Home Brew Forums > Home Brewing Beer > General Beer Discussion > Sub 1.030 beers
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Old 02-18-2013, 07:50 PM   #81
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This is exciting, I have really wanted to do this and every time I try I get some 1050+ beer. Very excited to try this, I have a wheat beer recipe that makes six gallons at 5.2%, I doubled the brew water in it and it shows 3.0!

12 Gallons
5# malted wheat
5# 2-row
1oz Magnum

Sounds lite and tasty to me!

Thoughts?


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Old 02-19-2013, 06:54 PM   #82
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i think you need some sort of flavor/aroma hop addition, throw in some cascades or amarillo (or a combo!) later in the boil. just my suggestion.


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Old 02-19-2013, 07:25 PM   #83
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Halfway through the boil on a table saison:

3.25# Bo Pils
1# Pale Wheat
.25# Caravienne

21g Hallertau (4.3%) - 60mins
14g Czech Saaz (3.1%) - 5 mins

Wyeast 3711 French Saison

OG is 1.025ish and will hopefully dry out to about 1.002, putting it right at 2.9%.

This is wholly inspired by the Brewing Network interview of Jester King, whose Le Petite Prince table saison is what I am trying to emulate. I really dig on session beers. English bitters and milds are among my favorites to brew at home. I also have started a sour program, many of which are lower gravity (1.040s) lambics and other odd wild type beers. They are FULL of flavor, and I can drink three or four pints and still be able to do school work and read journal articles.

Glad to know that I am not the only one who loves drinking more than the feelings that accompany it.
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Old 02-19-2013, 07:39 PM   #84
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To add:

I think the key to brewing these low gravity beers is to use the most flavorful ingredients you can. If a normal strength grain bill calls for, say

8# 2 Row
1# C40
.5# C120
.5# American Biscuit

Fermented with WLP001 California Ale

I would start lowering the base malt until I got within .005 of my target gravity, keeping the character grains more or less static. In addition to that, I will replace domestic grains with their more characterful European counterparts. Taking the grain bill above down to a 1.030 beer, for example, might look something like

4# Maris Otter
.75# Medium English Crystal
.5# Special B
.5# Belgian Biscuit

Fermented with WLP002 English Ale

With those changes, I would then raise mash temp, if you are looking for a full bodied finish, or go with the less attenuative yeast. Hopping, of course, is highly dependent on personal preference.
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Old 02-19-2013, 09:19 PM   #85
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This thread inspired me to alter an English Brown into a low ABV brew:
This low alcohol beer is less expensive because it uses less grain and hops.
As a bonus, the full volume all grain BIAB can fit in a 30 liter/ 32 qt tamale steamer.
Actually, I was shooting for 1.030 OG but added too much water at the last minute, so the OG is 1.027. Should be good anyway.

It is bubbling merrily behind me in the basement.

All Grain
Brew In A Bag
English Brown Table Beer

5.5 gallons into the fermenter

4.5 lbs Maris Otter malt
1 lb Biscuit malt
4 oz Chocolate malt


0.5 oz Fuggles 4% alpha first wort hop
0.5 oz Fuggles 4% alpha 10 minutes of boil

yeast: Wyeast London Ale 1028 (remnants of a yeast cake from a previous porter)
Safale-04 would work

mash
60 minutes
158 degrees F

Boil 60 minutes

OG: 1.027
Expected ABV: about 2.5
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Old 02-20-2013, 03:43 AM   #86
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Quote:
Originally Posted by urbanmyth View Post
To add:

I think the key to brewing these low gravity beers is to use the most flavorful ingredients you can. If a normal strength grain bill calls for, say

8# 2 Row
1# C40
.5# C120
.5# American Biscuit

Fermented with WLP001 California Ale

I would start lowering the base malt until I got within .005 of my target gravity, keeping the character grains more or less static. In addition to that, I will replace domestic grains with their more characterful European counterparts. Taking the grain bill above down to a 1.030 beer, for example, might look something like

4# Maris Otter
.75# Medium English Crystal
.5# Special B
.5# Belgian Biscuit

Fermented with WLP002 English Ale

With those changes, I would then raise mash temp, if you are looking for a full bodied finish, or go with the less attenuative yeast. Hopping, of course, is highly dependent on personal preference.
I definitely like the way the fuller's yeast works in low gravity beer. I've been fermenting at 68-70F in a wide bucket with the lid just loosely placed on and skipping the diacetyl rest. wy1968 seems to lose a lot of maltiness and yeast character if its left on the cake after primary fermentation is done and I don't think the small amount of diacetyl that is created in a tiny beer is worth worrying about. I've never had good luck messing with the mash temp. If i had a computer controlled recirculating system maybe it would work but I usually just BIAB and its hard to be that precise. I like session beers a lot drier than the conventional homebrewer wisdom would suggest - most of the award winning mild recipes are brewed for a 2oz competition pour, not repeated 20oz pints
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Old 02-21-2013, 03:59 AM   #87
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Working on a recipe that I plan to brew soon. Based on tallgrass 8-bit pale

4-bit Blonde Ale
OG:1.034
IBU 21
3.5 gallons

3.5 lb 2-row
1lb Vienna
.5 lb Munich
.5 lb victory

.20 oz horizon 60 min
.25 cascade 10 min
.25 centennial 10 min
.5 galaxy 0 min with hop stand (to mimic hop rocket)
.5 galaxy dry hop for 3 days


S-04

Should be about 3.4%
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Old 02-21-2013, 12:44 PM   #88
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4bit blonde looks tasty what is Galexy all about hopwise?
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Old 02-21-2013, 01:02 PM   #89
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What a gem of a thread. I am pretty sure I will try a hopped up session, or maybe a petite saison soon.
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Old 02-21-2013, 01:08 PM   #90
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Quote:
Originally Posted by shoreman
4bit blonde looks tasty what is Haley all about hopwise?
I've only had galaxy in 8-bit pale ale, I have a pound of it but have yet to open it up.

In 8-bit it give tropical fruit notes, a lot of honeydew melon aroma. Even the wife said it smelled like melons.


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