Cold Mashing Beer- Low ABV Method for Preggy Wife?
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- čas přidán 12. 07. 2018
- Ever wanted to brew a beer that doesn't make you drunk but still taste good? Yeah, I didn't think so, but we made one anyway! But really, Logan's wife wanted him to make a low abv beer to kick start lactation for his brand new baby boy without the intoxication factor that we enjoy so much...Sacrilege, I know.
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I’m an NA brewer, and it can be done:
-Use about 1.5 lbs grain per gallon water.
-Cold mash the full volume at 40 F overnight with a 5.3ish ph.
-Remove brew bag.
-Siphon off wort above the starchy protein layer to avoid scorching. You can also filter at this point as desired.
-Do a mash out at 170-177 F for 45 min.
-Normal boil and you can use maltodextrin as needed for body.
-Chill.
-Lower ph to below 4.6 pre ferment to prevent C botulinum.
-Ferment normally. Some people like S-33 or LA-1 here. Any low attenuating yeast will do. I like S-04. I’ve had attenuation as low as 55% with it.
-Note that bottle conditioning adds about 0.3% ABV
In our FB group NA Homebrewers (800+ members worldwide) we’ve had ABV range from 0.5 to 1% with this method. The darker a beer is, the better it works as there’s more flavor component.
Why do it? For many it’s for health reasons such as myself, and for others they’re recovering but like beer without the buzz. We also find it more challenging than normal brewing as there’s even less room for error. Cheers. 🍺
Cool experiment!
You should try it! Learn from our mistakes...
I love you guys SO MUCH !
Thanks!
I love videos like these!
Never know what you can't do unless you try!
Nice! A guy at work asked me if I can brew him an non alcoholic beer maybe I try this for him. Cheers!!!
Worth a shot!
thanks for the informational video on what NOT to do! lol CHEERS!
These dudes are rad
I have done a fair number of low ABV (under 3%) beers. Also check out Basic Brewing podcast because they have done some really low ABV beers. I'm glad you gave this a try, but your results are kind of what I would expect. A "better" or at least much more frugal way to go is just shrink that grain bill. When you do that you are going to want to use maltier malts (because you will be using a lot less of them) and wheat, oats, or Rye to give some body. Personally I like Rye, the other two can work but oats can get weird and wheat tends to be cloudy and gluten heavy. A little rye adds a lot of body, a lot of rye gets goopy and disgusting.
I have done some other things like cold tinctures of malt. Thought I would get nice malty flavors, but nope. Lots of grassy unpleasant stuff.
A light IPA I did was 4lbs light Munich 3Lbs Rye. 1/2 oz bittering (probably a bit too much) and an oz of your favorite hop at 10 and an once at flameout. Came in at 2.6ABV.
Agree with the wheat / rye. Before watching this today I brewed a 1.3% (?) ale with Magnum and Mandarina Bavaria hops with an OG of 1.014...mashing at 70C (the opposite approach to you). Looking forward to tasting it in 3-4 weeks. Have previously had success at 1.6% with a wheat /rye saison but wanted to push it a bit further.
If you use a biab bag over the malt pipe, should help with that scorching issue
Have to give that a shot on our next cold mash
You have beers on tap? What a great idea. Your the first home brew shop to do that.
Gotta have some way to get rid of all the beer we make! :/
Many do
Home brew shops are the best shops
when's the merch store en route?
Mehbeh when we find time to website :p
What yeast did you guys use ?
Wouldn't you just add more hops and water? Water to lower the abv and hops to add flavour?
That would reduce the proteins (head retention) and body (residual sugar).
The result would be carbonated hop water.
Lol burned. Keep on trying🍻
#dammitlogan
Overnight mashing is not uncommon in the brewing industry, the high temperature method that homebrewers use for overnight mashing is uncommon. Cold water is used during overnight mashing, usually 50-55F is the rest temperature. The temperature being the temperature of earth when germination begins and when Alpha wakes up and begins to soften starch. The temperature is below the temperature at which gram-positive and gram-negative bacteria activate to the point of having a negative impact on the final product. Overnight mashing saturates the husk and allows the filter bed to settle more evenly before lautering. When malt is steely, overnight mashing is a given. After an overnight rest, the next rest temperature is usually around 95-100F.
Beta Glucan should not be carried over into the final product, it is a fiber. Beta Glucan level is indicated on the spec sheet that came with the bag of malt that was used during the vid. The number alerts the brewer if beta-glucanase did its job early on or if the enzyme would need to be added. When the number is low, a rest at a temperature at 130-135F is used. When beta-glucanase is added the rest temperature is usually around 115F. The numbers and acronyms on the spec sheet are used by a brewer to determine if the malt is worth buying. When high modified homebrew malt is used for producing ale and lager an Alpha-Beta amylase should be added and a rest temperature of 140 to 145F would be needed for conversion to occur. The maltotriose part, nah, that's part of conversion and second fermentation. The complex sugar is responsible for creating natural carbonation during the aging cycle and infusion method homebrewed ale and lager do not have the backbone to make it through the aging cycle before deterioration of the final product sets in and for that reason priming sugar or CO2 is injected which creates soda pop fizz.
Actually, the brewer using the overnight method was on to something. The only problem, the rest of the method that goes with overnight mashing was skipped.
I appreciate the information - however I think you misunderstood the intention of the experiment. Also I have to disagree on the beta glucan bit:
There are multiple types of B-Glucans, and the most common type found in cereal grains is largely soluble as they are linked differently (in varying percentages depending on the cereal grain). In fact, theoretically the better the maltster did his/her job the more soluble the remaining B-Glucans will be.
As for the experiment, the intention was to skip multiple mash rests in order to create a beer with minimal fermentable sugars, while still maintaining the body and flavor of beer (hence the lack of rests). I agree the process could use some work... and the science was less thought out than it could have been... maybe you have some ideas on how to maximize the body while minimizing the fermentables?
As for the maltotriose - I think you're right, but it's my understanding that some lower attenuating yeasts won't ferment maltotriose... at least in the short term. I may be wrong on that, but it was my understanding that that was the molecule largely responsible for the difference in yeast attenuation.
ESB good, scorch not so good
Absolutely :/
Jump mashing is used in the production of low alcohol and alcohol-free beers. The temperature of the mash jumps from a proteolytic stand at 50℃ to over 70℃, thus minimising the production of fermentable sugars by β-amylase. Here are the steps in the process:
A thick mash with a water to grist ratio of 2:1 is mashed in at 50℃ and stands for 20-30 minutes. (this stand is unnecessary if the malt's storage protein is well modified)
Boiling water is added to bring the water to grist ratio up to 4.3:1 and the temperature up to around 74℃.
The mash is held at this temperature for around an hour before heating and mashing out.Because β-amylase is inactivated, the fermentability of the wort produced by jump mashing is low but should contain enough FAN. If no proteolytic stand is required, mashing in to achieve a temperature of 74℃ produces the same level of fermentability (or lack thereof). In either case, care must be taken not to allow the temperature to fall below 73℃ or the fermentability of the wort will increase. As the conversion temperature of 74℃ is above the optimum for ɑ-amylase, some ɑ-glucans can remain, and the mash may show a positive in a starch endpoint test. As there is no β-glucan rest, the malt used should be modified to the extent where the majority of β-glucans are degraded.