Table Beer recipes with Low ABV’s are a tricky recipe to get right. They can often end up very thin and lacking in mouthfeel. The key is to have lots of non-fermentable sugars to add body to the beer, which is exactly what this hefty addition of Dextrin Malt achieves. We’ve also added great drinkability by utilising a range of fruit forward American aroma hops.
BATCH SIZE (LITRES): | 1630 |
BATCH SIZE (UK BARRELS): | 10 |
ORIGINAL GRAVITY: | 1031 SG |
FINAL GRAVITY: | 1012 SG |
IBUs: | 20 |
COLOUR (EBC/SRM): | 4 / 2 |
BREWHOUSE EFFICIENCY: | 85% |
| TEMPERATURES | |
|---|---|
MASH TEMP: | 68°C / 154°F |
COLLECTION TEMP: | 17°C / 63°F |
FERMENTATION TEMP: | 20°C / 68°F |
MASH LIQUOR VOL (LITRES): | 554 |
LIQUOR / MASH RATIO: | 2.7 : 1 |
| TIMINGS | |
MASH: | 60 mins |
BOIL: | 60 mins |
 MALTS | (kg) | % |
|---|---|---|
EXTRA PALE | 163 | 80 |
DEXTRIN | 42 | 20 |
 YEAST |
|---|
LAGER |
 HOPS | (g) | Contribution% | Alpha Acid% | Addition |
|---|---|---|---|---|
ADMIRAL | 543 | 30 | 9 | Start of boil |
CASCADE | 699 | 30 | 7 | Middle |
MOSAIC | 272 | 20 | 12 | Flame out |
AMARILLO | 362 | 20 | 9 | Flame out |
HOPSADMIRAL
543
30
9
Start of boil
CASCADE
699
30
7
Middle
MOSAIC
272
20
12
Flame out
AMARILLO
362
20
9
Flame out
Mashing slightly thicker (2.2:1) with a higher temperature will reduce the amount of fermentable sugar which will help control ABV and give body to the beer.
