Brewing a Non Alcoholic Beer | Hazy Pale Ale | Low & No Alcohol Brewing with Ultralow Brewing
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- Welcome to another brew-day with Ultralow Brewing. In this video, we’ll be going through the step by step process to brew this incredible tasting non-alcoholic Hazy Pale Ale. With a tasty malt backbone, a smooth bitterness, and lots of juicy, tropical fruit flavours including passion fruit, mango, citrus and pine, with plenty of haze!
Brew-day notes to help you brew this great beer:
- High temperature mash (80-82°C) focusing on a more dextrinous wort for less fermentable sugars.
- Grains milled coarsely to reduce efficiency.
- No Sparge, squeeze bag.
- Hot cubed/no chill.
- OG 1.010 FG 1.006
- Mash pH: 5.42
- Fermenter volume 12 ltrs
- Post-boil pH: 5.24, 2.0 ml 88% lactic acid added to target of 4.3.
- Post fermentation pH 4.4
- pH is important, be sure to acidify the wort to at least a pH of 4.6-4.8 before pitching the yeast. You will only observe a drop of around 0.3-0.5 pH with such a low attenuation, so manual intervention is necessary for extended shelf life, overall flavour and most importantly, food safe levels (below 4.6 is safe against most pathogens).
Results may vary.
For more information on brewing ultralow and non-alcoholic beers, be sure to visit our website for plenty more information, guides, and experiments.
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Brewfather recipe link:
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BIAB (No Sparge) 78°C-80°C
39% efficiency
Batch Volume: 12 L
Boil Time: 30 min
Mash Water: 15.77 L
Total Water: 15.77 L
Boil Volume: 15.44 L
Pre-Boil Gravity: 1.009
Vitals:
Original Gravity: 1.010
Final Gravity (Fixed): 1.006
IBU (Tinseth): 16
BU/GU: 1.57
Colour: 10.2 EBC
Mash:
Mash - 80 °C - 30 min
Malts: (1.055 kg)
655 g (62.1%) - Simpsons Pale Ale Finest Maris Otter - Grain - 5 EBC
200 g (19%) - Barrett Burston Pale Malt - Grain - 3.9 EBC
80 g (7.6%) - Joe White Maltings Crystal - Grain - 142 EBC
60 g (5.7%) - Blue Lake Maltings Barley, Flaked - Grain - 3.3 EBC
60 g (5.7%) - Weyermann Melanoidin - Grain - 59 EBC
Hops: (82 g)
2 g (6 IBU) - Warrior 15.1% - Boil - 20 min
15 g (3 IBU) - Centennial 9% - Aroma - 10 min hopstand
15 g (5 IBU) - Mosaic 13% - Aroma - 10 min hopstand
10 g (3 IBU) - Simcoe 12.7% - Aroma - 10 min hopstand
20 g - Mosaic 11.3% - Dry Hop - 2 days
20 g - Vic Secret 18.1% - Dry Hop - 2 days
Hopstand at 80 °C
Miscs:
1.5 g - Calcium Chloride (CaCl2) - Mash
0.8 g - Canning Salt (NaCl) - Mash
0.5 g - Epsom Salt (MgSO4) - Mash
3 g - Gypsum (CaSO4) - Mash
Yeast:
0.5 pkg - Lallemand (LalBrew) Windsor Yeast
Fermentation:
Primary - 19 °C - 7 days
Cold Crash - 4 °C - 4 days
Water Profile:
Ca2+ 71 Mg2+ 3 Na+ 28 Cl- 81 SO42- 119 HCO3- 16
Arguable the best video i have watched on the Low No Alcohol beer. Awesome thanks, keep it up !
Thanks David! We really appreciate the kind words. Hopefully we'll have some new videos up in the second half of the year as we try to balance creating video content with other commitments 😁
Outstanding work; thanks for sharing
Thank you, you're welcome!
thank you for sharing this amazing brew,,,,
You're welcome!
Awesome vid! Do you ever do any stabilizing once the beer is finished to extend it's life or more just keep it cold in the kegerator?
Thank you! Other than the initial pH adjustment prior to pitching, I don't do any extra steps for stability, just cold store in the kegerator and drink away.
I made my first attempt today! I decided to try a partial volume mash because I’m totally a lazy dad brewer now. I mashed in my instant pot and then calculated how much water to add to get to the target gravity. My pH meter is at work so I just guessed at 2 grams citric acid, but if I need to add more I’ll add some later. Now for a question:
Do yall do the full volume boil in order to sanitize all of the water?
For me the partial volume was nice because I have a bunch of old glass carboys around and don’t want to spend any money on new fermenters, though I may refurbish a corny keg for the job.
Thank you so much for the good info on home brewing NAs, or “nonnies” as I call them
@nathanr2912 that's great to hear!
I do the full volume as it's easier to just do it all at the start. But it does also sterilise the water as a bonus.
You're welcome! Hopefully it helps to make some fantastic NA beers 😁
Do you think pressure fermenting and closed transfer would work in a low abv beer?
Absolutely, there is not a lot of ester formation with no/low alcohol beers, so pressure fermentation would be fine.
if people knew how healthy this is
Agreed, very beneficial!
Hi mate, im guessing youre a perth boy too. I might need to give this a shot! Mostly make heavy imperial stouts for myself but im looking to make something for my dad who doesnt really drink anymore. Do you need to worry about the ph as much if you pasturise the beer?
You assume correctly! I'm on the north side, right up the top.
I highly recommend it, it's a great beer. I do have some other styles (Pale Ales, IPA, Lager/Pils etc.) as well if hazies aren't his thing.
pH plays an important role, not just in stability, but in the overall experience of the beer. A good pH can emphasise the beers taste, mouthfeel and clarity. If the pH is out of range, you can end up with a not so good beer. So I'd say definitely, it's quite important.
@@UltraLowbrewing awesome, cheers for the heads up! He usually drinks Cooper's 0 but it's pig swill to me, all non alcoholic beers I've tried are just too sweet. Have you played around with any of the targeted low attenuation yeast yet?
I'm up Bullsbrook way so up the tippy top too
@haydenkirkby I agree, especially the lagers, they're often far too sweet. I like to brew mine to be on the drier/bitter side.
The maltose negative strains? I have, I've used LA-01 previously and currently working my way through a very large amount of LoNa. They're both good strains, but I do prefer the LoNa over LA-01.
Oh nice! I'm Alkimos, hop skip and a jump away haha.
my man milling oats lol
This looks pretty good, it'll go next in the pipeline.
Do you do any hop adjustment when no-chilling?
Thanks! It's taste fantastic.
The recipe is actually designed around no-chill, so bo need to adjust to suit. But you would need to adjust the hops if you were chilling the wort to increase the bittering addition (though my suggestion is to run it as is to get an idea of the outcome, and adjust from there).
@@UltraLowbrewing understood! It's great it is already adjusted, I don't use a chiller.
@@GodlessPrick Awesome! Bear in mind, the larger the batch, the longer it'll take to cool and the higher the rate of conversion of AA into bittering compounds.
Would it work if i added a load of crushed fresh ginger 🫚 and lemon 🍋 rind. I want to make an alcohlic gonger beer with a decent body. Nobody seems to be doing a proper ginger ale with a punch. 😊
@JamesWillson008 That's a pretty decent idea! You could drop the hops and replace it with the ginger, just note that the ginger will add some (not much) sugars, and you "may" see the abv go up a little. I'd also suggest adding it to the boil at flame out to pasteurise the ginger and not let it bring any extra bacteria/yeast.
@@UltraLowbrewing would hops not work with ginger then? my idea is to have a nice standard ipa but with a ginger kick.
@JamesWillson008 I suppose they would, I have heard of people dry hopping their ginger beer, but I think I would find the tropical/pine flavours mixed with the ginger confusing on the palate. Though it may also work out really well!
You could also try some noble hops (saaz, styrian, hallertau etc.) That have more earthy/spice flavours to compliment.
Curious why you didn't aim for higher efficiency, do a sparge, and just use less grain?
That would've made a thinner beer, lacking in mouthfeel due to the higher rate of dilution. Using more grain with the low efficiency increases the body/mouthfeel to emulate a higher abv beer.
"to limit oxygen exposure"
Dude uses a plastic wrap instead of an airlock xD
Besides that, it's very enlightening, I want to start brew lower alcohol beers that actual taste like something. Cheers
What if you dont have reverse osmosis? Can you use normal tap water?
Normal water will be fine, as will bottled spring water. Both will change the water chemistry some, so if you have an up-to-date water report, you can adjust to suit your profile. Or simply just brew with the water "as-is"
@@UltraLowbrewing Thanks. I need to bottle. How long will it last in bottles? Is there anything I should add when bottling?
@@Robust2013 I can't speak for bottles as it's been many years since I used them, but I've had beers for over 6 months in kegs that are still great.
I would recommend, once they reach the carbonation level intended, cold store them to maintain freshness (as you would any craft beer).
@@UltraLowbrewing Hi. Is there any reason for just covering the fermenter with plastic? Can one use a airlock?
@@Robust2013 It's just a personal preference of mine, I haven't used airlocks for years as I find this way simpler and cleaner. But you can certainly use a lid and airlock if you'd rather. 🙂
Can you make this zero alcohol
0.0% abv isn't achievable on the homebrew scale unless you skip the fermentation cycle. Which then leaves a beer tasty worty and unbalanced.
Unfortunately there's no processes viable to reach the full zero mark without very expensive equipment (as used by large commercial breweries). What you can do is adjust the recipe to lower the starting gravity, in turn lowering the abv, or using a maltose negative yeast strain to further reduce the abv. By doing so, you can lower the abv down to 0.1-0.2% abv which is about the lowest possible alcohol content a homebrewer can reach.
Why ?
@@thfccfht Why not?
@@UltraLowbrewing tried it, its bollocks, cup of tea for me.
too complicated
I'm sorry to hear it's too complicated, I find it quite simple and very much similar to regular all grain brewing myself.