14 replies to this topic

[djinkc]

One of my kids is trying successfully to drop some weight. I hate seeing Select 55 cans around.

I have a starter of Wyeast 1010 and want to add a little taste, ~2.5 abv and under 100 calories. Haven't tried something like this in years decades.

Wish I had some witbier or saison yeast around - but I don't. A Berliner Weisse would be nice too, but no yeast and it needs to sit a while.

I'm thinking 50% 2-row and the rest wheat/rye. Maybe a little Special B. And maybe some carapils for body. Mashing as low as I've ever gone. Other than that for flavor I'm clueless. Maybe cheat and add a little lactic acid? Or some citrus zest, when and how much? Any ideas would be great. Brewing Thursday after work.

And I may crank this one, lots of yeast ready. Gelatin and fast carb for New Years.

[BrewerGeorge]

I've done this before. Do you realize how little you have to start to get below 100 Cal? IIRC, it's under 1.030. I think the cheat Berlinner (with lactic acid and acid blend) is pretty darn good, but it's definitely an acquired taste. Regular American wheat is good with coriander - it's one of my favorites. I don't like citrus and rye, but it's your beer. Maybe just rye with a piney hop like Simcoe or an herbal like Northern Brewer would accentuate the rye spiciness.You might re-think the super low mash temp as well. When you're starting below 30, there isn't much room left for any mouthfeel at all, and if you mash in the 140's it will feel like drinking carbonated water. As far as the calories thing goes, you can play with a calculator to see the exact effect, but IIRC there's not much difference in raw calories between unfermented dextrins and alcohol.

[djinkc]

I've done this before. Do you realize how little you have to start to get below 100 Cal? IIRC, it's under 1.030. I think the cheat Berlinner (with lactic acid and acid blend) is pretty darn good, but it's definitely an acquired taste. Regular American wheat is good with coriander - it's one of my favorites. I don't like citrus and rye, but it's your beer. Maybe just rye with a piney hop like Simcoe or an herbal like Northern Brewer would accentuate the rye spiciness.

You might re-think the super low mash temp as well. When you're starting below 30, there isn't much room left for any mouthfeel at all, and if you mash in the 140's it will feel like drinking carbonated water. As far as the calories thing goes, you can play with a calculator to see the exact effect, but IIRC there's not much difference in raw calories between unfermented dextrins and alcohol.

How little, yeah. Hope it covers my manifold j/k

I'm not locked in on rye, wheat for sure though. I thought about coriander too, we have plenty of spices around. Yeah, the unfermented dextrins should be about the same as alcohol calories. Just trying to give it a little body and zip. And of course I have no maltodextrin around. I forget if carapils will add a little body. This is usually my last concern with my usual brews - I guess that's the same as dextrin malt. It may end up around 2.0 abv - OK with me. Hops, I have plenty of options.

Then again, I could do a 180 and get into the serranos and jalapenos in the freezer.

Kind of fun to see if I can make something palatable with those parameters.

[drewseslu]

146dF will get you maximum fermentability...but I don't think that is necessarily the course of action for this project. I would try and think more along the lines of brewing a kick ass Ordinary Bitter, possibly of the American persuasion, not that I'm opposed to the Berliner suggestion...

[jayb151]

Take a look at the Clone For Bam Bier from Jolly Pumpkin: Bam!!!! IIRC, It starts somewhere around 1.037-ish and finishes dry to allow a surprising amount of booze.

[djinkc]

146dF will get you maximum fermentability...but I don't think that is necessarily the course of action for this project. I would try and think more along the lines of brewing a kick ass Ordinary Bitter, possibly of the American persuasion, not that I'm opposed to the Berliner suggestion...

Ordinary Bitter and a Stout were others that came to mind to get where I want. It will be a wheat though. I'm taking this as a challenge of what I can do and make something enjoyable. Just trying to see how good I can be. 146df at my place is not all that dry - but my usual grainbills have some crystal. Regardless, I'll have fun with this. Keep the suggestions coming. TIA

[djinkc]

Just finished prepping for tomorrow.

12 gal post boil

4.38# 2-row
3.5# malted white wheat
6 oz Carapils
6 oz Aromatic
6 oz Special B
Mash @ 149df

1 oz Citra, 1 oz Amarillo FWH
1.5 oz Citra, 1.5 oz Amarillo flameout

Wyeast 1010, est OG 1.024, est FG 1.005, 27 IBUs, 2.5 ABV, 81 cal/12oz

I need to get some fruit extract to play with in the glass and then probably the keg too.

The crushed grain just barely covers my manifold, this stuff would be too weak for a starter

[cavman]

I'd mash a little higher than that, wouldn't want it to watery.

[drewseslu]

Had a JP Bam Biere on draft earlier tonight, simply magical.

[DaBearSox]

Is there anyway to get ahold of the fungus or whatever the big boys use to chew through the remaining sugars of there lite beers?

[Steve Urquell]

Is there anyway to get ahold of the fungus or whatever the big boys use to chew through the remaining sugars of there lite beers?

Amylase enzyme will do the trick. You might find this thread helpful--> https://www.homebrew...-hopped-123937/

[realbeerguy]

I know I'm late to the party, but how about this:Subcategory: Belgian Table BeerThese ales and lagers are very low in alcohol and traditionally enjoyed with meals by both adults and children. Pale to very dark brown in color. Additions of caramel coloring are sometimes employed to adjust color. They are light bodied with relatively low carbonation with limited aftertaste. The mouth feel is light to moderate, though higher than one might anticipate, usually because of unfermented sugars/malt sugars. Malted barley, wheat and rye may be used as well as unmalted wheat, rye, oats and corn. A mild malt character could be evident. Aroma/flavor hops are most commonly used to employ a flavor balance that is only low in bitterness. Traditional versions do not use artificial sweeteners nor are they excessively sweet. More modern versions of this beer incorporate sweeteners such as sugar and saccharine added post fermentation to sweeten the palate and add to a perception of smoothness. Spices (such as orange and lemon peel, as well as coriander) may be added in barely perceptible amounts, but this is not common. Diacetyl should not be perceived.OG: 1.008-1.038 FG: 1.008-1.038 Alcohol by Weight: 0.4-2.8% IBU: 5-15Color SRM: 5-50 SRM: 5-50

[Tomer1]

You could boost mouthfeel with guargam\gam arabic.Commobly done in the wine industry.

[djinkc]

Actually, this came out pretty well. Maybe a little hoppy for most considering the grainbill. Had a mug earlier today since I didn't want any buzz. I'll have to take a FG just for grins.

[djinkc]

Actually, this came out pretty well. Maybe a little hoppy for most considering the grainbill. Had a mug earlier today since I didn't want any buzz. I'll have to take a FG just for grins.

1.005 FG. Next time I think I'll do this with a Wit yeast for a little more yeast at the party.