killsurfcity
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- Joined
- Feb 11, 2009
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Recently I've been interested in making very low alcohol beers, and especially flavorful ones that go beyond being utility beers. Thus far, I've perfected my version of a berliner weisse at 3%, but I want to do something with as much flavor, just not sour. I made a decent dark mild last year, but I still think it could have had a fuller taste and mouth feel. I'd also like to experiment with hoppy ones, as so many of my friends like hop forward beers.
In reading a bunch of historical brewing texts, I've come across multiple (rather sketch-like so not THAT useful) recipes for beer that use 100% highly kilned malts. I started to think about it, and it seemed to me that instead of lowering the quantity of all the ingredients to make a beer lower ABV, why not just omit a portion of the base malt? It's mostly just contributing alcohol anyway.
For instance, why not take a nice IPA recipe, and back off the base malt to move it from a heavy 7% to a more easy drinking 4.5%?
I'm thinking there's likely a reason I've never heard of anyone doing this, but I thought i'd put it out there anyway.
In reading a bunch of historical brewing texts, I've come across multiple (rather sketch-like so not THAT useful) recipes for beer that use 100% highly kilned malts. I started to think about it, and it seemed to me that instead of lowering the quantity of all the ingredients to make a beer lower ABV, why not just omit a portion of the base malt? It's mostly just contributing alcohol anyway.
For instance, why not take a nice IPA recipe, and back off the base malt to move it from a heavy 7% to a more easy drinking 4.5%?
I'm thinking there's likely a reason I've never heard of anyone doing this, but I thought i'd put it out there anyway.