I Brewed a Low ABV Hazy IPA/NEIPA with LA-01 Yeast.
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- čas přidán 13. 07. 2024
- I tried to make a Non-Alcoholic Hazy IPA/NEIPA style beer using Fermentis LA-01 yeast. I managed to create a 1.4% beer that looked wonderful, but the taste did not quite match up. I also evaluate a Sam Adams "Just the Haze".
Note, the additional attenuation of this beer was probably one of the biggest issues. At a minimum, it fermented some of the sugars that should have balanced the hops. If it was caused by a wild yeast, then it may have contributed to some of the phenolic flavors. LA-01 is classified as POF+, but the phenolic production is supposed to be limited.
Useful links:
fermentis.com/en/product/safb...
www.homebrewtalk.com/threads/...
ultralowbrewing.com/
brulosophy.com/2021/11/11/the...
scottjanish.com/dry-hopping-ef...
Low ABV NEIPA (beersmithrecipes.com/viewreci...)
• Batch Size: 5 gal [19 L]
• OG: 1.022 / 1.023*
• FG: 1.018 / 1.012*
• Attenuation: 15% / 47%*
• ABV: 0.5% / 1.4%*
• IBU: 26
• SRM: 2
(* actual values)
Fermentables
• 3 lbs [1.36 kg] 63.2% - Rahr 2-Row
• 1 lb [450 g] 21.1% - Flaked Oats
• 12 oz [340 g] 15.8% - Carafoam, Weyermann
Mash/Boil Schedule
• Mash Temp: 165°F [74°C]
• Mash Time: 30 min
• No Boil
• Raise wort to 180°F [82°C]
Hops Whirlpool @180°F [82°C] 20 min
• 2 oz [56 g] Centennial (11.5 IBUs)
• 1 oz [28 g] Citra (8.3 IBU)
• 1 oz [28 g] Mosaic (6.7 IBU)
Dry Hop
• 1.5 oz [43 g] Citra
• 1.5 oz [43 g] Mosaic
Yeast
• 12.5 g Fermentis LA-01
• Direct Pitch
Fermentation
• Start at 66F
• Boost to 70F
• Dry Hop for 2 days
• Cold Crash for 1 day
Chapters:
0:00 - Overview and Motivation
3:12 - Brew and Ferment
9:11 - Pitch Yeast and Ferment
11:24 - Evaluation
13:24 - Sam Adams "Just the Haze"
15:52 - Overall Thoughts - Jak na to + styl
Great video! I can't believe I didn't come across it sooner... We appreciate the shoutout at the start of the video, I'm glad you could make use of our resources! Sorry to hear you missed the mark on the final product, it really is a fantastic beer that's full of hoppy goodness and fruity, piney flavours, though as you found it can be a little harsh on the astringency without that balance of the unfermented maltose and maltotriose, it's a very fine line between balanced and trainwreck with such a large hop load haha. We eagerly look forward to seeing if you continue down the path of low abv beers.
- Craig
I am glad you enjoyed my attempt. I probably should have started off with a more simple recipe. Cycling back to this has been on my "to do" list for a while, probably with a high mash temp and a yeast like Windsor. I am fine with a beer in the 1% to 2% ABV range. The initial gravity sample I tried when it was around 0.5% ABV was very good, but the final beer just did not have enough sweetness and had some phenolics (from the yeast used or from a contamination?).
@@CascadesHomebrew @ultralow brewing seems like a key is mashing all the way up at 174 so you have a high FG around 1.018 ? Yeah? Otherwise everything you did seemed like a great idea to me.
A lot of cool things going on here, and always fun to try something different. I have some plans to brew more NA or low ABV beers in the future!
Yeah, sometimes you win and sometimes you lose when trying out new things! I made one batch of "hop water" a few years ago and that has potential (but then I just moved to having a keg of carbonated water on tap and adding flavorings). I am not sure I need to brew a 0.0% or 0.5% beer, but I could see some potential in making rather good beers in the 2% range.
I've been following ultralow brewing with great interest, the info and recipes they've been putting out look promising! Low/no alcohol is definitely on my to try list by next summer. I appreciate your dabbling in it and what you've discovered so far!
The guys behind that site seem to know what they are doing. I hope to cycle back to try out different ideas, either to make a good NA beer or make better low abv beers.
@@CascadesHomebrew it's a lot of specific techniques and new forms of flavor balances to find so it's a long term project to get NA brewing as good as regular brewing for sure. I've got a non-drinking partner so I try to figure out one mocktail recipe per brew recipe that I do and adding some NA beer to my arsenal will combine the best of both worlds 😅
This was interesting, I don’t think I’ve ever thought of brewing something like this, might have to give it a shot.
You look like Harrison Ford, great video btw
Thanks. Great video. Your experience is similar to my LA attempts with hoppy beers. The LA01 yeast is POF+, so it will give white pepper phenols. Also, myself and others have noticed we see about 40% attenuation, which is similar to your experience. Personally, I get better results keeping all my Hops hotside, and skipping the dry hop altogether. O find that helps avoid astringency .
Thanks for the info! This is a topic I want to cycle back to again in the future.
I literally just made a session hazy, 3.3%, super hazy, super hoppy, and is a solid day drinker. You can mow the lawn, throw back a couple back and still make it to your kids baseball game with your shirt tucked in! Vic secret, cashmere hops made a fantastic aroma and flavor profile.
Did you do anything special as far as the grain bill, mash or yeast? I want to put more effort into making some under 4% beers.
@@CascadesHomebrew yes! Higher mash temp at 160 for mouthfeel and sweetness. 2.5 gallon batch. 3gallon water, Grain bill was 3 lb 1 lb oats, 1lb flaked wheat, 0.5 lb Vienna, 2 oz honey wheat. I was actually shooting for 4%, but it worked out, it’s a delicious beer!
@@CascadesHomebrew yeast was Imperial Juice A38, standard temp, like 68-74. Finished fermentation in 3 days, dry hopped on day 4, I kegged it and force carbed on day 7. 7 day IPA! Came out so good, no off flavors, and ultra hoppy.
Great video! Aslin is one of my favorite breweries!
Thanks. Yeah, Aslin makes some pretty solid beers. I got the little taster glass at a recent beer fest at the Herndon location.
@@CascadesHomebrew Do you live in the area? I am part of the DC Homebrewers club
Yes. I live in the "Cascades" area of Sterling/Potomac Falls. I have been a long time member of the Wort Hogs, and a regular of HOWL and NOVA Homebrew.
Good stuff! I’ve always thought that a good way of doing a no alcohol neipa would be to do a full ferm with no hop additions then take the beer up to 180 to steam off the alcohol and whirlpool a ton of hops at the end. You might miss the bio transform but you’d avoid bitterness while steaming off the alcohol and you end up with less sugar in the end product.
Given the lack of hops in the boil, it could be a good style for that process.
Did you think about BU:GU ratio? Might be a little high with 26 IBU...
Maybe also reduce the amound of hop matter on the hot side in general.
Maybe try to keep it at 80C for the whole time of the mash too?
I'm also trying to brew a nice hazy low ABV beer at the moment, but using Windsor yeast. Other option could also be S-33 (was great in one of my hazy pale ales). Need to look into LA-01!
Keep up the nice work and hope you succeed!!
Good suggestions. I probably should have tried something easier before jumping in with this beer. It was on the edge of being very good, but just had a few flaws. I think a high mash temp and a yeast like Windsor or S-33 would work well. Let me know how yours turns out.
I love raw ales. Really enjoying your channel. Very interesting. Love how you go into so much detail. You have a little digital distortion on your voice by the way.
I will have to play around with brewing raw ales in the future. I will also try out a different mic solution to see if I can improve the audio.
Nice video! I think you are using a Femonster fermenter and I use a MonsterMesh Fermonster Strainer for adding hops to wort or fruit for mead in my Fermonster fermenter. It works real well. I have been enjoying your videos as a new subscriber. Cheers!
Thank for the feedback. Yeah, I have a pair of 3-gallon Fermonsters and a 7-gallon one (and a 1-gallon one I have not used). I have been thinking of picking up one of the MonsterMesh Strainers. In my case, they would be great for dry hopping.
@@CascadesHomebrew I got mine from Label Peelers
I fixed that astringent bitterness by acidifying the water before using it to mash and sparge. Since you did it after the mash I think the damage of tannins from the grains had already been done.
Looking at this batch and the recipe, I am not sure why I did not adjust the pH before the mash. Looking at BeerSmith, it calculates 5.6 and I measured a bit over 5.7. I do normally add acid to my strike water and I should have done that here as well. I don't think that pH would be high enough to extract tannins though. I am pretty sure the astringency from this one was mostly from the hops.
@@CascadesHomebrew your sparge ph was probably 7, that’ll do it
Oh sorry you didn’t sparge this one
Nice video! Maybe the hop creep could affect that attenuation! Because the hops have others encymes.
I had not thought of that, but it could have contributed some.
I've found that using low alpha acid hops gives a better hop character for low abv. I've gotten really good citrus flavors out of Slovenian Styrian Golding. Still trying to find a low alpha tropical hop.
It is an interesting concept that makes sense but did not cross my mind. Yeah, most of the modern fruity/tropical hops tend to be in the 13% to 20% range. Maybe Motueka or Huell Melon would be ones to check out?? They are at least down in the 7% range. Cascade might be one for me to try as well.