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Old 01-28-2008, 09:57 PM   #1
Finn
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Default Stupid alcohol. Why does everything I like get me drunk?

Anybody got any ideas for styles and recipes I could look at that would be low in alcohol but high in flavor? My current batch (Cromwell Nut-Brown Bitter) is ridiculously delicious but it's pushing 6 percent real hard. I've got the day off, SWMBO is snowed in at my ma-in-law's house 50 miles away and I'm realizing what I really need is a good 3-percent beer that I can just sit around the house quaffing on days like this without totally getting crocked.

Cheers!

--Finn



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Old 01-28-2008, 10:03 PM   #2
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Can't go wrong with a nice ordinary bitter! Have a look in the recipe database and look for recipes that have an OG less than 1.040.



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Old 01-28-2008, 10:05 PM   #3
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you can modify any recipe that you have to a certain extent with brewing software and the following plot:




Plot your original recipe, then back off the gravity accordingly.

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Old 01-28-2008, 10:12 PM   #4
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You could always make your favorite beer, only add the bittering hops to your boil and ferment. When fermentation is complete, warm the beer up to 170-180 for a few minutes with your aroma and flavor hops. This will "boil" off most of your alcohol, leaving you with a low/non-alcoholic beer.

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Old 01-28-2008, 10:13 PM   #5
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oh yeah, I had a link too.... do a search for "non-alcoholic" or "N/A beers"....

http://www.homebrewtalk.com/showthread.php?t=33107&highlight=non-alcoholic+beer

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Old 01-28-2008, 10:13 PM   #6
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I found myself looking thru my kezzer about a month ago. One beer was 10% +Bourbon, one was 9% and the other 3 were 6-6.5%.
I figured I needed something lite in there so I made up this.


BeerSmith Recipe Printout - www.beersmith.com
Recipe: Just the basics Mild
Brewer: Part Time Brewery
Asst Brewer:
Style: Mild Brown Ale
TYPE: All Grain
Taste: ()

Recipe Specifications
--------------------------
Batch Size: 12.00 gal
Boil Size: 15.17 gal
Estimated OG: 1.030 SG
Estimated Color: 9.7 SRM
Estimated IBU: 15.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 81.48 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 11.11 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.70 %
8.0 oz Victory Malt (25.0 SRM) Grain 3.70 %
1.50 oz Goldings, East Kent [6.30 %] (60 min) Hops 15.1 IBU
2 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 13.50 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 16.88 qt of water at 176.1 F 154.0 F
10 min Mash Out Add 7.43 qt of water at 211.7 F 168.0 F
Sparge Water: 11.51 gal
Sparge Temperature: 168.0 F



I kegged it Saturday and put her under 30psi and shook it up a few times over the next 24 hours and then pulled a pint out of it. (I have never done it this way before) It tasted great and will only get better as the two kegs age a little more.

She finished out at a SG of 1.034 and a fg of 1.012 giving it just under 3%

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Last edited by FSR402; 01-28-2008 at 10:18 PM.
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Old 01-28-2008, 10:20 PM   #7
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I do lots of light ABV beers.

Just did 10 gallons of Jamil's Ordinary Bitter about 4 weeks ago. Kegs are already empty. I'll do it again.

Very malty. Very flavorful and an all-day drinker. Make sure to mash around 156 and use an English (Safale-04) style yeast.

Cut it inhalf for 5.5 gallons:


Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.036 SG
Estimated Color: 13.3 SRM
Estimated IBU: 27.2 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 81.6 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.2 %
1.00 lb Special Roast (50.0 SRM) Grain 6.8 %
0.20 lb Chocolate Malt (450.0 SRM) Grain 1.4 %
2.00 oz EKG [5.50%] (60 min) Hops 20.8 IBU
1.00 oz EKG [5.50%] (20 min) Hops 6.3 IBU
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

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Old 01-28-2008, 10:31 PM   #8
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I also vote for the ordinary bitter. The hardest part is keeping it around once you've brewed it. I have begun to believe bitters are magical and the beer gnomes that live in my house are drinking it. Oh wait... that was me.

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Old 01-28-2008, 10:34 PM   #9
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Quote:
Originally Posted by Finn
Anybody got any ideas for styles and recipes I could look at that would be low in alcohol but high in flavor? My current batch (Cromwell Nut-Brown Bitter) is ridiculously delicious but it's pushing 6 percent real hard. I've got the day off, SWMBO is snowed in at my ma-in-law's house 50 miles away and I'm realizing what I really need is a good 3-percent beer that I can just sit around the house quaffing on days like this without totally getting crocked.

Cheers!

--Finn

You lucky bugger! Those are days you take advantage of and just start sluggin em back!
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Old 01-29-2008, 12:17 AM   #10
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+1 on the Bitter(or a darker mild)

I've been making all my beers a little smaller lately.
Next I think I'll try a small Scottish Ale and not the usual Wee Heavy



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