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Old 11-10-2010, 11:02 AM   #21
Mar 2009
Posts: 188
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Originally Posted by sportscrazed2 View Post
so you boil it and the alcohol separates from the beer and you have to drain it off somehow?
No need to drain it off. Alcohol has a much lower boiling point than water. If you get your beer up near boiling temperatures the alcohol will become a gas and simply escape into the air.

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Old 11-10-2010, 03:02 PM   #22
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Dec 2007
U.P. of MI
Posts: 640
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Keep in mind all, that if you're evaporating the alcohol post-fermentation that you're going to have to pitch fresh yeast along with the sugar if you're bottling. If you're kegging and force-carbing, then obviously no worries.
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Old 03-23-2011, 02:39 AM   #23
Mar 2011
Las Vegas, NV
Posts: 2

Originally Posted by nigel31 View Post

There's an all-grain recipe for it here, but the guy's not forthcoming with replies via email, sadly:
I am curious as to why you say that? I have nothing to hide, but maybe your email was missed?

Please let me know what your question was.

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Old 03-23-2011, 02:56 AM   #24
Sep 2009
Hoboken, NJ
Posts: 147
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You'd actually eventually replied to my post about it as an all-grain venture (as I'm now into all-graining), but initially, I'd asked about it as an extract, and didn't ever receive a response. No big deal, and thanks again for the eventual reply. I'd need to keg it, and I haven't that gear yet, so no malta making for me at this stage. I'll have to keep my corner shop in business for a while longer, then.

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Old 03-23-2011, 04:04 PM   #25
Mar 2011
Las Vegas, NV
Posts: 2

You could technically do it as an extract, but again, you need to have CO2 since priming sugar would be happy to make it an alcoholic beverage

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Old 03-24-2011, 02:18 AM   #26
Feb 2011
Detroit, MI
Posts: 180

my book of commercial brew clones has a recipe for a 1.3%abv beer, here's the recipe:

Carib Shandy Lager Flavored with Ginger

Crush and steep in 1/2 gallon 150*F water for 20 minutes:

- 1oz 20*L crystal malt

Strain water into brew pot. Sparge with 1/2gallon water at 150*. Add water to the brew pot for 1.5g total volume. Bring to a boil, remove from stove and add:

-1lb corn sugar
-1/2lb M&F extra-light DME
-8oz lactose

Add water until total volume in brew pot is 2.5g. Boil 45min then add:

-2oz peeled, chopped fresh ginger
-1tsp Irish moss

Boil 15 minutes, remove from stove, cool 15 minutes. Strain cooled wort to primaryy and top up to 5 gallons. Pitch yeast below 80*:

Wyeast 2007 Pilsen lager yeast, or Wyeast 2035 American lager yeast.

Ferment 5-7 days then transfer to secondary and add 3oz natural ginger flavoring.

Prime with 1cup corn sugar.

there's also instructions for a mini-mash and all-grain, let me know if you want either of those

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Old 03-24-2011, 02:43 AM   #27
Dec 2010
Nelson, New Zealand
Posts: 402
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I'm just curious what it would taste like after you boil off the alcohol? Would it taste much like the original beer or would most of the flavour disappear with the alcohol? Whenever I've drank those commercial non-alcohol beers they've not tasted much like beer to me, more like water with a little dash of beer plus a touch of skunkiness.
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