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
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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
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Fermentis us-05 Safale
Mash Schedule
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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 ?
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.
What is the beano doing for it?
ShakerD said: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?
Much drier and will thin it big time so it will work perfect for a light beer. My experience with using beano is that it will continue to work and will take weeks to finally break everything down. I had to uncap my experiment twice to degas the bottles of beer because of how over carbed it was.
If you're a doing an all grain all you need is an extended beta rest which is how they make light beer. 2 hours at 140 degrees before moving up to the alpha rest will give you a bone dry beer. I tried it with a German Pils that started at 1.050. It finished at 1.002. It was like drinking flour and water.
If you're a doing an all grain all you need is an extended beta rest which is how they make light beer. 2 hours at 140 degrees before moving up to the alpha rest will give you a bone dry beer. I tried it with a German Pils that started at 1.050. It finished at 1.002. It was like drinking flour and water.
That sounds like a better way then doing the beano. Like I said with beano, it fermented so slow towards the end of fermentation that I thought it was done (consistent readings) and it had cleared but it was still going.
Can you tell us what your time line was when you used beano?
Cheers
If you're a doing an all grain all you need is an extended beta rest which is how they make light beer. 2 hours at 140 degrees before moving up to the alpha rest will give you a bone dry beer. I tried it with a German Pils that started at 1.050. It finished at 1.002. It was like drinking flour and water.
I understand leaving the mash at 140 for the beta rest to end with a very fermentable wort but don't understand why you still would do an alpha rest? Please explain.
Cheers
I have been really wanting to do this soon. I was thinking of doing it as high gravity brewing, make five gallons at double strength and dilute to ten going into the fermenters.
Digging up this thread a bit, but....
Bjornbrewer said:is it an ale or lager? Maybe a bit more cold conditioning will drop it out. I'm going to give a lite beer a go this weekend...just a small 1g batch with left over DME.
Yeah would like to try this I got a 55 gal drum and a kegerator so I got about 16 lbs wheat malt I want to use up and about 20 lbs grains was thinking I'll go get about 20 or 35 lbs more grains but any suggestions would help was thinking about 4 or 5 boils and just throw it al in the barrel to fermenter citra hops was thinking about 5 oz I need some ideas and a easy way to to do this I thought this up on the top of my head so I need a little input would help looking to start next week some time tyNice Recipe
What does your final gravity end up at ?
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