madscientist451
Well-Known Member
I made a resolution to lose weight and that means cut back on carbs in general and also calories from alcohol. Yeah I should quit drinking if I really want to drop the pounds off, but that's not happening, so I've tried commercial brut IPA's from Goose Island, Dogfish Head,
Avery and Bell's and the're just OK, better than nothing, and better than Mich Ultra, but not really what I feel like drinking most of the time. I ordered the glucoamalyse enzyme and my first experiment with it was in a lager. Basically a 3.5% ABV lager with 75% Pilsner and 25% corn syrup. I added some old Amarillo hops I had in the 'fridge and fermented it with Wyeast Sake yeast (which is supposedly a lager strain). Its not done cold crashing yet, but I pulled a sample and it fermented all the way dry and tasted pretty decent. My next experiment with the glucoamalyse will be with a dark mild, something like a Eagle Rock Solidarity, (featured on the old CYBI podcast) and also a 3% dry stout with 20% oat malt added, and also going back to the single hop lager with 6-row and medium grain rice.
So, has anyone else played around with trying to bring the super dry "brut" style to something besides an IPA?
There aren't many commercial examples available (in my area) of super low ABV beers, it looks like the beer drinking public wants more bang for their buck and prefer to buy DIPA and Imperial Stout.
Avery and Bell's and the're just OK, better than nothing, and better than Mich Ultra, but not really what I feel like drinking most of the time. I ordered the glucoamalyse enzyme and my first experiment with it was in a lager. Basically a 3.5% ABV lager with 75% Pilsner and 25% corn syrup. I added some old Amarillo hops I had in the 'fridge and fermented it with Wyeast Sake yeast (which is supposedly a lager strain). Its not done cold crashing yet, but I pulled a sample and it fermented all the way dry and tasted pretty decent. My next experiment with the glucoamalyse will be with a dark mild, something like a Eagle Rock Solidarity, (featured on the old CYBI podcast) and also a 3% dry stout with 20% oat malt added, and also going back to the single hop lager with 6-row and medium grain rice.
So, has anyone else played around with trying to bring the super dry "brut" style to something besides an IPA?
There aren't many commercial examples available (in my area) of super low ABV beers, it looks like the beer drinking public wants more bang for their buck and prefer to buy DIPA and Imperial Stout.