Low ABV beer brewing

[pokerloict]

Hi,

I used cooper beer can to brew. I would like to know if its possible to brew a low abv beer with this kit by adding less dextrose in fermenter. I target 1%-2%.

Thank

 

[TwistedGray]

Hi,

I used cooper beer can to brew. I would like to know if its possible to brew a low abv beer with this kit by adding less dextrose in fermenter. I target 1%-2%.

Thank

Check the gravity and adjust with water, but it'll be thinner.

Alternatively for a non-alcoholic beer brew the beer as normal, and after fermentation is complete, bring to 170f for about 45min. You'll have to adjust the hop schedule, or it'll be very bitter.

 

[pokerloict]

Oh nice! But if I bring beer to 170 before bottling, I guess I will lose all the hop and spice flavors?

What do mean by adjusting hop schedule? I only have 4 brew a my count

Thank

 

[Qhrumphf]

Just heating up a regular beer is gonna taste bad. De-alcolyzing a beer in a way that has minimal impact is not a beginner subject.

You can simply lower the fermentables down. Removing added simple sugar is a good first step. 2.5% is the lowest I've personally gone, but others have gone lower.

 

[Yooper]

Hi,

I used cooper beer can to brew. I would like to know if its possible to brew a low abv beer with this kit by adding less dextrose in fermenter. I target 1%-2%.

Thank

Yes definitely! How many pounds/kgs of extract do you have in your kit?

 

[pokerloict]

Oh cool! And do I need to add a minimum amount or sugar or I can completly remove it to get the lowest %?

 

[pokerloict]

@Yooper 1.7KG / 5 gallons brew

 

[Yooper]

If you use only that much extract, it will be very watered down in 5 gallons. But adding sugar won't give it flavor- just boost the alcohol. If you don't add any sugar, in 5 gallons you'd have about 2.5% alcohol with that extract. That's probably what I would do, although I might be inclined to steep a few grains in water first, and bring to a boil and cool and then add the extract just to give it some more flavor.

 

[TwistedGray]

Oh nice! But if I bring beer to 170 before bottling, I guess I will lose all the hop and spice flavors?

What do mean by adjusting hop schedule? I only have 4 brew a my count

Thank

Based on only four brews, I'd recommend doing more research before heading down the non-alcoholic rabbit hole. As noted, it's a bit more complex to manage than a regular brew. (Without adjustments, hops in particular, you will end up with a very bitter beer when you go down the 170F evap approach.)

For my all-grain, non-170F approach, I adjust the initial/original/starting gravity to where I want it to be and ferment from there. Doing so, I can brew 0.5-3% beers that are not overly thin, still taste like beer, and most people don't know it's so low.

My suggestion, as this is new to you, do a much smaller batch than 5gal. I'd recommend 2gal or so to avoid a waste of 5gal should something not go well.

 

[CoolKats&Kolschs]

Just heating up a regular beer is gonna taste bad. De-alcolyzing a beer in a way that has minimal impact is not a beginner subject.

You can simply lower the fermentables down. Removing added simple sugar is a good first step. 2.5% is the lowest I've personally gone, but others have gone lower.

Go Spurs

 

[Redpappy]

Based on only four brews, I'd recommend doing more research before heading down the non-alcoholic rabbit hole. As noted, it's a bit more complex to manage than a regular brew. (Without adjustments, hops in particular, you will end up with a very bitter beer when you go down the 170F evap approach.)

For my all-grain, non-170F approach, I adjust the initial/original/starting gravity to where I want it to be and ferment from there. Doing so, I can brew 0.5-3% beers that are not overly thin, still taste like beer, and most people don't know it's so low.

My suggestion, as this is new to you, do a much smaller batch than 5gal. I'd recommend 2gal or so to avoid a waste of 5gal should something not go well.

Would you mind sharing a receipt of yours that is so low?

 

[TwistedGray]

Would you mind sharing a receipt of yours that is so low?

Use any base recipe (sours are best, but I've found browns work okay, too) and adjust water volume to get gravity around 1.016-1.020. Doing that should get you near 1% +/-. It's all about the original gravity!!

I've tried the same concept with a pale ale, but couldn't figure out hops. I'm doing a complete NA pale, but that's completely different.

 

[Calder]

Never done one that low. For 5 gallons I think I'd steep half a pound of light Crystal (C20 to C40), add extract to get ~1.030 (about 4 lbs of LME, or 3 lbs of DME - use a light extract), and ferment with a low attenuating yeast like Windsor. Should end about 1.010 (2.5% abv). Add some hops to get about 20 IBUs, and a little flavor.

Do not add any simple sugars. That will only increase abv, lower final gravity (less body), and add no flavor.

 

[madscientist451]

I just finished drinking a rye-wit based on a recipe I heard about on the Basic Brewing Podcast.
The beer isn't thin and and doesn't seem like a low ABV beer when you drink it.
Here's the article and the video, my version came in somewhere around 3% because I did an overnight mash.
https://beerandwinejournal.com/rye-wit-session-beer/