Mateo
Well-Known Member
A review of SafBrew LD-20
OG: 1.033; FG: 0.998; ABV: 4.5; Super Dry Brut Beer.
I was reviewing yeast options available at my semi-local online brewing supply and noticed LD-20. I decided do a little research on LD-20. According to Fermentis:
SafBrew™ LD-20 is the perfect choice for the production of very dry and neutral lager beers with reduced residual sugars. SafBrew™ LD-20 is made of both active dry yeast and enzymes and allows the production of beers containing the same level of alcohol with a reduction of up to 20% of carbohydrates including dextrins.
Ingredients: Yeast (Saccharomyces pastorianus), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (sorbitan monostearate)
It had been about 15 years since I used enzymes in a brew to produce a low-carb beer and as I am training up for a 10km race I decided to brew a low-carb super dry style beer.
My recipe was as follows:
7kg of Barke® Pilsner Malt Weyermann®
0.5kg of corn grits
90grams of Saaz: Alpha Acids: 3,1%
2 ziplock sandwich bags of whole cone local mystery hops of unknown type or alpha acid. I pick these hops locally every year and it is probably 2-4% AA. They smell really good when rubbed in palms. (I suspect it is Lubelski, a Polish noble aroma hop akin to Czech Saaz)
Fermentis SafBrew™ LD-20 – 25g
My brew schedule was as follows:
Step 1:
Boil 20l of tap water (we have very good water for brewing). My brew kettle has 35L capacity.
Chill and transfer to the fermentation vessel.
Step 2:
Mash-in at 65C (148F) 6.5kg of malted barley
Recirculate at 65C
Step 3:
Mash grits and .5kgs of malted barley for 30mins then boil for 20-30mins
Step 4:
Add grits mash to main mash
Step 5:
Step up mash to mash to 72C (162F)
Collect up to 33L of wort.
Step 6:
Boil for 90mins
Add all of the Saaz at 60mins
Add mystery hops at 10mins
Step 7:
Chill with immersion chiller to 25C
Step 8:
Transfer to fermentation vessel to make a wort of 1.033 for 50L.
Step 9:
Pitch at 22C and ferment. I ferment under pressure with a spunding valve set to 0.25 to 0.30 bar (4 to 4.5psi)
I use a Recirculating Infusion Mash System (RIMS). On a good day, I get 70% efficiency. I normally do a second mash and batch sparge to collect what I was not able to collect just by recirculating.
I measured at 1.033 for the OG.
I measured at 100 hours for a gravity of 0.998 or 0.997 (pretty hard to read as there a no tick marks that low on my hydrometer) for a result of 4.4 to 4.6 ABV.
I kegged at 7 days and tasted a sample. The green beer had a distinct brut mouth feel. The nose feel was very delicate and almost devoid of any hop aroma. I am expecting a slight increase when fully carbonated. The beer reminded me of Coors Organic, Coors Pure, or a one of those really light beers I sampled in the US.
OG: 1.033; FG: 0.998; ABV: 4.5; Super Dry Brut Beer.
I was reviewing yeast options available at my semi-local online brewing supply and noticed LD-20. I decided do a little research on LD-20. According to Fermentis:
SafBrew™ LD-20 is the perfect choice for the production of very dry and neutral lager beers with reduced residual sugars. SafBrew™ LD-20 is made of both active dry yeast and enzymes and allows the production of beers containing the same level of alcohol with a reduction of up to 20% of carbohydrates including dextrins.
Ingredients: Yeast (Saccharomyces pastorianus), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (sorbitan monostearate)
It had been about 15 years since I used enzymes in a brew to produce a low-carb beer and as I am training up for a 10km race I decided to brew a low-carb super dry style beer.
My recipe was as follows:
7kg of Barke® Pilsner Malt Weyermann®
0.5kg of corn grits
90grams of Saaz: Alpha Acids: 3,1%
2 ziplock sandwich bags of whole cone local mystery hops of unknown type or alpha acid. I pick these hops locally every year and it is probably 2-4% AA. They smell really good when rubbed in palms. (I suspect it is Lubelski, a Polish noble aroma hop akin to Czech Saaz)
Fermentis SafBrew™ LD-20 – 25g
My brew schedule was as follows:
Step 1:
Boil 20l of tap water (we have very good water for brewing). My brew kettle has 35L capacity.
Chill and transfer to the fermentation vessel.
Step 2:
Mash-in at 65C (148F) 6.5kg of malted barley
Recirculate at 65C
Step 3:
Mash grits and .5kgs of malted barley for 30mins then boil for 20-30mins
Step 4:
Add grits mash to main mash
Step 5:
Step up mash to mash to 72C (162F)
Collect up to 33L of wort.
Step 6:
Boil for 90mins
Add all of the Saaz at 60mins
Add mystery hops at 10mins
Step 7:
Chill with immersion chiller to 25C
Step 8:
Transfer to fermentation vessel to make a wort of 1.033 for 50L.
Step 9:
Pitch at 22C and ferment. I ferment under pressure with a spunding valve set to 0.25 to 0.30 bar (4 to 4.5psi)
I use a Recirculating Infusion Mash System (RIMS). On a good day, I get 70% efficiency. I normally do a second mash and batch sparge to collect what I was not able to collect just by recirculating.
I measured at 1.033 for the OG.
I measured at 100 hours for a gravity of 0.998 or 0.997 (pretty hard to read as there a no tick marks that low on my hydrometer) for a result of 4.4 to 4.6 ABV.
I kegged at 7 days and tasted a sample. The green beer had a distinct brut mouth feel. The nose feel was very delicate and almost devoid of any hop aroma. I am expecting a slight increase when fully carbonated. The beer reminded me of Coors Organic, Coors Pure, or a one of those really light beers I sampled in the US.
