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Low Alcohol Beer

84 calories 8.1 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.018 (recipe based estimate)
Post Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 84 calories (Per 330ml)
Carbs: 8.1 g (Per 330ml)
Created: Tuesday January 3rd 2023
1.028
1.006
2.9%
36.9
5.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.60 kg United Kingdom - Maris Otter Pale0.6 kg Maris Otter Pale 38 3.75 30.2%
0.35 kg Gladfield - Pilsner Malt0.35 kg Pilsner Malt 37.7 1.93 17.6%
0.48 kg Cane Sugar0.48 kg Cane Sugar 46 0 24.1%
0.14 kg New Zealand - Light Crystal Malt0.14 kg Light Crystal Malt 35.4 31.98 7%
0.05 kg Maltodextrin0.05 kg Maltodextrin 39 0 2.5%
0.25 kg Gladfield - Rolled Oats (blm)0.25 kg Rolled Oats (blm) 32.2 2.79 12.6%
0.12 kg Gladfield - Medium Crystal Malt0.12 kg Medium Crystal Malt 35.4 56.35 6%
1.99 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16.50 g East Kent Goldings16.5 g East Kent Goldings Hops Pellet 5 Boil 70 min 16.02 50%
16.50 g Cluster16.5 g Cluster Hops Pellet 6.5 Boil 70 min 20.83 50%
33 g / $ 0.00
 
Yeast
White Labs - Whitbread Ale Yeast WLP017
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 45 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 8 4 1 13
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L 70 °C -- 30 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 2.9
Mash volume with grains 3.9
Grain absorption losses -1.5
Remaining sparge water volume (equipment estimates 25.8 L) 27.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26.7 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Going into fermentor 18
Total: 30.5  
Equipment Profile Used: System Default
 
Notes

also add 121ml or caramel (Parisian Essence).
Could just steep some chocolate malt but that could add flavour
just added gladfields medium crystal malt, does the same.

Soft sydney water profile - did light and hoppy.

Mash for 30 minutes at 70C

Pitch yeast at 16.6C, manintain at 17.5C until it hits 1.014 in 24 hours, then crash chill to 13.8C

should be
OG 1.020
FG 1.014
EGC 18
IBU 32
0.83%



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  • Last Updated: 2023-01-03 06:13 UTC