So I brewed an IPA about 8 weeks ago and back-sweetened with a Monk Fruit tincture that I had neighbors & family taste test using eye-droppers & 2oz shots of the lo-cal beer. Turned out well considering the volume that I poured at a summer kick-off party (yes, we were socially distancing). I think the key was the tincture and the taste tests. I also went with Monk fruit at 50%, a little pricey, but the quality (clean taste) was better. Efficiency was higher than expected so I ended up at 4.5%; and including the added vodka, the kCals came in at 133, I was shooting for 120 kCals. OG=1.036; FG=1.008; Mashed at 148f. Here is my basic recipe:
Name % IBU
Rice Hulls (Briess) (0.0 SRM) 7.2 %
Pale Ale Malt 2-Row (Briess) (3.5 SRM) 73.0 %
Vienna Malt (Briess) (3.5 SRM) 12.6 %
Cara-Pils/Dextrine (2.0 SRM) 3.6 %
Caramel/Crystal Malt - 20L (20.0 SRM) 3.6 %
Cascade [6.30 %] - First Wort 60.0 min 31.1 IBUs
Centennial [9.90 %] - Boil 20.0 min 10.1 IBUs
Cascade [6.30 %] - Boil 10.0 min 6.4 IBUs
Centennial [9.90 %] - Boil 10.0 min 6.0 IBUs
Cascade [6.30 %] - Steep/Whirlpool 10.0 min 3.2 IBUs
Centennial [9.90 %] - Steep/Whirlpool 10.0 min 5.0 IBUs
Imperial "IPA" Yeast
Cascade [6.30 %] - Dry Hop 7.0 Days 0.0 IBUs
Centennial [9.90 %] - Dry Hop 7.0 Days 0.0 IBUs
Monk Fruit (at Kegging) “Tinture” Add to Taste: ----