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 (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%

METHODS / TIMINGS

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

INGREDIENTS

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

HOPS

ADMIRAL

(kg)

543

Contribution%

30

Alpha Acid%

9

Addition

Start of boil

CASCADE

(kg)

699

Contribution%

30

Alpha Acid%

7

Addition

Middle

MOSAIC

(kg)

272

Contribution%

20

Alpha Acid%

12

Addition

Flame out

AMARILLO

(kg)

362

Contribution%

20

Alpha Acid%

9

Addition

Flame out

CARL'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