I appreciate low ABV beers for their reduced negative health consequences, please consider doing more of these if you can, I'm particularly interested in hop forward varieties :) This is going on my backlog for the summer! Prost!
@@DavidHeathHomebrew David I do almost all LABV beers and enter them in competitions and have metaled everyone without fail. I agree and would like to have MORE of these brews in the future. Also I use higher mash temps (162- 165F) and slightly higher OG than yours... I think the beers are actually better than traditional specs.
Hi David, I think a lot of people are looking for this. Same as I do. It is always welcome to have a low ABV beer during week (working) days in the afternoon on a sunny day to drink. Most people in Holland drink 0.0, I always say, why does it have to be 0.0? An 0.3 or other low ABV like this are much more beers for a good and tasteful experience. So thanks for this recipe (and video). Good job mate. Cheers!
Thanks for the recipe David, I brewed this and fermented with 3470. It finished higher at 1010. I find the finished beer doesn’t have the correct bitterness for my tastes. Will definitely brew again and bring the ibu to about 20 and will try a different yeast, maybe nova lager. Keep up the good work
@@DavidHeathHomebrew I bottled this batch, but will definitely up the carbonation on my next batch. I have just come in from the garden and am really enjoying this beer, thanks
Thanks David. I brewed your Irish Red Ale last week and will serve it on Nitro, making it an Irish Cream Ale. Since I have all the ingredients available from leftover brew days, I will brew this recipe next week to have a nice Light Lager to go with the 4.5% IRA.
Hello again, the Irish Red was absolutely amazing! It's most probably my favorite beer style. I only managed to brew this Low ABV lager today. I did not have the Bohemian pilsner malt but decided to use 50/50 Weyerman Munic1 and Vienna malts instead. The aroma coming from the fermenter was something out of this world. Floral notes with fruitiness. I hit a bit higher OG 1.025. Will give tasting feedback end July.
I was interested in your comments on substitutes for aroma malt. Some argue that honey malt and aroma are different, I’m personally not sure. I’m keen to give this a try, thanks
Thank you. For Lutra I suggest a temp of 20C. This will likely be over in 1-2 days but I suggest leaving it a week on the yeast so that the yesst has time to clean up after itself.
Hello David, great video again, loving it. Will try it soon. Thanks! My Question is: I don't have a keg or beer tap system, so I use bottles. What is the best way to bottle these kind of beers (low ABV and alcohol free). For example how much bottling sugar should I use.
Hi David, great video once again. Curious to taste it! I have been experimenting with non-enzymatic mashing to reach tasteful low ABV beers. Have you tried this yet?
Looks very good David. I am curious to know what mash thickness you use for your G40 profile. Your videos always seem to be less thick than what I experience when I use the Grainfather default of 2.5 L/Kg.
Perfect timing, on my to brew list for the coming weekend. Malt substitute question, would maris otter be a suitable substitute for the bohemian pilsner malt?
@@DavidHeathHomebrew, fortunately my local brew shop had all the correct malts in stock yesterday, so I won't be needing to substitute. Looking forward to my brew on saturday.
I actually shared a saison recipe that has been tested at various strengths. Check this out:- ruclips.net/video/H17TMMhKIy0/видео.htmlsi=i4txkIPbJm2dZ-qu
Just a couple of questions if I may. I can't seem to find the Castle Malting Chateau Arome, do you have a recommended substitute? Second, is it okay to use just one package of the OYL- 071 yeast for your recipe scaled for my Anvil 10.5 gal 240volt unit? It's scaled for a 5.5 gallon batch. Thanks again for a great video!
Hi Dale, Sure, no problem, this is an aromatic malt which can also be sold as a honey malt. The name can vary depending on the malt company. I believe that one sachet should work 🍻🍻🍻
Hi, can I ask a basic question please. I have a basic BINB system, should I stir the mash at all during the mash or continuously or every 10 minutes or so. What is your suggestion please
What is the mash pH? Any thoughts on acid additions for food safety for low alcohol brews? 4.6 pH is generally regarded as a good target for beers under 3.5%. Your low ABV IPA had acidulated malt. Thanks for the video recipe.
Thanks David. I would aim below 4.5 to be on the super safe side though there is much debate about how much of an actual risk this is. In hindsight I should of probably mentioned this in the video. I have now added this in the recipe notes on Brewfather and within the recipe on RUclips.
I’m preparing to brew this recipe and need a little help. I’ve entered the water profile as suggested with RO water. The S/C ratio Qi’s (1.4) with too little sulfate/chloride to be significant. Does this balance sound ok.
I went back and watched your sparge video. I usually do biab in Anvil 10.5 240v with strong recirculation through the grain and a 4" tall rack to leave space under the bag. My OG is usually a few points higher than your recipe targets ( my grain crush is a little thinner than credit card thickness recommended). I do have a sparge kettle and induction unit, so I will use it for this recipe, but what temperature do you recommend? Also, when i scale your recipe from your Grainfather to my Anvil in Brewfather, it drops out the sparge numbers, which probably doesn't matter since it looks like about 50/50. Am i correct to hit "yes" when BF asks to scale the recipe after i switch it to the Anvil? Thanks!
Hey Dale, yes, you should hit scale but it sounds like your Anvil profile is not including a sparge, which you can add in the settings. Being a few points either way will not make any real difference as long as its just 1-3 points. I hope this helps 🍻🍻🍻
I am not sure I understand your statement of "I recommend boiling for 30 minutes to prevent boiling off flavour..." I don't know of any evidence that links boil length and flavour?
Certainly I stand by this statement based on my own testing, tasting and experience. Its the best evidence I can provide to myself. I suggest doing the same and judging it for yourself. Others can only provide their own take which is based on their taste buds rather than yours.
@@kingquesoIV In todays modern malt there really are no concerns with DMS as SMM levels are super low. If you experience DMS within a beer then it will be from the yeast side. Here we are talking about how boiling removes flavour in general and how a shorter boil is more desirable.
@@DavidHeathHomebrew interesting I always thought that boiling would increase flavor from browning reactions that take place. So I’ll definitely have to reconsider my boil effect going forward
I appreciate low ABV beers for their reduced negative health consequences, please consider doing more of these if you can, I'm particularly interested in hop forward varieties :)
This is going on my backlog for the summer! Prost!
Great, yes I agree. I have very low ABV Ipa already:- ruclips.net/video/O06lrpRODwE/видео.htmlsi=Z5bk80ryFkILD5-c
@@DavidHeathHomebrew David I do almost all LABV beers and enter them in competitions and have metaled everyone without fail. I agree and would like to have MORE of these brews in the future. Also I use higher mash temps (162- 165F) and slightly higher OG than yours... I think the beers are actually better than traditional specs.
@@DavidHeathHomebrew thanks for sharing David, and do keep them coming 👌
🍻🍻🍻
Hi David, I think a lot of people are looking for this. Same as I do. It is always welcome to have a low ABV beer during week (working) days in the afternoon on a sunny day to drink.
Most people in Holland drink 0.0, I always say, why does it have to be 0.0? An 0.3 or other low ABV like this are much more beers for a good and tasteful experience. So thanks for this recipe (and video). Good job mate. Cheers!
Great to hear. Yes I find those 0% beers very disappointing usually, where as low abv can work well 🍻🍻🍻
Thanks for the recipe David, I brewed this and fermented with 3470. It finished higher at 1010. I find the finished beer doesn’t have the correct bitterness for my tastes. Will definitely brew again and bring the ibu to about 20 and will try a different yeast, maybe nova lager. Keep up the good work
Have you tried increasing the carbonation level, if you have this in a keg? It was change things 🍻🍻🍻
@@DavidHeathHomebrew I bottled this batch, but will definitely up the carbonation on my next batch. I have just come in from the garden and am really enjoying this beer, thanks
Thanks! I need to make this to have something to drink, while brewing something stronger!
Sounds like a good plan to me David 🍻🍻🍻
Just what I was looking for! Thanks David!
Great to hear, cheers 🍻🍻🍻
nice recipe -great effort doing a low abv lager---keep the lower abv recipes coming
Thank you. What would you suggest comes next?
@@DavidHeathHomebrew low abv pale ale (tropical hops) & low abv dark lager/gentle ale style altbier style
Many thanks Tim. I have run a poll on my FB group to see what people want next.
Thanks David. I brewed your Irish Red Ale last week and will serve it on Nitro, making it an Irish Cream Ale. Since I have all the ingredients available from leftover brew days, I will brew this recipe next week to have a nice Light Lager to go with the 4.5% IRA.
Great, enjoy 🍻🍻🍻
Hello again, the Irish Red was absolutely amazing! It's most probably my favorite beer style. I only managed to brew this Low ABV lager today. I did not have the Bohemian pilsner malt but decided to use 50/50 Weyerman Munic1 and Vienna malts instead. The aroma coming from the fermenter was something out of this world. Floral notes with fruitiness. I hit a bit higher OG 1.025. Will give tasting feedback end July.
I was interested in your comments on substitutes for aroma malt. Some argue that honey malt and aroma are different, I’m personally not sure. I’m keen to give this a try, thanks
Great. I think seeing as our taste buds vary it is really for the individual to see what they think in the end really.
My ultimate beer style for summer yard work. I want to get better at the low abv stuff
Yes, they work well. Just harder to get right 🍻🍻🍻
Nice video. Please elaborate on your fermentation schedule and settings. Thanks.
Thank you. For Lutra I suggest a temp of 20C. This will likely be over in 1-2 days but I suggest leaving it a week on the yeast so that the yesst has time to clean up after itself.
Never brewed anything low ABV before. Might have to give this one a try.
Go for it, I also have a low ABV IPA that has a lot of fans 🍻🍻🍻
Hello David, great video again, loving it. Will try it soon. Thanks! My Question is: I don't have a keg or beer tap system, so I use bottles. What is the best way to bottle these kind of beers (low ABV and alcohol free). For example how much bottling sugar should I use.
Great to hear, thank you.
Thankfully the bottling process is the same as for any other beer 🍻🍻🍻
This is quite interesting in contrast to the ipa. I have been thinking of a Belgian wheat that is about the same result.
Thank you, different low abv styles lead to different solutions 🍻🍻🍻 Enjoy 🍻🍻🍻
Hi David. That looks refreshing. 👍🥂
Thank you, it sure is
Definitely on my ever expanding list of your recipes I will try.. Currently making your Wheat Beer again which has a fantastic aftertaste :)
Awesome great to hear. My next new recipe is a wheat beer with fruit and hops 🍻🍻🍻
@@DavidHeathHomebrew I'm going to need a bigger shed at this rate lol
@paulrobertson9439 I know the feeling 🍻🍻
Hi David, great video once again. Curious to taste it! I have been experimenting with non-enzymatic mashing to reach tasteful low ABV beers. Have you tried this yet?
Hi Peter, yes. This is on my list of topics to cover.
Thanks for the video. There is a place for a good light beer
Cheers Mark, there sure is! 🍻🍻🍻
Looks very good David. I am curious to know what mash thickness you use for your G40 profile. Your videos always seem to be less thick than what I experience when I use the Grainfather default of 2.5 L/Kg.
Thanks James. I am also using 2.5L/Kg.
I do sometimes add from sparge water if it looks too thick but this gets mentioned in the video.
Oh. I think I'll enjoy it! Thank you!
Cheers 🍻🍻🍻
Great video as always!
When I saw the title, I thought you would try LONA yeast.
Sadly this is only available in brewery packs, so I avoided it.
Perfect timing, on my to brew list for the coming weekend. Malt substitute question, would maris otter be a suitable substitute for the bohemian pilsner malt?
Great to hear. I would advise against that in all honesty. It will not sit the same.
@@DavidHeathHomebrew, fortunately my local brew shop had all the correct malts in stock yesterday, so I won't be needing to substitute. Looking forward to my brew on saturday.
@@dewaldpieterse9753 Great to hear 🍻🍻 Enjoy 🍻🍻🍻
Hi David, thanks for the recipe, I'll probably try it once it gets warmer. Do you think the same process would be ok for a low abv Saison ?
I actually shared a saison recipe that has been tested at various strengths. Check this out:- ruclips.net/video/H17TMMhKIy0/видео.htmlsi=i4txkIPbJm2dZ-qu
@@DavidHeathHomebrew Thanks, I will!
@lucwolljung3858 🍻🍻🍻
Thanks!
Thank you 🍻🍻🍻
Just a couple of questions if I may. I can't seem to find the Castle Malting Chateau Arome, do you have a recommended substitute? Second, is it okay to use just one package of the OYL- 071 yeast for your recipe scaled for my Anvil 10.5 gal 240volt unit? It's scaled for a 5.5 gallon batch. Thanks again for a great video!
Hi Dale, Sure, no problem, this is an aromatic malt which can also be sold as a honey malt. The name can vary depending on the malt company. I believe that one sachet should work 🍻🍻🍻
Hi, can I ask a basic question please. I have a basic BINB system, should I stir the mash at all during the mash or continuously or every 10 minutes or so. What is your suggestion please
I would suggest stirring every 10 minutes and see how that works for you :)
That’s great. Thanks for the help
@markboyle9778 🍻🍻🍻
What is the mash pH? Any thoughts on acid additions for food safety for low alcohol brews? 4.6 pH is generally regarded as a good target for beers under 3.5%. Your low ABV IPA had acidulated malt. Thanks for the video recipe.
Thanks David. I would aim below 4.5 to be on the super safe side though there is much debate about how much of an actual risk this is. In hindsight I should of probably mentioned this in the video.
I have now added this in the recipe notes on Brewfather and within the recipe on RUclips.
@@DavidHeathHomebrew I was making low abv beers for a few years without any issues before it became a known danger.
Yes, many have been. As I understand it the chances are very very very low.
@@DavidHeathHomebrew Careful is good. Botulism does not play nice.
@DavidLuger I have a video that covers this:- ruclips.net/video/X1CfNMJBvds/видео.htmlsi=eoeBm6oZRGEBklvY
I’m preparing to brew this recipe and need a little help. I’ve entered the water profile as suggested with RO water. The S/C ratio Qi’s (1.4) with too little sulfate/chloride to be significant. Does this balance sound ok.
Hey David, sounds good 🍻🍻🍻
Thanks. Enjoy your holiday
@davidshepard7778 Thanks David 🍻🍻🍻
To cool low abv beer is intriguing
Hey Bradley, it certainly has its place 🍻🍻🍻
I went back and watched your sparge video. I usually do biab in Anvil 10.5 240v with strong recirculation through the grain and a 4" tall rack to leave space under the bag. My OG is usually a few points higher than your recipe targets ( my grain crush is a little thinner than credit card thickness recommended). I do have a sparge kettle and induction unit, so I will use it for this recipe, but what temperature do you recommend? Also, when i scale your recipe from your Grainfather to my Anvil in Brewfather, it drops out the sparge numbers, which probably doesn't matter since it looks like about 50/50. Am i correct to hit "yes" when BF asks to scale the recipe after i switch it to the Anvil? Thanks!
Hey Dale, yes, you should hit scale but it sounds like your Anvil profile is not including a sparge, which you can add in the settings. Being a few points either way will not make any real difference as long as its just 1-3 points.
I hope this helps 🍻🍻🍻
Good thing this old dog can learn new tricks, never even thought to check settings for my Anvil, so helpful as always, thanks!
@@dalesizemore6044 My pleasure 🍻🍻🍻
What pressure for fermenting?
10-12 PSI is the sweet spot there 🍻🍻🍻
Thx for sharing!
My pleasure, enjoy 🍻🍻🍻
I am not sure I understand your statement of "I recommend boiling for 30 minutes to prevent boiling off flavour..." I don't know of any evidence that links boil length and flavour?
Certainly I stand by this statement based on my own testing, tasting and experience. Its the best evidence I can provide to myself. I suggest doing the same and judging it for yourself. Others can only provide their own take which is based on their taste buds rather than yours.
@@DavidHeathHomebreware you talking about DMS or some other boiling off flavor?
@@kingquesoIV In todays modern malt there really are no concerns with DMS as SMM levels are super low. If you experience DMS within a beer then it will be from the yeast side. Here we are talking about how boiling removes flavour in general and how a shorter boil is more desirable.
@@DavidHeathHomebrew interesting I always thought that boiling would increase flavor from browning reactions that take place. So I’ll definitely have to reconsider my boil effect going forward
@kingquesoIV 🍻🍻🍻
David -- fix your volume levels. You must have changed your gear -- try to get it back...
Odd, nothing has changed and the audio side is the same as ever.
No problem this end
I cannot hear a difference either. Sometimes this can be a users tv or device trying to enhance the audio but failing.
Hello! There is opinion that pitching yeast directly to wort would kill about half of yeast. What is your opinion about rehydration?
Hi, that would be incorrect though! Its actually the case when you pitch into water. Most yeast companies these days suggest direct wort pitching.