks again from Berlin
Tricky one. If there was an alternative that was as good then I would have loved to mention it. Maltodextrin is an option that I started with but it was not good enough in my opinion.
9:05 Temperature control is the next step I want to achieve in my homebrew journey. Information on yeast package and even sometimes company website is close to nothing. Where can I find more information about yeast best temperature schedule?
That is a hard one, but the best advice I can give with yeast. If you want the malt to shine you ferment at a lower end of the temperature range and if you want the yeast flavor to come through you ferment at the higher end. Also fermenting warmer will allow the yeast to ferment more quickly. Some yeasts like the Belgian's you want the yeast flavor to come through so you ferment at a higher temp, in case the Belgian yeasts you get more banana, clove and spice notes. I've also found that English ales tend to start at a lower temperature and go the high end, granted as yeast ferment they will increase the temperature of the wort at the same time. Try some BYO articles byo.com/article/controlling-fermentation-temperature-techniques/ byo.com/article/fermentation-temperature-control-tips-from-the-pros/
Are there any kveik yeasts that you would recommend for this recipe? Would love to push the citrus with some Voss or something. Thanks for the video, David!
Hi David. I‘ve brewed this a few times now and I love it. Great right after work or with a meal. I‘d like to share my take on it, which isn‘t tropical/fruity like your original with mosaic, rather more classic fine: Batch size: 30l abv: 1.2% OG 1.027 FG 1.018 IBU 13 BU/GU 0.5 Mash efficiency 80% Brewhouse efficiency 75% Mash Profile 78°C/40 Minutes Yeast Lallemand English Ale Yeast Grist ==== 2.8 kg Pale Malt Weyermann 250g Acidulated Malt Weyermann 200g Carapils Weyermann 200g Munich I Weyermann extra ==== 150g Lactose end of boil Hop Schedule ========== 15 min 5g (4.4IBU) CTZ 15 min 5g (6.5 IBU) Polaris Whirlpool/Hopstand 10g (1.9 IBU) Polaris Whirlpool/Hopstand 5g (0.6 IBU) CTZ Dry Hops 60g Polaris 3 days Dry Hops 30g CTZ 3 days (remove) Dry Hops 50g Mandarina Bavaria 3 days Dry Hops 50g Ariana 3 days maybe somebody else will enjoy it as much as we do. Cheers! 🍻
Hi David, you leave the top plate off with this small batch until the sparge, why is the top plate necessary with a large batch during the mash as you suggest? I like the access to the grains during the mash.
With a regular batch it aids in washing through the grain which gives, in my testing , a bump to efficiency. However, if you dial you numbers in without it then no problem.The mash is automated though, so access is not really needed as such.
Hi David- great recipe which I have brewed already, just waiting for some fermenter space. Two questions- In your opinion, Do you think this beer would ferment well under pressure ??and You use Sodium Metabisulphate in you making your Water profile. Any reason other than the Sodium and Sulphate ? Just never seen it used before. Thanks
Hi David. I know you’re a stickler for brewing a recipe „as is“ the first time, but still just wondering if you think the Hoppy NEIPA water profile in BF would also work well with this recipe as I like the pillowy NEIPA mouthfeel you get from inverting chloride to sulfate ratios.
Looks like an interesting recipe, I have to give it a try! One question tho - why did you stir the protein on the top of the mash instead of get rid of that (using a sieve for example)? Thx for the answer.
Thanks David. I stir the protein in because I feel that it is part of the beer. There are two camps on this. Try both and see what you think. Most remove to aid clarity but I do not see the need.
Hi David, Thank you very much for this great video and the recipe! I am still fairly new to Homebrewing and maybe lacking some basic knowledge. I have a question regarding the hops addition: how do you calculate IBU for a hopstand addition? I want to brew a 5 gallon batch of this recipe. The first hops additions would have a boil time of 15 min. With various IBU calculators I get to hops additions of 8g for Centennial (10%aa) and 3,7 g of Mosaic (12,5%aa). But when I enter 0 min boil time as hopstand (because it's not actually boiling anymore), the IBU drops to zero. Is there a special calculation method here? I would greatly appreciate your help here. Thank you so much!!!
Hi David. I’ve been trying low ABV beers following a lot of the same concepts here you presented… I have to ask, is there a reason not to increase the grain bill and go even higher with the mash temp? I made a Pliny clone recipe recently but mashed at 185 F. Beer still came out at 4% with a finishing gravity around 1.028! The beer was not sweet at all, and in fact was almost too dry. I think this is because of the lack of ethanol (which is perceivably sweet) and because so few short chain fermentable sugars were converted in the mash. The beer to me, has the body of a full IPA. Anyway I’m trying again, but bumping the mash temp even higher to further reduce the amount of alcohol and also adding lactose to account for the lack of sweetness in the previous beer. I’m interested to hear your thoughts. Cheers!
Hi David. I just brewed this for the second time. my efficiency was better than expected, so I was one point above expected OG, but it only attenuated down to 1.021...I'm pretty sure mash temp was spot on...any ideas what could cause this? cheers -j
Hi Josh, there are many variables at work here. Graincrush, the grain itself , temperature and so on. You could brew side by side and get slightly different results.
This better work, David 😂😂. I’m very tempted to give it a go and appreciate the vid/recipe. If doing a full GF batch, do you think the top screen would be required? I have to fight for every day that I brew- 10L or 20L is the same day. Thank you.
@@DavidHeathHomebrew I really like your concept. I was looking at the option of heating up the finish beer to remove the alcohol but what you’ve done is much cleaner. (and I don’t have to use and clean the chiller again). Thanks again.
Can’t wait to give this a try, excellent video as always and I am surprised at how uncomplicated it was and using normal yeasts. Is the main reason for the low abv from the increased mash temp and do you think it will suit other styles of ales? PS enjoy your hard earned break🤗
Hi David! Thank you for teaching us how to brew better beer! This is very interesting. I must try brewing low alcohol beer. One question only: after dry hopping, do you leave the strainer in the fermentor until hitting the FG, or do you pic it up after three days, with increasing risk of oxidation? /Anders
@@DavidHeathHomebrew Hi David, Thanks for this recipe. Brewed it on Sunday and was almost finished fermenting by Tuesday morning dry hop. Could you please confirm that the total time you keep it in the fermenter is around 6-8 days? I'm happy for this to be the case but it seems much shorter to what I have been used to and I don't want to jump the gun if the brew will benefit from a little longer in the primary. Cheers
Nice one David, thanks! I’ll definitely be giving this a go! I’ve often thought about adding Maltodextrin to a low ABV beer to add body, is that something you’ve tried before, or know at pros/cons of doing?
Not really no. There are beers out there with more and less sugar compared. This is not sweet tasting either. A cola , for example will have much more sugar and a sweet taste.
hi David! I´m exploring low alcohol IPA home brewing and I wat to try this. one question: do you think that it is possible to make this recipe with underpressure fermentation? I´m lately involved with that and my brief experience is that I really minimize oxidation.... thank you!
Thanks for the Recipe, although after 3 months in the bottle mine is starting to get a soap-y taste. Any ideas what might be causing this? It's not the first time I've had this soap flavour with ultra low alcohol beers, trying to work out what element is causing it.
I have family with poor alcohol tolerance and to date have not tried many of my homebrews. This recipe is the solution for them and they have loved it so far! My first keg went way too fast and I had to scramble to brew another batch since it has been such a hit in my house.
That is very good to hear David. It is hearing things like this that make everything so worthwhile for me. Cheers 🍺🍺🍺
I brewed this tonight and looking forward to the end result. It is much quicker brewing a 10 litre batch low ABV beer: less grain, fast sparge, fast boil and transfer.
Cleaning still took the same time though :-)
Cheers Trevor. Yes a nice fast brew but sadly cleaning is needed :p
How did it turn out in the end?
@@Alexlevy47 ok but thinner than I expected. I think I needed to pay more attention to ph. I will try again though.
This recipe is really good! My brew based on this recipe ended up with an ABV of 0.9 and now it’s been conditioning in a keg for 5 weeks and it’s really good and tasty despite the low alcohol content. This will definitely be a standard beer in my house as a complement to the other beer I will have on tap, sometimes I just feel to have a beer or yet one but don’t want the full amount of alcohol as in a 5% beer or so. 🍻😀👍
Great to hear Thomas. Yes, I believe this was a large sucess.
I've been excited about many recipes before. But now I can't wait. Low ABV is requires a lot of innovation and it seems we are headed in a great direction. Amazing content, really interesting the science added with the Lallemand collaboration. Thank you, Personally I would love more low ABV/Session content in the future. Great stuff!!
Thanks Lee. Yes, this is a pretty technical method and recipe. Thankfully it is very easy to do at home though.
David. I have had the ingredients for this one lurking for a while as I was rather concerned about brewing it. I need not have worried. It went all according to the DH book and what a fantastic pint it is too. I made a few mistakes like adding the lactose a bit too early so the mouth feel may have been a bit compromised but all in all terrific and at a reasonable cost so I shall be doing this again. I thank you Sir…..
Great to hear, easy when you know how 🍻🍻🍻
I've been delving in hop water and low abv recipes since my last health checkup. My liver and I thank you.
Cheers Jin.
Wahooo just drink the first bottle of a 20L batch, your recipe is exceptional ! Really happy of the result. Got 1,05% on primary fermentation +0,35% for bottle conditioning. The next on the list is your neipa next gen ! Thank you David !
Great to hear! Yes, this worked very well but it took some experimentation to get it right 🍻🍻🍻
Thanks for such a great video and great advise. I recently put down 2 test batch low ABV brews! Watching this video will help with my next 2 test batches. 😎
Great to hear, much appreciated. Enjoy 🍻🍻🍻
Hi David ! I brewed your recipe as a 20 L batch , and swapped the centennial with cascade because I didn't have any. It was Amazing! Most of my friends could swear it was a 4-5 % ABV beer. The keg kicked in one day :) I used Fermentis S33 ,and it finished fermenting in 4 days at 20 C. OG-1.026. FG-1.018. Can't wait for the next batch to finish fermenting... Keep up the good work my good Sir!
Great to hear Emil :) Centennial is essentially super cascade, so you were in the right neighbourhood. Yes, this recipe certainly has fooled everyone that I blind tested it on. Cheers 🍻
Nice one Dave ,very handy for those of us on safety critical work and have to be careful with consumption as well as our waist lines !
I'm going to brew a full batch ....😉
Go for it Scott, hope you enjoy it :)
In my head low ABV was around 3% this is a whole other level I’ve never tasted anything like that I am eager to try it.
Yes, I did think about calling this ultra low. Certainly more of a challenge at this level :)
I brewed this recipe recently, it was very tasty. Thanks David! much better than 0.0% beers. Since then I got to sample Brick Lane Brewing's 1.1% which tastes suspiciously EXACTLY the same. Which launched a few months after your video 🤔🤔
Great to hear :)
Yes, I know that my recipes get copied.
I share them for free and really do not mind.
Some do ask for permission, which I always happily give.
I brewed this beer 7 months ago and it still tastes great. On my tongue it was a bit "thin" the first weeks, but after increased carbonation and more time for conditioning it became more and more tasty. Unfortunately the keg is almost empty now, so I must brew it again.
Yes, carbonation is going to help for sure. Great to hear that you enjoyed it 🍻
Hi David made this recipe. Two week bottle conditioning and is fantastic. Thanks for providing this recipe. Tom.
Cheers Tom. Yes, I was very surprised myself how good a low ABV beer could be with the right techniques and recipe.
This looks like a very interesting prospect. Quite a few of my customers have asked about low and non-alcohol beers. I will point them in the right direction, once I've had a go at brewing it myself. Thanks DH
Cheers Simon.
spectacular -well done david, have been looking for some low alcohol recipes on u tube and at last we have a good one----superb -keep the low alcohol brews coming
Cheers Tim. Yes this actually went beyond my expectations
Well done David, this is just what I was looking for. So timely, can’t wait to try.
Thanks Andrew, great to hear, enjoy :)
We need more content like this.. To do a great low ABV beers is a testament to a good brewer.. Beavertown do a Smashing Low ABV beer
Yes, a challenge was set and I love those. I figured going this low was going to be more challenging. In all honesty I did not expect it to work so well but here it is :)
Thanks for this gift David. I brewed the recipe and doubled up for a full batch. Finished up with 19 litres. Final gravity bang on 1.018, but with a litre less my ABV was 1.05%.
It’s only been in the keg for 5 days, but I couldn’t resist a taster. I certainly wasn’t doubting you, but I am seriously impressed with this. Certainly not a big NEIPA, but very drinkable. Looking forward to trying it out on unwitting Guinea pigs in another week or so.
I might try the next one with US-05 for comparison, but maybe not……..
Cheers Mike. Yes it certainly works :) If you use US-05 then the ABV will raise some. The recipe is balanced around this level of alcohol in particular.
@@DavidHeathHomebrew Yes, I understand the ABV will be higher, hopefully still below 2%. Just may try it as a comparison.
The original recipe however is definitely a keeper and will occupy one of my kegs for the foreseeable…….😊
Thanks again 🍺
Cheers Mike 🍻🍻🍻
Well, this beer turned out even better than I expected! Of course it‘s a pretty ‚light‘ beer (don‘t wanna quite say ‚thin‘…), but has a nice flavor and is a great thirst quencher. I will especially look forward to (brewing and) having this beer in the summer! What I‘m really enjoying now is coming home from work and being able to immediately quaff one or two of these without getting ‚blasted‘! Or just being able to enjoy more beer during the week (without regretting it when the alarm goes off (too) early the next morning!😉) Also, I had this in the FV with the yeast pitched after only about 3 hours, so I’m thinking in the future, I can double up on Brew Day and brew this quickie first, and then a ‚bigger’ beer. That will save heaps of time on set-up and clean-up and I’ll always have low abv beer in addition to a regular one. Next time I will try your suggested water profile, tho. Thanks David! Cheers!🍻
Cheers Josh. I was surprised how good this developed myself! Very nice to have a beer like this around I agree! 🍻🍻🍻
Low ABV seems like a really interesting space to explore, especially for avid homebrewers. I would love to see try out different styles and build out recipes for low abv alternatives to popular styles. Thanks for posting!
Thanks. Yes, this is certainly an under explored area for homebrewers. Perhaps I will start a similar project with a different style later.
I'd like to see you try other styles too. I love beer but also like trying to be a bit more healthy. So low abv beer styles is a fantastic idea for a series on your channel.
Thanks Richard. My latest shared recipe video features a 3.5% beer. I like to share different things each time. Check this one out:- th-cam.com/video/TeI9anZNWwk/w-d-xo.html
Hi David! I will brew this recipe tomorrow, really hyped for it!
I guess you have already tried it, but...
I have found one quick way to speed up the cooling with an imerssion chiller, and that is to stir with the chiller. Use gloves!! The output pipe gets really hot when doing this!
Cheers! /Anton
Cheers Anton, I hope you enjoy the brew.
Yes I showed various immersion chiller techniques, inc this with this video:- th-cam.com/video/WHUOMDYNm9Y/w-d-xo.html
@@DavidHeathHomebrew
It is a fantastic recipe! (Used Aromazyme)
I have served family and friends and they also liked it very much and they thought the % were around 2-5% abv, impressive
Thanks alot, I will have this on tap 24/7!
Also, have you done some more testing with Aromazyme?
Great to hear , yes I use aromazyme. It seems to have effect.
Nice one David, glad I made a full batch to fill the keg as it's awesome. Loving the low alcohol mid week.
Great to hear Jared, this has certainly been popular :)
I'm very excited about this. Going to try and add a bit of weed extract to it at bottling for my friends who don't like to drink much
Great. Haha, well yes that might work! Not something I can say I have tested.
Cheers David ! Brewing 50L of your recipe tomorrow, let see how it turns out !
As usual, thank you for the great content.
Cheers Laurent, I hope you enjoy it :)
Really cool experiment. Some might say why bother.. But I think it's a great way to get your hop fix without the alcohol effects. 👍🍻
This will not be for everyone but I believe that those that try it will be very pleasantly surprised as to how good it is considering the alcohol level. I am drinking it more often that I expected myself and really I am mostly into the stronger IPA styles.
David excellent video & recipe, just what I have been looking for. Will definitely give this a go in my new Grainfather. Thank you, keep up the good work.
Great to hear Andy, cheers 🍻🍻🍻
I make a sort of low ABV beer but use Maltodextrin instead of Lactose. Will definitely try this as I want to get it below the ABV I have now.
I hope you enjoy it Chris.
I made this with a few minor changes (2% as I only wanted a low alcohol rather than alcohol free and therefore didn't use any lactose, and S33 instead of Windsor as it's more easily available and cheaper). By god it's a good beer and a fantastic thirst quencher when served very cold. Excellent 👍
Great to hear. Yes this works with more alcohol too 🍻🍻🍻
Hi. What changes did you do in order to get 2% ?
Thanks in advance
@r0baa I would suggest using Brewing software with the recipe loaded. Then try changing the mash temperature first.
@@DavidHeathHomebrew Thanks! I will do that. I was curious if non alcoholic brews and alcoholic brews need separate fermentation buckets? Are there different bacteria altogether and washing won't fully remove all?
No concerns there thankfully 🍻🍻🍻
Thanks for the video! I'm a fan of lower ABV and will try this one.
Great, I hope you enjoy it as much as I have.
Wowww. Thanks, David. This is a must try! 1% ABV makes it a perfect midweek/school night beer.
It sure is Ravil. Enjoy :)
I'm going to try this! I just brewed Brewdog's Nanny State. Tasted it today just before dry hopping and I didn't like it very much (so far). Granted my mash temp was low so maybe that contributed, and maybe it will be better after dry hopping. This recipe looks much more up my alley anyway.
I hope you enjoy it Dustin 🍻🍻🍻
@@DavidHeathHomebrew I just finished. I came in at 1020 (a little too much water). I was wondering...doesn't mashing at this high of temp extract tannins? You said it tastes good. So far it looks and smells good. 🙂
Hi Dustin, no there will be no extraction of tannins with modern malts.
@@DavidHeathHomebrew my aromalyze just came but I pitched yeast 2 days ago. Should I go ahead and add some during dry hopping? 🙂
It is best added at 50% attenuation.
Well we are certainly at that time of year for this. Typical British heatwave here in the UK at the moment 3-4 days with temperatures in the mid-high 20's. I was planning a quaffing ale next.
Interesting about the S33. I THINK I bought this as a "bottling yeast" some time ago to add to an Imperial which would have completely fermented out by the time I bottled. I am not sure what I did now without digging up the notes. I may still have some which may revive OK.
Great, yes its the same here in Norway. Even had some 30C plus days!! Hope you enjoy it
Looks delicious! I think the haze looks fine for this style, cheers!
Thanks, I love the haze personally :)
Indeed interesting, this on I will tryout, never thought Would say that about low alcohol beer. 🤔 Thanks David for your time and effort. PS: 2 - 3 brew sessions are in front of this low alcohol IPA 😊
Thanks Allan. Yes, sure was an interesting project. I am drinking it more often than I expected! Its going pretty fast!
Hi David, great recipe as always.
Quick question, would it be worth adding a little bit of torrified oat flakes for extra mouthfeel? Or would that disturb the fermenting process adding unwanted proteins or what?
Thank you. I would stay with the recipe, nothing more needed 🍻🍻🍻
Awesome as always! Best content on youtube. Period. Thank you!
Thanks Jamie, much appreciated :)
Thanks David. Definitely going to try this. Any chance you’re working on other styles like lagers? Summer is coming up and some smashable beers sound good.
Thanks
Thanks Aaron. I am always working on new things! I have released quite a few lagers already, the latest being a Munich Helles not long ago.
Hi David. Thank you very much for sharing all your knowledge in a very understandable way. I am going to brew a whole batch off 22 ltrs. in my Grainfather G30. The grain batch is 2,34 kg. Should I use (and buy) the Micro Pipework for this small grain bill ?
Hi Ole, glad you find it useful. You will be fine with the regular pipework. Half way give the grain a stir for a minute and that will work nicely.
I've read that SafAle S-33 leaves maltrotriose behind as well, which may be suitable for this type of low alcohol IPA. The flavor profile is considered "fruity" and best for NEIPAs.
It does, I recommended it in this video as one of three types of yeast suitable for use with this recipe.
@@DavidHeathHomebrew Apologies! I did not see that at first. Great video and content as always.
No worries at all :) Thank you :)
Hi David. Brewed this again (with my own hop schedule), and what I‘ve noticed is that if I mash as you suggest at 79°C, then I don‘t get full conversion (iodine test), even if I extend the mash (last time up to 2 hours!). I‘m still hitting target gravity (actually always above because with this little grain, I get amazing efficiency (~88%) on my system). And this last batch, especially, I thought it tasted a little bit starchy…my theory is that the 79°C denatures the enzymes before conversion is complete. I will be trying even less grain (as I‘m usually above target gravity anyway) and a slightly lower mash temp, like maybe 77°C (don‘t the enzymes denature at about 78°C?)…I‘ll report back after the next batch in a couple months, I guess.
Hi Josh, yes the grain denatures quickly at this temperature. This is part of the design of the recipe to gain flavour but a lower amount of fermentables. I did test various other high temps with varying results. Plenty to experiment with here for sure. By the end of my testing I put forward what my taste testers preferred, whilst keeping the alcohol low.
@@DavidHeathHomebrew I understand. So, you also don't get full conversion? i.e. *not* having full conversion is part of the recipe?
Exactly. But you still get flavour from the malt.
Awesome work as usual David. I'm going to brew this next week and have some Aromazyme to try. Is this added when pitching the yeast or when dry hopping?
Many thanks 🍻🍻🍻
Yes, this is to be added before fermentation, so add at yeast pitching time. Enjoy 🍻🍻🍻
@@DavidHeathHomebrew legend, thank you very much.
@jackieatkins7003 cheers Jackie. I have a Low ABV lager coming in a few more weeks too. It is a bit higher in ABV though at 2%.
Very interesting thank you. I will be looking further into this for trying to make that 2% Sweetheart Stout for the wife. It's the perfect reason for the new equipment arriving lol :)
Cheers Paul, I hope that works well for you :)
I will use this, thanks! Great video.
Glad it was helpful! Cheers :)
Hi, David! Excellent work! This summer I was planning to try a very similar approach to a low abv ipa (high mash temps and maltotriose-negative yeast) but maybe a bit closer to a hazy/new england style. Your video was very inspiring, thank you! A couple of questions: How and when do you add the aromazyme? At the moment of pitching? When you do the dry-hop? And finally: I've seen people that had some bad experiences when dry-hopping this kind of low abv/low ibu beers, resulting in astringency and harsh bitterness. Which amount of hops you think would be safe to use without risking to end up with an out of style bitterness? Or maybe should I not dry-hop at all and increase the hopstand charge?
Great to hear Emilio. The Aromazyme is best added at 50% attenuation. Dry hops add in the late stages of fermentation. Bad experiences will be down to poor technique or BU:GU balance. I can only present you with my findings for this type of Low ABV at thd moment. There is no one correct amount of dry hop as it depends on the recipe and balance.
Great video cant wait to try this one
Great, enjoy 🍻🍻🍻
Hi David, Great recipe will sure try to brew sometime! Does the flavour has any sweetness in it? I'm finding a lot of low alcohol beer has sometimes a sweet taste. Wich I do not like. Thank you and keep up the good work
Thanks Tom. I hate that too, so no :) It was in the design from the start ;)
Hi David ! I tried the recipe and it came out fine - I was surprised. I would like to brew a low alcohol wheat beer. Do you have a tipp what procedure I should choose here?
Some use a stopped fermentation. Thank you. Alex
Hi, great to hear. You could use similar methods as used here but it would likely take a number of trials to get right.
Thank you!
This is my next summer batch!
Cheers :)
@@DavidHeathHomebrew
I would like to thank you for all your work and express my gratitude, for every video you have added on this channel. I started two years ago by brewing from extracts and now I make beers according to your tips that taste delicious! It's almost hard to believe how much work and knowledge you have to put in, creating an endless source of information on such a wonderful hobby!
If I remember correctly, do you weight lift? I'd love to hear your opinion on combining your love of beer and wine with training at the gym ;-) Maybe it's good video idea?
Cheers!
Thank you. Yes it is a lot of spare time work but I enjoy it and the difference it makes for people. Yes, I train at a gym 5 days a week usually. Not so easy since covid as my gym has mostly been closed.
Now David, I respect and appreciate you, and I love the recipe, so I do hope you won’t take this as a vile and offensive request… 😄 Bur would it be possible to reduce the ABV to 0.5% by, for example, reducing the grain bill in Brewfather until the ABV reads 0.5%? Thanks!
Haha, no offence taken. Yes, you can do that. It just tastes better as is 🍻🍻🍻
Thank you for the quick response :) I understand. I might test it out, as I’m bound to make this recipe many more times. So thanks again
@Mr_B31 Enjoy 🍻🍻🍻
This is great. Definitely going to give this a go 👍🏻
Thanks Mark, enjoy :)
Thanks for the video and recipe. I recently tried my first low alcohol brew with a recipe that called for 1.010 OG and used verdant yeast, but it didn't have enough sweetness or really any malt flavour to balance the hops so I think this recipe looks like a good next attempt. Just a question about how you dry hop - I see lots of new breweries suggest you need to soft crash to around 14c to get yeast out of suspension and then remove the yeast from the bottom prior to dry hopping, idea being that as yeast settles out it pulls the hop oils down with it reducing flavour. They also suggest rousing the hops once or twice during dry hopping, though I've found if i do this with T90s and not lupomax I get astringency. From what I can tell from your videos you don't seem to do this, looks like you dry hop during fermentation so theoretically the yeast would pull out the hop flavour as it settles - but doesn't look like you have any problems? Thoughts?
Cheers Will. Recipes for low ABV really need to be pretty technical like this one to work. Balance is key and is often misunderstood.
I think new breweries can only really give information on what they feel works for them with the equipment that they use. Mostly this will not be relevant for other breweries even, let alone homebrewers with much smaller batch sizes and equipment. We are all more reactive to change when we find a problem. If it isnt broken then no need to fix it. The methods I show work for me within homebrew. They should also work for most homebrewers as there is no much variation in equipment and volumes.
@@DavidHeathHomebrew thanks for replying. I can't pull yeast off the bottom with my setup either as I have a fermzilla all rounder. Do you? Do you think there's any need to?
No need at all in regards to dry hopping within homebrew as I experience it.
@@DavidHeathHomebrew Hi David. Have to say I'm really surprised by how good this is. Only brewed it a week ago and am drinking it already. Took 24h to hit FG, added aromazyme and dry hops on day 2 and let it sit for 3 days, then kegged. Think it will only get better with conditioning but tastes as good if not better than all the expensive craft non alcoholic cans already. Just wondered have you experimented with increasing the dry hops? Would love to up the hop flavour a bit but know there's a limit with hardly any alcohol. Cheers.
Great to hear Will, I was surprised myself, considering the alcohol. Careful with changes, as mentioned in the video this is the sweet spot and there is a thin line on low ABV recipes.
Very interesting technique. What are your thoughts on trying this on an Irish Red? Maybe experiment bumping up the Munich and add maltodextrin to your Irish Red recipe? I have a friend that quit alcohol but misses beer and this is his favorite style, so although not really alcohol free I think this is as good as one can get to it without compromising flavor.
Thank you. I think if you were to put all these techniques together then with careful planning and some trial and error recipe development you could produce other styles to a good standard. Anything that you can dry hop would be easier though when we are talking about such low alcohol levels.
Hi David, thank you for all your videos I have learnt alot from you. Have you heard of using reverse osmosis to get a no/low alcohol beer or do you have a video this subject? Thanking you sean
Hi Sean, Ive never used it , so sorry its not something I can advise on.
@@DavidHeathHomebrew Hi David, thank you for getting back to me. I really enjoy your channel and content.
Great to hear Sean 🍻🍻🍻
I like the natural look
Me also. Its real :)
Hello David Thanks a lot for This video. Its very good and informative. I have Tried different Low abw. But This method and type of yeast gives a lot of sense. I look forward to brew it. Do You have plan or a reciepe for how to brew a Low Alcohol Dry stout?
Thanks Jimmy. This is the only style covered just yet but I might start testing and writing for other low ABV styles soon.
Hey David, I need a video about Oxidation problems especially by brewing with the Grainfather. Very important for me. Every light beer oder pale Ale got these terrible flavour. Thanks for every help
I have one :) Check this out :- th-cam.com/video/cfZ-wHRtDKE/w-d-xo.html
Hi David. I am long time fan of your channel and recipes. Going to give the 1% IPA a crack. One question, with only 1% alcohol do I need to adjust the post fermentation PH to below 4.6 as you would with a N/A beer of 0.5%? Basically is 1% alcohol enough to keep any nasties out? Thanks for all the great information over the years.
Hi, I did not and personally faced no issues. Many have tried this and ive only heard positive feedback so far. 🍻🍻🍻
Thanks for the reply, much appreciated
Cheers 🍻🍻🍻
Never had an as easy sparge lol. Can’t wait to taste it!
Haha yes, not much malt :)
@@DavidHeathHomebrew need a word of wisdom. Fermentation was done in 18h. I guess I could have dry hopped from beginning. Thinking racking to 22-23 degrees then cooling to 15 to dry hop. Would you agree? I like to dry hop when a couple points left. Guess that’s too late. What would you do?
Excellant. You had happy yeast. Yes, I would raise to 23 to protect the brew. Personally I would keep it there for dry hopping top but it is a matter of taste.
Hi David love your channel. Have been looking for a low ABV beer for a while, so brewing this today. I am doubling recipe. Do I have to put 2 yeast packets in?.Thanks
Thanks Tom. You probably will be just fine with 1 packet. Best to use a yeast calculator to be sure.
Hi David, I've just started exploring the relm of low ABV brewing and came across your video. I'm keen to give this a try as my first attemp, as I've brewd a few of your other recipes which have been very enjoyable. Question I have is when scaling this recipe up in BF to suit my equipment, the mash PH comes our at 5.11. Should I be raising this to 5.5 ish or not bother? Also is there a need to reduce pre fermentation PH to 4.6ish to guard against pathogens?
Feel free to tell me I'm over thinking it 😂
Great. You will be fine with a ph of 5.1 🍻🍻
Cheers David 🍻
I'm a seasoned Brewer with over 200 all grain brews covering about 120 recipes, 25 originals and quite a few of David's including my spins on David's recipe guides. I brewed this recipe following it closely. I taste tested it before kegging and it was awful. Down the drain it went. The only brew I've ever dumped. I can only compare it to stale water, I am at a loss to describe it any other way.
I highly trust all of David's content. But I'm really puzzled on this one and am not too inclined to pursue LA brewing. Open to suggestions...
Hi Alan, it sounds like something went potentially wrong If it tasted stale.
@@DavidHeathHomebrew that's quite likely as the recipe had a lot of positive feedback. But it's not like it's a complicated recipe or uses a technique, such as decoction, that I have little experience with. So I remain puzzled.
Meanwhile I wrote an ESB recipe based on your guide and am excited to plug it into my brewery schedule.
@alancondra9342 No recipe will create staleness . It has to be something at your end. Perhaps ingrediants or a process. Enjoy the ESB 🍻🍻🍻
David - this looks great and am going to give it a try. One question though - an entire packet of Windsor seems overkill for 10l. I frequently brew small batches and have never pitched an entire packet of dried yeast (6g max for a strong beer). I'm thinking about 3g should do it. Have you tried with a smaller quantity of yeast yourself?
Hi Ken, yes you do not need the whole packet but it will not do any harm if you do.
With so low alcohol content the beer must go bad faster than normal strenght beers. Have you tested how long it takes to get worse?
Great video! I have try this at some point.
I would expect about six months due to the hopping but none of the batches that I have brewed of this have lasted more than 2 months.
If one wanted to avoid lactose for those with intolerances, would there be an alternative addition to help with mouthfeel and balancing the bitterness or is it just a case of leaving it out?
You could use maltodextrin, however I did not like the results as much compared to lactose.
Hi David, thanks for the recipe. I put all your numbers and adjusted hop IBU's into Beer Smith. Am not coming up with the same ABV (2.5%), BUGU ratio (0.485) and my estimated mash efficiency is way higher (96.3). Also using the Lallemand yeast, Beer Smith is showing a FG of 1.007. I'm thinking the FG and mash efficiency are the cause of some of this. Ya got any quick tips to help me get things more in line with your recipe? Thanks David for all your advice and recipes that you share with all of us. It's people like you helping people like me. 👍
Hi Vince, Brewfather makes adjustments that Beersmith cannot do that I am aware of. This is mostly around mash temp and the limitations of the yeast used. As long as you brew the same recipe then all will be fine, no matter what beersmith says.
@@DavidHeathHomebrew Thanks David. I'll just roll with it. 👍👍. Cheers
🍺🍺🍺
could you use less malt @ lower mash temp & fewer hops to decrease the total cost of this recipe or does the 172 degree mash temp produce more sweetness with unfermentable sugars combined with the Windsor yeast profile to better balance malt vs hops? Taste great & less filing? Thanks for doing the recipe & research.
It really needs to be like this for the best taste. It is not an expensive recipe though :)
Made a batch of this (Scaled up to 25L) and its a winner! Thank you David.
I wil be making it again but can't get acidulated malt at the moment. The scaled recipe I am using in Brewfater this time asks for 140g of acidulated malt.
Can I replace this with Pale Malt and add say 13g of 10% Phosphoric Acid? I found this figure from a Brulosophy recipe where they replaced 200g with Pilsner Malt and 19ml of 10% Phosphoric acid.
I couldnt get the Fulsang Pale Ale malt either so will be using Extra Pale Marris Otter.....
Thank you!
Great to hear 🍻
The acid malt is there purely to reduce PH. You can remove it entirely if you decide to change your water differently. I leave it in to assist those new to brewing. So yes, replace it with pale malt or maris otter. Use brands that you can obtain.
@@DavidHeathHomebrew Thanks for the reply David. Gives me confidence. It’s a cracking beer and the head is so fluffy! Looking forward to seeing if using the extra pale maris otter changes the malt flavour by much. I’ve not used extra pale MO before but a hint of biscuit in the profile could be good! Happy Brewing!
Great and cheers 🍻
Looking forward to trying this one :)
Thanks Jason, enjoy :)
What is the juice bottle with the green lid for? 9:42s into the video where you are adding hops to the fermenter there is a (what looks like) 3l juice bottle with a green lid sitting in your fermented beer, just curious what this is for/does?
Hi Philip, this is not an ingredient but actually equipment. It is a floating hydrometer that is added so that you can see the gravity at all times.
G'day David. Another great video thank you. 👍 I'm going to brew this as it's nice to have something with a little less kick for the weeknights but still with some flavour. My LHBS doesn't stock Weyermann Carapils and have suggested Voyager Chit Malt (I'm in AU) as a substitute. Would you agree this is a suitable substitute? Thanks in advance 🙏
Gday 😎
Yes, in looking this malt sounds like a good sub to me. Enjoy 🍻🍻🍻
@@DavidHeathHomebrewI finally got around to brewing this and it’s very good. A bit of lingering sweetness but very tasty and refreshing. Definitely brewing again but with a bit more colour.
Great to hear, enjoy 🍻🍻🍻
Hi David, im using this recipe for my first non alcohol beer and cant wait to get into it. you haven't put any amounts for the hop editions for the boil. im not great at using software so was wondering if you had a ball park for the hop amounts? im doing a 20l brew in a braumesiter and have the same hops as the recipe.
Hi Damien, Great to hear. You can check out the recipe in full by going to the Brewfather link in the videos description. This shows the weights I used. But beware that there is no bull park for hop amounts. I have an easy guide on using Brewfather though. th-cam.com/video/Vv-bU757E7w/w-d-xo.html
thanks David will check it out
🍻🍻🍻
Hi David, thanks for this and all the other great recipes. Tomorrow is brewday and have a question about de OG. Is this measured with the lactose in, or without?
Cheers 🍻🍻. If its in the recipe then its included 🍻🍻
I love Brewfather!
We all do :)
Hi David. Thanks for another great video. I have tried making this beer myself, using the same recipe, but leaving out the aroma enzyme.
Before dry hopping the FG was 1.018, spot on. However after det hopping the FG dropped to 1.005, i.e. a big change in mouthfeel, balance and ABV. I've learned from Brulab that Centennial is known to cause hop creep. Is this something you've seen? Is it another hop that could be used instead? Is there a way to avoid hop creep?
Hi Håvar, Glad you found it useful, all of my testing was without the aroma enzyme and it worked very well. If you used the recommended yeast then I believe that the problem you faced here was much more likely to be wild yeast. This is something much more common in the summer and can be impossible to avoid. I suggest brewing another batch and keeping your fingers crossed. Usually hop creep will cause DMS, have you smelt or tasted any signs of this? I guess you would have mentioned it.
@@DavidHeathHomebrew Thanks David. Can't say I've detected DMS, and although it could be difficult with such a hoppy beer, and I'm pretty sure the DMS level is low.
Thus a wild yeast causing the FG to drop makes sence.
I will for sure try making it again. I would like to be able to make a low alcoholic beer better than the commercial examples.
That is good news then :) Hop creep is not very common but it is something that hits the news from time to time. Wild yeast however is surrounding us very often and almost all brewers will encounter it.
Hi, thnks! What to use for people with lactose intolerance?
And also how to adjust the recipe for a hard water profile, like water for hoppy amber beers? Thanks again from Berlin
Tricky one. If there was an alternative that was as good then I would have loved to mention it. Maltodextrin is an option that I started with but it was not good enough in my opinion.
@@DavidHeathHomebrewI get it. Thank you for your time to answer, you have a really good channel here 👍
Thanks Adrian. Much appreciated.
9:05 Temperature control is the next step I want to achieve in my homebrew journey. Information on yeast package and even sometimes company website is close to nothing. Where can I find more information about yeast best temperature schedule?
That is a hard one, but the best advice I can give with yeast. If you want the malt to shine you ferment at a lower end of the temperature range and if you want the yeast flavor to come through you ferment at the higher end. Also fermenting warmer will allow the yeast to ferment more quickly. Some yeasts like the Belgian's you want the yeast flavor to come through so you ferment at a higher temp, in case the Belgian yeasts you get more banana, clove and spice notes. I've also found that English ales tend to start at a lower temperature and go the high end, granted as yeast ferment they will increase the temperature of the wort at the same time.
Try some BYO articles
byo.com/article/controlling-fermentation-temperature-techniques/
byo.com/article/fermentation-temperature-control-tips-from-the-pros/
Most yeast will have a data sheet , found on the manufacturers website.
Are there any kveik yeasts that you would recommend for this recipe? Would love to push the citrus with some Voss or something. Thanks for the video, David!
Not really, part of this method is around a specifically different type of yeast.
Hi David. I‘ve brewed this a few times now and I love it. Great right after work or with a meal. I‘d like to share my take on it, which isn‘t tropical/fruity like your original with mosaic, rather more classic fine:
Batch size: 30l
abv: 1.2%
OG 1.027
FG 1.018
IBU 13
BU/GU 0.5
Mash efficiency 80%
Brewhouse efficiency 75%
Mash Profile 78°C/40 Minutes
Yeast Lallemand English Ale Yeast
Grist
====
2.8 kg Pale Malt Weyermann
250g Acidulated Malt Weyermann
200g Carapils Weyermann
200g Munich I Weyermann
extra
====
150g Lactose end of boil
Hop Schedule
==========
15 min 5g (4.4IBU) CTZ
15 min 5g (6.5 IBU) Polaris
Whirlpool/Hopstand 10g (1.9 IBU) Polaris
Whirlpool/Hopstand 5g (0.6 IBU) CTZ
Dry Hops 60g Polaris 3 days
Dry Hops 30g CTZ 3 days
(remove)
Dry Hops 50g Mandarina Bavaria 3 days
Dry Hops 50g Ariana 3 days
maybe somebody else will enjoy it as much as we do.
Cheers! 🍻
Awesome, thanks for sharing Josh. Interesting hop profile for sure
Hi, will brew this today, cannot find acidulated malt, but have lacric acid. How much should I add?
No problem, replace with more base malt instead.
Hi David, you leave the top plate off with this small batch until the sparge, why is the top plate necessary with a large batch during the mash as you suggest? I like the access to the grains during the mash.
With a regular batch it aids in washing through the grain which gives, in my testing , a bump to efficiency. However, if you dial you numbers in without it then no problem.The mash is automated though, so access is not really needed as such.
Great video David! One question though: when did you add the Aromazyme? During primary fermenation? And did you like the results?
Thanks Joost. It is added at the point of 50% attenuation during fermentation. Yes, there is clearly improvement on the aroma but its not huge.
@@DavidHeathHomebrew thanks for your answer! I just bought the stuff, and can't wait to give it a try!
Great 🍻🍻🍻
Hi David- great recipe which I have brewed already, just waiting for some fermenter space. Two questions- In your opinion, Do you think this beer would ferment well under pressure ??and You use Sodium Metabisulphate in you making your Water profile. Any reason other than the Sodium and Sulphate ? Just never seen it used before. Thanks
Yes, this will be fine under pressure. The water profile is actually blank. I leave that for others to decide. I suggest SMB for the fruit :)
Hi David. I know you’re a stickler for brewing a recipe „as is“ the first time, but still just wondering if you think the Hoppy NEIPA water profile in BF would also work well with this recipe as I like the pillowy NEIPA mouthfeel you get from inverting chloride to sulfate ratios.
Yes, that will probably work for you if you enjoy that profile. Water profiles are somewhat personal really.
Hi. How long could this be stored in bottles? Thought outdoors since winter is approaching.
Is this too hard for a first time brew?
Hi, transferred correctly and this can last a year or more. No problem as a first brew 🍻🍻
Looks like an interesting recipe, I have to give it a try! One question tho - why did you stir the protein on the top of the mash instead of get rid of that (using a sieve for example)? Thx for the answer.
Thanks David. I stir the protein in because I feel that it is part of the beer. There are two camps on this. Try both and see what you think. Most remove to aid clarity but I do not see the need.
@@DavidHeathHomebrew got your point David, thanks.
Cheers David.
Hi David,
Thank you very much for this great video and the recipe! I am still fairly new to Homebrewing and maybe lacking some basic knowledge. I have a question regarding the hops addition: how do you calculate IBU for a hopstand addition?
I want to brew a 5 gallon batch of this recipe. The first hops additions would have a boil time of 15 min. With various IBU calculators I get to hops additions of 8g for Centennial (10%aa) and 3,7 g of Mosaic (12,5%aa). But when I enter 0 min boil time as hopstand (because it's not actually boiling anymore), the IBU drops to zero. Is there a special calculation method here?
I would greatly appreciate your help here. Thank you so much!!!
Hi Kai,
I am glad that you found it useful. Yes the zero minute side works differently. Just add the same amount as shown in my recipe.
Hi David. I’ve been trying low ABV beers following a lot of the same concepts here you presented… I have to ask, is there a reason not to increase the grain bill and go even higher with the mash temp? I made a Pliny clone recipe recently but mashed at 185 F. Beer still came out at 4% with a finishing gravity around 1.028! The beer was not sweet at all, and in fact was almost too dry. I think this is because of the lack of ethanol (which is perceivably sweet) and because so few short chain fermentable sugars were converted in the mash. The beer to me, has the body of a full IPA. Anyway I’m trying again, but bumping the mash temp even higher to further reduce the amount of alcohol and also adding lactose to account for the lack of sweetness in the previous beer. I’m interested to hear your thoughts. Cheers!
This method goes really as high as is productive with mash temp.
Hi David. I just brewed this for the second time. my efficiency was better than expected, so I was one point above expected OG, but it only attenuated down to 1.021...I'm pretty sure mash temp was spot on...any ideas what could cause this? cheers -j
Hi Josh, there are many variables at work here. Graincrush, the grain itself , temperature and so on. You could brew side by side and get slightly different results.
This better work, David 😂😂. I’m very tempted to give it a go and appreciate the vid/recipe. If doing a full GF batch, do you think the top screen would be required? I have to fight for every day that I brew- 10L or 20L is the same day. Thank you.
Haha, I would not share anything that doesn’t work. You would need to see on the top screen but its unlikely.
@@DavidHeathHomebrew I really like your concept. I was looking at the option of heating up the finish beer to remove the alcohol but what you’ve done is much cleaner. (and I don’t have to use and clean the chiller again). Thanks again.
Yes, the heating up will also have a negative effect on flavour.
Can’t wait to give this a try, excellent video as always and I am surprised at how uncomplicated it was and using normal yeasts. Is the main reason for the low abv from the increased mash temp and do you think it will suit other styles of ales? PS enjoy your hard earned break🤗
Thanks Ryan. Its a technical recipe yet easy. Its the mash temp and yeast choice essentially.
The recipe is 10L and asks for one bag of dry yeast. Should I add four when brewing 40L?
Hi, No. I suggest using Lallemands pitch rate calculator. Four is going to be too much 🍻🍻🍻
Hi David!
Thank you for teaching us how to brew better beer!
This is very interesting. I must try brewing low alcohol beer.
One question only: after dry hopping, do you leave the strainer in the fermentor until hitting the FG, or do you pic it up after three days, with increasing risk of oxidation?
/Anders
I time it so that transfer of the beer is within 3-5 days. So in this case the strainer remains. I hope this helps.
Wow! That was fast!
Thank you! It certainly will help me.
Great :)
@@DavidHeathHomebrew Hi David, Thanks for this recipe. Brewed it on Sunday and was almost finished fermenting by Tuesday morning dry hop. Could you please confirm that the total time you keep it in the fermenter is around 6-8 days? I'm happy for this to be the case but it seems much shorter to what I have been used to and I don't want to jump the gun if the brew will benefit from a little longer in the primary. Cheers
Yes thats about right. Its a very sort ferment.
Can anybody tell me how I add LACTOSE to Beer Smith? I have checked all kinds of "others" but I cant find it. Thanks a lot in advance!
Its some time since I used Beersmith but i believe that you will find it as "Milk Sugar (Lactose)". I hope this helps :)
@@DavidHeathHomebrew Hi David. Thanks a million for your swift reply ;-) I tried this as well. I guess I just have to set it in manually.
Cheers Oliver.
Nice one David, thanks! I’ll definitely be giving this a go! I’ve often thought about adding Maltodextrin to a low ABV beer to add body, is that something you’ve tried before, or know at pros/cons of doing?
Thank you. You could but in my testing what I show here worked a lot better
Thanks David, good to know!
Cheers 🍻
Hello David, are your tea strainers the 3.5” size?
Yes 🍻🍻🍻
David will this recipe result in a finished beer that’s relatively high in sugar?
Not really no. There are beers out there with more and less sugar compared. This is not sweet tasting either. A cola , for example will have much more sugar and a sweet taste.
hi David! I´m exploring low alcohol IPA home brewing and I wat to try this. one question: do you think that it is possible to make this recipe with underpressure fermentation? I´m lately involved with that and my brief experience is that I really minimize oxidation.... thank you!
You certainly can but this will remove yeast esters. Its better with :)
I presume the high FG is due to the high mash temp and Munich?
Various factors and with best intentions also for balance. You cannot read this recipe like a regular one due to the low alcohol. 🍺
Thanks for the Recipe, although after 3 months in the bottle mine is starting to get a soap-y taste. Any ideas what might be causing this? It's not the first time I've had this soap flavour with ultra low alcohol beers, trying to work out what element is causing it.
How long did you leave it during primary fermentation?
It was in fermenter for 10 days, Hops were in there for maybe 6-7 of that. Hop Creep?
Hmm it could also be that the pH is too high or the sulfates were too low in the brewing water,