I’m wondering if there are some general rules of thumb to convert any recipe to a session beer recipe. The reason I am asking is I cannot sip beer at all. I love to drink full mouthfuls and a beer might only last a few minutes. I’m the same way with coffee and any other beverage I enjoy. I noticed recently I inherited this from my father. I’d love to enjoy more than one beer since I drink them so quickly but I can’t really justify the calories as I have probably the slowest metabolism I know of and two beers of anything normal gravity will stick with me and also put me close to my limit. Also I’d love to safely let friends enjoy beers at my home and have them not worried to drive soon after which seems to happen frequently if a infrequent drinker has an 7-8% abv beer and wants to leave right after.
So with any recipe I might find besides something big and imperial, how might I cut the abv down to 4% or less and still make a great beer that’s somewhat close to the original?
A stout for example, I’m concerned with just cutting the base Malts to get the abv down as I think that would make the specialty Malts to powerful and I’m also concerned with just cutting every thing by the same percentage as that would seem like the same thing as watering the beer down. Any help would be appreciated, especially if there is different rules for different types of beer.
So with any recipe I might find besides something big and imperial, how might I cut the abv down to 4% or less and still make a great beer that’s somewhat close to the original?
A stout for example, I’m concerned with just cutting the base Malts to get the abv down as I think that would make the specialty Malts to powerful and I’m also concerned with just cutting every thing by the same percentage as that would seem like the same thing as watering the beer down. Any help would be appreciated, especially if there is different rules for different types of beer.