Brewing a Non Alcoholic Beer | Hazy Pale Ale | Low & No Alcohol Brewing with Ultralow Brewing
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- Опубликовано: 9 апр 2023
- Welcome to another brew-day with Ultralow Brewing. In this video, we’ll be going through the step by step process to brew this incredible tasting non-alcoholic Hazy Pale Ale. With a tasty malt backbone, a smooth bitterness, and lots of juicy, tropical fruit flavours including passion fruit, mango, citrus and pine, with plenty of haze!
Brew-day notes to help you brew this great beer:
- High temperature mash (80-82°C) focusing on a more dextrinous wort for less fermentable sugars.
- Grains milled coarsely to reduce efficiency.
- No Sparge, squeeze bag.
- Hot cubed/no chill.
- OG 1.010 FG 1.006
- Mash pH: 5.42
- Fermenter volume 12 ltrs
- Post-boil pH: 5.24, 2.0 ml 88% lactic acid added to target of 4.3.
- Post fermentation pH 4.4
- pH is important, be sure to acidify the wort to at least a pH of 4.6-4.8 before pitching the yeast. You will only observe a drop of around 0.3-0.5 pH with such a low attenuation, so manual intervention is necessary for extended shelf life, overall flavour and most importantly, food safe levels (below 4.6 is safe against most pathogens).
Results may vary.
For more information on brewing ultralow and non-alcoholic beers, be sure to visit our website for plenty more information, guides, and experiments.
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Brewfather recipe link:
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BIAB (No Sparge) 78°C-80°C
39% efficiency
Batch Volume: 12 L
Boil Time: 30 min
Mash Water: 15.77 L
Total Water: 15.77 L
Boil Volume: 15.44 L
Pre-Boil Gravity: 1.009
Vitals:
Original Gravity: 1.010
Final Gravity (Fixed): 1.006
IBU (Tinseth): 16
BU/GU: 1.57
Colour: 10.2 EBC
Mash:
Mash - 80 °C - 30 min
Malts: (1.055 kg)
655 g (62.1%) - Simpsons Pale Ale Finest Maris Otter - Grain - 5 EBC
200 g (19%) - Barrett Burston Pale Malt - Grain - 3.9 EBC
80 g (7.6%) - Joe White Maltings Crystal - Grain - 142 EBC
60 g (5.7%) - Blue Lake Maltings Barley, Flaked - Grain - 3.3 EBC
60 g (5.7%) - Weyermann Melanoidin - Grain - 59 EBC
Hops: (82 g)
2 g (6 IBU) - Warrior 15.1% - Boil - 20 min
15 g (3 IBU) - Centennial 9% - Aroma - 10 min hopstand
15 g (5 IBU) - Mosaic 13% - Aroma - 10 min hopstand
10 g (3 IBU) - Simcoe 12.7% - Aroma - 10 min hopstand
20 g - Mosaic 11.3% - Dry Hop - 2 days
20 g - Vic Secret 18.1% - Dry Hop - 2 days
Hopstand at 80 °C
Miscs:
1.5 g - Calcium Chloride (CaCl2) - Mash
0.8 g - Canning Salt (NaCl) - Mash
0.5 g - Epsom Salt (MgSO4) - Mash
3 g - Gypsum (CaSO4) - Mash
Yeast:
0.5 pkg - Lallemand (LalBrew) Windsor Yeast
Fermentation:
Primary - 19 °C - 7 days
Cold Crash - 4 °C - 4 days
Water Profile:
Ca2+ 71 Mg2+ 3 Na+ 28 Cl- 81 SO42- 119 HCO3- 16 
Хобби
Outstanding work; thanks for sharing
Thank you, you're welcome!
thank you for sharing this amazing brew,,,,
You're welcome!
my man milling oats lol
Do you think pressure fermenting and closed transfer would work in a low abv beer?
Absolutely, there is not a lot of ester formation with no/low alcohol beers, so pressure fermentation would be fine.
Awesome vid! Do you ever do any stabilizing once the beer is finished to extend it's life or more just keep it cold in the kegerator?
Thank you! Other than the initial pH adjustment prior to pitching, I don't do any extra steps for stability, just cold store in the kegerator and drink away.
if people knew how healthy this is
Agreed, very beneficial!
"to limit oxygen exposure"
Dude uses a plastic wrap instead of an airlock xD
Besides that, it's very enlightening, I want to start brew lower alcohol beers that actual taste like something. Cheers
This looks pretty good, it'll go next in the pipeline.
Do you do any hop adjustment when no-chilling?
Thanks! It's taste fantastic.
The recipe is actually designed around no-chill, so bo need to adjust to suit. But you would need to adjust the hops if you were chilling the wort to increase the bittering addition (though my suggestion is to run it as is to get an idea of the outcome, and adjust from there).
@@UltraLowbrewing understood! It's great it is already adjusted, I don't use a chiller.
@@GodlessPrick Awesome! Bear in mind, the larger the batch, the longer it'll take to cool and the higher the rate of conversion of AA into bittering compounds.
Curious why you didn't aim for higher efficiency, do a sparge, and just use less grain?
That would've made a thinner beer, lacking in mouthfeel due to the higher rate of dilution. Using more grain with the low efficiency increases the body/mouthfeel to emulate a higher abv beer.
What if you dont have reverse osmosis? Can you use normal tap water?
Normal water will be fine, as will bottled spring water. Both will change the water chemistry some, so if you have an up-to-date water report, you can adjust to suit your profile. Or simply just brew with the water "as-is"
@@UltraLowbrewing Thanks. I need to bottle. How long will it last in bottles? Is there anything I should add when bottling?
@@Robust2013 I can't speak for bottles as it's been many years since I used them, but I've had beers for over 6 months in kegs that are still great.
I would recommend, once they reach the carbonation level intended, cold store them to maintain freshness (as you would any craft beer).
@@UltraLowbrewing Hi. Is there any reason for just covering the fermenter with plastic? Can one use a airlock?
@@Robust2013 It's just a personal preference of mine, I haven't used airlocks for years as I find this way simpler and cleaner. But you can certainly use a lid and airlock if you'd rather. 🙂
Can you make this zero alcohol
0.0% abv isn't achievable on the homebrew scale unless you skip the fermentation cycle. Which then leaves a beer tasty worty and unbalanced.
Unfortunately there's no processes viable to reach the full zero mark without very expensive equipment (as used by large commercial breweries). What you can do is adjust the recipe to lower the starting gravity, in turn lowering the abv, or using a maltose negative yeast strain to further reduce the abv. By doing so, you can lower the abv down to 0.1-0.2% abv which is about the lowest possible alcohol content a homebrewer can reach.
too complicated
I'm sorry to hear it's too complicated, I find it quite simple and very much similar to regular all grain brewing myself.