Low ABV Tasty Lager Recipe And Methods For Homebrewers

[@vexy1987]

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]

Great, yes I agree. I have very low ABV Ipa already:- kzbin.info/www/bejne/hWGZnaWmh7R3racsi=Z5bk80ryFkILD5-c

[@docrw]

@@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.

[@vexy1987]

@@DavidHeathHomebrew thanks for sharing David, and do keep them coming 👌

[@nathaningram1779]

Just what I was looking for! Thanks David!

[@DavidHeathHomebrew]

Great to hear, cheers 🍻🍻🍻

[@dbambrick996]

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]

Have you tried increasing the carbonation level, if you have this in a keg? It was change things 🍻🍻🍻

[@dbambrick996]

@@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

[@davidmorgan4284]

Thanks! I need to make this to have something to drink, while brewing something stronger!

[@DavidHeathHomebrew]

Sounds like a good plan to me David 🍻🍻🍻

[@mardanheddeokwa]

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!

[@DavidHeathHomebrew]

Great to hear. Yes I find those 0% beers very disappointing usually, where as low abv can work well 🍻🍻🍻

[@zzing]

This is quite interesting in contrast to the ipa. I have been thinking of a Belgian wheat that is about the same result.

[@DavidHeathHomebrew]

Thank you, different low abv styles lead to different solutions 🍻🍻🍻 Enjoy 🍻🍻🍻

[@timwood8733]

nice recipe -great effort doing a low abv lager---keep the lower abv recipes coming

[@DavidHeathHomebrew]

Thank you. What would you suggest comes next?

[@timwood8733]

@@DavidHeathHomebrew low abv pale ale (tropical hops) & low abv dark lager/gentle ale style altbier style

[@DavidHeathHomebrew]

Many thanks Tim. I have run a poll on my FB group to see what people want next.

[@patrickglaser1560]

My ultimate beer style for summer yard work. I want to get better at the low abv stuff

[@DavidHeathHomebrew]

Yes, they work well. Just harder to get right 🍻🍻🍻

[@barendalberts460]

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.

[@DavidHeathHomebrew]

Great, enjoy 🍻🍻🍻

[@barendalberts460]

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.

[@lonewolf9390]

Never brewed anything low ABV before. Might have to give this one a try.

[@DavidHeathHomebrew]

Go for it, I also have a low ABV IPA that has a lot of fans 🍻🍻🍻

[@vincelafore4281]

Hi David. That looks refreshing. 👍🥂

[@DavidHeathHomebrew]

Thank you, it sure is

[@markbarber7839]

Thanks for the video. There is a place for a good light beer

[@DavidHeathHomebrew]

Cheers Mark, there sure is! 🍻🍻🍻

[@paulrobertson9439]

Definitely on my ever expanding list of your recipes I will try.. Currently making your Wheat Beer again which has a fantastic aftertaste :)

[@DavidHeathHomebrew]

Awesome great to hear. My next new recipe is a wheat beer with fruit and hops 🍻🍻🍻

[@paulrobertson9439]

@@DavidHeathHomebrew I'm going to need a bigger shed at this rate lol

[@DavidHeathHomebrew]

@paulrobertson9439 I know the feeling 🍻🍻

[@vladimirapic5395]

Great video as always! When I saw the title, I thought you would try LONA yeast.

[@DavidHeathHomebrew]

Sadly this is only available in brewery packs, so I avoided it.

[@anon7442]

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

[@DavidHeathHomebrew]

Great. I think seeing as our taste buds vary it is really for the individual to see what they think in the end really.

[@xnrv]

Oh. I think I'll enjoy it! Thank you!

[@DavidHeathHomebrew]

Cheers 🍻🍻🍻

[@DanD7253]

Nice video. Please elaborate on your fermentation schedule and settings. Thanks.

[@DavidHeathHomebrew]

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.

[@the-balconybrewer]

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.

[@DavidHeathHomebrew]

Great to hear, thank you. Thankfully the bottling process is the same as for any other beer 🍻🍻🍻

[@PortlyGentleman]

To cool low abv beer is intriguing

[@DavidHeathHomebrew]

Hey Bradley, it certainly has its place 🍻🍻🍻

[@haugesund3011]

Thanks!

[@DavidHeathHomebrew]

Thank you 🍻🍻🍻

[@petersevers9810]

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?

[@DavidHeathHomebrew]

Hi Peter, yes. This is on my list of topics to cover.

[@dalesizemore6044]

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!

[@DavidHeathHomebrew]

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 🍻🍻🍻

[@paskrell]

Thx for sharing!

[@DavidHeathHomebrew]

My pleasure, enjoy 🍻🍻🍻

[@jamescottingham5210]

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.

[@DavidHeathHomebrew]

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.

[@dalesizemore6044]

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!

[@DavidHeathHomebrew]

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 🍻🍻🍻

[@dalesizemore6044]

Good thing this old dog can learn new tricks, never even thought to check settings for my Anvil, so helpful as always, thanks!

[@DavidHeathHomebrew]

@@dalesizemore6044 My pleasure 🍻🍻🍻

[@dewaldpieterse9753]

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]

Great to hear. I would advise against that in all honesty. It will not sit the same.

[@dewaldpieterse9753]

@@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.

[@DavidHeathHomebrew]

@@dewaldpieterse9753 Great to hear 🍻🍻 Enjoy 🍻🍻🍻

[@davidshepard7778]

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.

[@DavidHeathHomebrew]

Hey David, sounds good 🍻🍻🍻

[@davidshepard7778]

Thanks. Enjoy your holiday

[@DavidHeathHomebrew]

@davidshepard7778 Thanks David 🍻🍻🍻

[@DinkyDoos]

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

[@DavidHeathHomebrew]

I would suggest stirring every 10 minutes and see how that works for you :)

[@DinkyDoos]

That’s great. Thanks for the help

[@DavidHeathHomebrew]

@markboyle9778 🍻🍻🍻

[@Azathoth67]

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 ?

[@DavidHeathHomebrew]

I actually shared a saison recipe that has been tested at various strengths. Check this out:- kzbin.info/www/bejne/fmKahYCDnbB8r5Isi=i4txkIPbJm2dZ-qu

[@Azathoth67]

@@DavidHeathHomebrew Thanks, I will!

[@DavidHeathHomebrew]

@lucwolljung3858 🍻🍻🍻

[@DavidLuger]

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.

[@DavidHeathHomebrew]

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 KZbin.

[@DavidLuger]

@@DavidHeathHomebrew I was making low abv beers for a few years without any issues before it became a known danger.

[@DavidHeathHomebrew]

Yes, many have been. As I understand it the chances are very very very low.

[@DavidLuger]

@@DavidHeathHomebrew Careful is good. Botulism does not play nice.

[@DavidHeathHomebrew]

@DavidLuger I have a video that covers this:- kzbin.info/www/bejne/jmKml4GDf6epmtUsi=eoeBm6oZRGEBklvY

[@bobferrell8409]

What pressure for fermenting?

[@DavidHeathHomebrew]

10-12 PSI is the sweet spot there 🍻🍻🍻

[@mrmathman]

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?

[@DavidHeathHomebrew]

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]

@@DavidHeathHomebreware you talking about DMS or some other boiling off flavor?

[@DavidHeathHomebrew]

@@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.

[@kingquesoIV]

@@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

[@DavidHeathHomebrew]

@kingquesoIV 🍻🍻🍻

[@willschmit436]

David -- fix your volume levels. You must have changed your gear -- try to get it back...

[@DavidHeathHomebrew]

Odd, nothing has changed and the audio side is the same as ever.

[@petermiller8082]

No problem this end

[@DavidHeathHomebrew]

I cannot hear a difference either. Sometimes this can be a users tv or device trying to enhance the audio but failing.

[@Igvasu]

Hello! There is opinion that pitching yeast directly to wort would kill about half of yeast. What is your opinion about rehydration?

[@DavidHeathHomebrew]

Hi, that would be incorrect though! Its actually the case when you pitch into water. Most yeast companies these days suggest direct wort pitching.