LOW ABV beers

[thehaze]

Hello.

I am trying to find out if by brewing low/lower ABV beers of different styles, will make the final beer less good than say he same style, but with a higher ABV?

I am thinking here of pale, IPAs, Black IPAs, with max. 5% ABV.

 

[Miraculix]

You will have to find a strategy to replace the malty backbone which is less strong due to the reduction of base malt. Also the reduction in body and alcohol results in less ibus necessary to balance the residual sweetness and maltyness.

There are already some threads here about this topic, you might find some by googeling session ipa.

 

[Yacov327]

Your looking for "session beer" recipes which can turn out great. The current trend is making "session IPAs" which a lot of people get fired up about...

Check out your biggest liquor store, I'll bet they have at least two session IPAs you could try. I have one in the fermenter right now. In three weeks I can post the recipe if it turns out.

I see no reason why the same principals couldn't be applied to any beer style.

 

[hafmpty]

I just listened to the most recent BeerSmith Podcast with Jennifer Talley. Her book on session beers was just released. I bought it and am looking forward to brewing some of the beers.

Anyway, a couple things she mentioned was using Munich Malt to replace a portion of the standard 2-row for pretty much every beer. This adds back in the malty backbone that can be missing in session beers. She also recommended using CaCl instead of CaSO4 (gypsum). The gypsum can lend a dry and thin character to session beers whereas CaCl can accentuate the body.

For recipes and more info check the book out. She's got a lot of good stuff in there (including a recipe for Firestone Walker Easy Jack).

And definitely listen to the podcast. Also, I haven't listened to it yet, but she's on the latest episode of Basic Brewing Radio. I bet there will be good info there too.

 

[boomerbrian]

I just listened to the most recent BeerSmith Podcast with Jennifer Talley. Her book on session beers was just released. I bought it and am looking forward to brewing some of the beers.

Anyway, a couple things she mentioned was using Munich Malt to replace a portion of the standard 2-row for pretty much every beer. This adds back in the malty backbone that can be missing in session beers. She also recommended using CaCl instead of CaSO4 (gypsum). The gypsum can lend a dry and thin character to session beers whereas CaCl can accentuate the body.

For recipes and more info check the book out. She's got a lot of good stuff in there (including a recipe for Firestone Walker Easy Jack).

And definitely listen to the podcast. Also, I haven't listened to it yet, but she's on the latest episode of Basic Brewing Radio. I bet there will be good info there too.

I already read the book. Worth the read if you enjoy session beers. Higher mash temps can also help with the body.

 

[McKnuckle]

Since you mentioned 5% as your max, consider that many English beers come in under 4%. It's common, not an exception. A 5% traditional English ale (bitter) is "strong."

Higher mash temp, more flavorful base malts, more flavor hops, and longer boils are techniques that make the most out of a slender grain bill.

 

[z-bob]

Another thing that might be worth trying is use a less attenuative yeast, like T-58, S-33, or Windsor (I don't know any liquid yeasts)

 

[iijakii]

All Day is the only Session IPA I've had that was more than just OK. Love that beer. Apparently it's 50% base malt, 20% oats and the remaining 30% is a mix of crystal/carapils? Ive never tried a clone, will have to soon.

OP needs to learn the glory that is DEM.