Light or Lite hoppy beer recipe process

[MaxStout]

Something like this might be my "Lawnmower Lite" beer this summer.

Instead of oats, has anyone done one of these with some wheat malt for body/head retention?

 

[InspectorJon]

Updating this thread. I bottled this on May 23 about one month after brewing. It was kind of over bitter/harsh at first. I attribute that to the Galaxy and Vic Secret in the dryhop. After it mellowed out it is quite good. IPA level of perceived bitterness. I think I will tone it down a bit next time given the low ABV and the light body. I’m pretty happy with this process. I have not been able to get it to finish below 1.006 only using gluco in the mash. It’s pretty good as a 4% dry pale ale.

 

[Beerstein]

I don't know why I didn't see this thread before.

I've got a lot of experience using Ultraferm in the fermenter to ferment everything. My goal is reduce the carbohydrate content of the beer as much as possible.

I usually mash at 145F for three hours (while I'm working).
Add 12 ml Ultraferm to fermenter and final [adjusted] gravity will be .994 to 0.999. I've added Ultraferm to mash and not got the same results.

I've got a lot of recipe variations from 5 to 9%.

If I use >= 5% sugar, I can usually get the carbs down to 4-5 g / 12 oz with a 5% beer. The heavier the beer, the more the carbs creep up. My 8% IPA's are typically 6-10 g carbs.

When I use at least 15% oats, I've had people who can't tell it's a low carb beer. The oats seem to help with body, but not with foam retention. Pretty much zero foam retention.

Just this summer, I started using Clearzyme to break up the gluten molecules. Trying to get gluten out of my diet.

 

[InspectorJon]

I'm planning another brew of this Lite Ale. I think I'll add some malted and flaked wheat to the recipe. Maybe that will help with the head retention. I will also substitute 10% sugar for some of the starting gravity points to lower the final carbs. I found this today in a Brewer's Friend recipe in the author's recipe comments.

Straight from the source (contact at Lagunitas):
In regards to Daytime-esque recipe be sure to have a healthy dose of wheat malt and wheat adjuncts either flaked or torrified (we are fans of the latter) but keep your S.G. in to the 1.040-1.050 range and add in some oat adjunct to the grist bill, again flaked will do but we are fans of the golden naked oats or you could use some standard oat malt for extra mouthfeel and residual sweetness, so no colored malt and focus on wheat and oats will get you to a good beverage and from there you can play with the quantities to your desire, increase adjuncts if you are going more "hazy IPA" or use 100% fermentable sugars like cane or dextrose if you are looking for something more "session".

 

[InspectorJon]

Drinking the third batch or "Daytimeish" now.
4 gallon batch into fermenter
42 oz Viking Extra Pale
8 oz malted oats
8 oz white wheat malt
8 oz white wheat flour
5.5 oz demerara sugar

BIAB
51 CA / 59 CL / 36 Sulfate
30 minute mash start at 146F down to 142F @30 min
Add 5 grams gluco continue to mash another 90 minutes, drops to 135F
Raise temperature to 168F for ten minutes

OG 1.034
FG 1.005
3.9 ABV calculated

Centenial 60/30/10 minutes for 30 IBU
14 g each Centennial/Mosaic hop steep starting at 170F 20 minutes
14g Centennial/10g Mosaic/10g Sabro DH - Soft crash to 45F 2 days, raise to 60F for 1 day dryhop then crash to 32F for a few days then package.

Much better head retention, I think due to the extra wheat and 165* rest.