Homebrew Crisp Table Beer

  • Rounded body with floral citrus hops
  • ABV 2.5%
  • IBU 20
  • OG 1031 SG

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.

BASICS

BATCH SIZE FERMENTER:

25 l

BATCH SIZE BOIL:

27.75 l

ORIGINAL GRAVITY:

1031 SG

FINAL GRAVITY:

1012 SG

IBUs:

20

COLOUR (EBC/SRM):

4 / 2

BREWHOUSE EFFICIENCY:

80%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

68°C / 154°F

COLLECTION TEMP:

20°C / 68°F

FERMENTATION TEMP:

64%

MASH LIQUOR VOL (LITRES):

7.4

LIQUOR / MASH RATIO:

2.2 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

STAND:

30 mins

INGREDIENTS

MALTS(kg)%

EXTRA PALE

2.66

80

DEXTRIN

0.69

20

YEAST

LAGER

HOPS(g)Contribution%Alpha Acid%Addition

AMARILLO

8.3

30

9

Start of boil

CASCADE

10.7

30

7

Middle

MOSAIC

4.2

20

12

Flame out

AMARILLO

5.6

20

9

Flame out

HOPS

AMARILLO

(g)

8.3

Contribution%

30

Alpha Acid%

9

Addition

Start of boil

CASCADE

(g)

10.7

Contribution%

30

Alpha Acid%

7

Addition

Middle

MOSAIC

(g)

4.2

Contribution%

20

Alpha Acid%

12

Addition

Flame out

AMARILLO

(g)

5.6

Contribution%

20

Alpha Acid%

9

Addition

Flame out

Mike'S TOP TIP

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.

Malts used in this Recipe

Dextrin Malt

Dextrin Malt is produced by constraining the germination phase, which results in retention of higher molecular weight polysaccharides which will provide positive attributes to the finished beer in terms of greater body and mouthfeel. These dextrins will contribute positively to head formation.

This malt can be particularly beneficial when brewing with well modified Extra Pale Malt to produce golden ales or pilsner-style beers. The low colour permits usage rates of up to 15% without impacting on final product colour. It can be useful in a low gravity beer such as a session IPA that is trying to emulate a higher gravity beer in terms of body.

Find out more here.

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