Please no one threaten or beat me for saying what im about to say. Yesterday i went to a baseball game and had to drink NA beer. I have only drank this stuff one other time in my life which was about 12 years ago. It was odouls and for a light beer it tastes better then most other commercial light beers except there is no "nutrients" in odouls. Ok this being said what is everyones opinion of na beer and does anyone know how they make this stuff?????????
non-alcoholic beer
- Thread starter tdavisii
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I had one this weekend as well. And as far as the taste goes, it's nothing great... certainly not better than say water, tea, soda, etc. So I'll stick to the other NA drinks first.
As far as making it, make the beer normally just like you would with any other beer. Ferment it out, let it age etc. Now when it's time to bottle/keg, get your boiling pot and burner back out and siphon into the boil pot. Now ethanol boils at 173F (per wikipedia) so you'll want to heat the beer up to I'd say just above that temp and hold it there for about 30minutes. Now if you bottle, you'll have to re-pitch the yeast because they'll all be dead.
As far as making it, make the beer normally just like you would with any other beer. Ferment it out, let it age etc. Now when it's time to bottle/keg, get your boiling pot and burner back out and siphon into the boil pot. Now ethanol boils at 173F (per wikipedia) so you'll want to heat the beer up to I'd say just above that temp and hold it there for about 30minutes. Now if you bottle, you'll have to re-pitch the yeast because they'll all be dead.
Evan!
Well-Known Member
NA Beer is okay, my dad drinks it like water (he recently got his 20-year chip). I've made some homebrewed NA for him before using this method. Works pretty well. Unless you have a vacuum system like the big guys have, this is what you'll need to do.
Evan!
Well-Known Member
Depends on what he likes. My smoked Porter in my recipe pulldown works well...anything that's really hoppy is gonna suffer because you boil out a lot of the hop flavor and aroma when you boil out the ethanol.
sirsloop
Well-Known Member
I'd stick to water...heh heh
Most recipes can be neutered. If you want a hoppy nose, just dryhop after removing the alcohol. Then re-pitch, prime and bottle. It will end up at 0.5% ABV or even less if you keg & force carbonate.
Why not have your dad sniff or try a small sample of a few brews & you can do a gallon from your next batch.
Why not have your dad sniff or try a small sample of a few brews & you can do a gallon from your next batch.
Proof of this is the fact that distillers do NOT used hopped beer for their wash. Much of the hop aroma and oil comes off at lower temps as well as the alcohol. I do not think it would be a bad idea to dry hop after dealcoholization. (I just made up a word)
Tell all of your fathers congratulations for me. My Dad Died with 17 years worth of sobriety, and that is perhaps the #1 or #2 thing that I'm most proud of him for.
Having said that....Anyone know how to tell if you got all of the alcohol out of your beer?
shouldn't the gravity come up?
Fingers
Well-Known Member
Why don't you just save the late addition hops and add them when you remove the alcohol?
I dunno if you are familiar with Malta Goya, it's a N/A Malt beverage sold in mexican groceries. It comes in both a light and a dark...the dark supposedly is very porter like.
Some people use it for making yeast starters.
Anyway while doing a little research on it for the supermarket brewing thread, I came upon an article on cloning it....it might give you some insights...
Some people use it for making yeast starters.
Anyway while doing a little research on it for the supermarket brewing thread, I came upon an article on cloning it....it might give you some insights...
jongriffin.com/articles/malta said:
Professor Frink
Well-Known Member
The problem is a hydrometer measures the amount of sugars in your beer, not the amount of alcohol. I think you can do it by weighing the beer before and after, but you'd need a real precise scale.
well no, it doesn't measure the sugars... it measures the density of the liquid. It by no means has to be sugar. In our case the specific gravity of our finished beer is a combination of the leftover sugars, water, yeast, and alcohol. Now the sugars are going to bring it up, and alcohol having a gravity of 0.789 will lower the gravity. (example: take the s.g. of water, then add some ethanol, the s.g. will be less than 1.) Remove all of the alcohol and naturally it will have a higher S.G.
And really, by weight, if you have a 3% beer by weight, it should weigh ~3% less when the alcohol is gone.
OP
OP
tdavisii
Well-Known Member
+1 z987k. The beer will be more dense and a higher gravity. z987k good thinking but you know if you ever want to fly for a living you cant have an airplane as an avatar. On this or any forum
I never knew we could do this and I just might brew a batch or two of something that didn't call for any flavor or aroma hop additions like a stout or brown ale and convert maybe just some of it to na. It would be nice for even the drivers at the party to be able to have some homebrew.
Soulive
Well-Known Member
Anyone have an efficient way of evaporating ethanol from ~ 5 gallons of beer? Can I rack it back into my kettle and just heat it on the burner to 180F? Then I would let it cool and rack to the keg. Sound ok?
Chromebrew
Well-Known Member
i may be ressurecting a thread here, but im curious...
Is there a way to (safely) bottle carbonate Malta?
Is it possible?
Is there a way to (safely) bottle carbonate Malta?
Is it possible?
If you're feeling really lucky, try searching the forums for threads about pasteurization. What you're doing in the latter case is letting the yeast consume some of the sugar and then killing them once you have the desired level of carbonation. Some folks have done it in a pot on the stovetop, while others just put the bottles in the dishwasher. You'll probably want to use strong glass for this; the ideal gas law tell us that pressure (given a constant volume) varies in direct proportion to temperature. Thus, you'll be generating some high pressures in the bottle when you raise the temperature to 160 degrees F.
Of course, the simplest and safest answer (but not the cheapest) is to force carbonate in a keg and bottle from that, but you did specify bottle carbonating.
Of course, the simplest and safest answer (but not the cheapest) is to force carbonate in a keg and bottle from that, but you did specify bottle carbonating.
Chromebrew
Well-Known Member
Great response Latium. Thats what i suspected but didnt think about the options you provided. Cheers!
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