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Old 02-05-2011, 11:37 PM   #1
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Default recipe for light beer low in carbs

Is there a recipe for this kind of beer simuler to Bud, Coors, or Busch light. I love beer but hate to buy another pants size larger

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Old 02-06-2011, 12:25 AM   #2
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I brew this for my girlfriend,its low carb and low cal and tastes better then other commercial low carb light beers...

BMC Beano Light

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

01-A Light Lager, Lite American Lager

Min OG: 1.028 Max OG: 1.040
Min IBU: 8 Max IBU: 12
Min Clr: 2 Max Clr: 3 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 10.50
Anticipated OG: 1.031 Plato: 7.70
Anticipated SRM: 3.6
Anticipated IBU: 15.0
Brewhouse Efficiency: 88 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 11.26 Percent Per Hour
Pre-Boil Wort Size: 12.66 Gal
Pre-Boil Gravity: 1.027 SG 6.72 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.0 8.50 lbs. Pale Malt(2-row) Canada 1.037 2
9.5 1.00 lbs. CaraPils Dextrine Malt USA 1.033 10
9.5 1.00 lbs. Crystal 15L UK 1.035 15

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Centennial Pellet 9.90 11.1 60 min.
1.00 oz. Czech Saaz Pellet 4.00 2.4 15 min.
1.00 oz. Czech Saaz Pellet 4.00 1.5 5 min.


Yeast
-----
Fermentis us-05 Safale


Mash Schedule
-------------
Mash Type: Single Step

Grain Lbs: 10.50
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions

Saccharification Rest Temp : 148 Time: 60
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 4.34 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----
add 4 beano tablets ground up in primary once fermentation slows

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Old 02-06-2011, 12:34 AM   #3
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The beer you mention is already very cheap. I'm not sure you can brew it for much cheaper than it would be to just buy it.

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Old 02-06-2011, 12:55 AM   #4
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Quote:
Originally Posted by infection View Post
I brew this for my girlfriend,its low carb and low cal and tastes better then other commercial low carb light beers...

BMC Beano Light

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

01-A Light Lager, Lite American Lager

Min OG: 1.028 Max OG: 1.040
Min IBU: 8 Max IBU: 12
Min Clr: 2 Max Clr: 3 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 10.50
Anticipated OG: 1.031 Plato: 7.70
Anticipated SRM: 3.6
Anticipated IBU: 15.0
Brewhouse Efficiency: 88 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 11.26 Percent Per Hour
Pre-Boil Wort Size: 12.66 Gal
Pre-Boil Gravity: 1.027 SG 6.72 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.0 8.50 lbs. Pale Malt(2-row) Canada 1.037 2
9.5 1.00 lbs. CaraPils Dextrine Malt USA 1.033 10
9.5 1.00 lbs. Crystal 15L UK 1.035 15

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Centennial Pellet 9.90 11.1 60 min.
1.00 oz. Czech Saaz Pellet 4.00 2.4 15 min.
1.00 oz. Czech Saaz Pellet 4.00 1.5 5 min.


Yeast
-----
Fermentis us-05 Safale


Mash Schedule
-------------
Mash Type: Single Step

Grain Lbs: 10.50
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions

Saccharification Rest Temp : 148 Time: 60
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 4.34 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----
add 4 beano tablets ground up in primary once fermentation slows
Nice Recipe

What does your final gravity end up at ?
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Old 02-06-2011, 01:33 AM   #5
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I brewed this a few weeks ago. Around 150 calories per 12 oz. bottle. This definitely isn't a BMC. But it is light and very sessionable.

I fermented it with dry nottingham and brettanomyces lambicus (pitched both at the same time) and it has some nice funk. I've done this same recipe with a kolsch yeast and it turned out great.

The stats on here (FG) are for using the brett which attenuates really well (1.008FG) the kolsch yeast if memory serves only got down to 1.012.

Fermentables
54% 6lb 8oz American Two-row Pale

35% 4lb 4oz Rye Malt

4% 0 8oz White Wheat Malt

6% 0 4oz American Crystal 60L

Batch size: 6.0 gallons
Original Gravity
1.050

Final Gravity
1.008

Color
8° SRM / 11° EBC

HOPS (IBUS CALCULATED WITH TINSETH) 19.1 IBUS
USE TIME OZ VARIETY FORM AA

boil 60 mins 0.25 Target pellet 8.6

boil 20 mins 0.75 Target pellet 8.6

boil 10 mins 1.0 Willamette pellet 5.5

boil 5 mins 1.0 Willamette pellet 5.5

boil 1 min 1.0 Willamette pellet 5.5

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Old 02-06-2011, 01:34 AM   #6
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Quote:
Originally Posted by ShakerD View Post
Nice Recipe

What does your final gravity end up at ?
really low, around 0.999

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Old 02-06-2011, 01:38 AM   #7
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Quote:
Originally Posted by earwig View Post
The beer you mention is already very cheap. I'm not sure you can brew it for much cheaper than it would be to just buy it.
cheapest "low carb" elcheapo beer around here is natty light which is $16 for a 30 pack.

I can brew 10 gallons of this for around $12 .... and even cheaper if I brew it with second runnings
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Old 02-06-2011, 02:13 AM   #8
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What is the beano doing for it?

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Old 02-06-2011, 02:54 AM   #9
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Quote:
Originally Posted by AR-Josh View Post
What is the beano doing for it?
The enzyme in beano converts the complex carbohydrate chains that the yeast can't consume in to simple ones that the yeast can consume. Which is why the final gravity ends up being so low.
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Old 02-06-2011, 01:11 PM   #10
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Quote:
Originally Posted by ShakerD

The enzyme in beano converts the complex carbohydrate chains that the yeast can't consume in to simple ones that the yeast can consume. Which is why the final gravity ends up being so low.
Then what does that do for the beer taste and mouth feel? Make it dryer?
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