Today, the doctor dropped the clanger we all dread to hear "Cut back on booze or look forward to liver disease in a couple of years down the track". My beers are typically around 5.5% so I figure that if I can brew something below 3.5% I can follow doctors orders and still indulge in my habitual drink. Therefore, I would be grateful for any recipes or techniques to brew something low alcohol that still tastes and feels like beer and not soda water.
Lets Not Talk About The Liver
- Thread starter Tony M
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A bitter is always a good drop, plenty of flavour. I not long ago had a mild ( geoffi ) and it was delicious.
Look after yourself mate.
mika
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I'd miss the pipe at the brewdays.English Mild springs to mind as well...mostly because I saw a recipe for it in the discussion field today.
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Hi Tony
I used to brew a few low alcohol ordinary bitters but really it is difficult to pack balanced flavour into them and I find they do taste thin. My standard low alcohol option is a dark English mild, some chocolate malt, some crystal, and a bit of golden syrup if you want to get a hint of toffee in there as well. A low attenuating yeast like 1968 and you can get a good flavour and body at a bit over 3%.
I used to brew a few low alcohol ordinary bitters but really it is difficult to pack balanced flavour into them and I find they do taste thin. My standard low alcohol option is a dark English mild, some chocolate malt, some crystal, and a bit of golden syrup if you want to get a hint of toffee in there as well. A low attenuating yeast like 1968 and you can get a good flavour and body at a bit over 3%.
