A very sad day...I can't consume alcohol for a while due to medication, so I'm proposing the following and looking for input.
Follow my usual ale process to end of fermentation but do not include any post flameout hops (90-100% of my hops go in post flameout in one way or another). At end of fermentation heat and hold beer at approximately 175 F for 30 minutes to remove alcohol. Then add post flameout hops as I normally would, but this time they are going in at end of the alcohol removal process rather than at brewing flameout (my thinking is alcohol removal heating will destroy all flavor and aroma of any previous post flameout hop additions).
Wondering about:
1. Will 30 minutes at 175 F remove all alcohol and can I determine this with hydrometer readings, and if so how? If not, how can I ensure all alcohol cooked off?
2. Will I need to alter hop additions to achieve similar characteristics as in a normal 5% ale?
Thanks for your advice.
Follow my usual ale process to end of fermentation but do not include any post flameout hops (90-100% of my hops go in post flameout in one way or another). At end of fermentation heat and hold beer at approximately 175 F for 30 minutes to remove alcohol. Then add post flameout hops as I normally would, but this time they are going in at end of the alcohol removal process rather than at brewing flameout (my thinking is alcohol removal heating will destroy all flavor and aroma of any previous post flameout hop additions).
Wondering about:
1. Will 30 minutes at 175 F remove all alcohol and can I determine this with hydrometer readings, and if so how? If not, how can I ensure all alcohol cooked off?
2. Will I need to alter hop additions to achieve similar characteristics as in a normal 5% ale?
Thanks for your advice.
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