Low Alcohol Hop Bomb

[benny_bjc]

Hi,

I'm pretty sure I posted about this on the forum before but can't find the thread anywhere and a search of my username etc reveals nothing.

So I am going to attempt to make a light beer (about 3.5% - 1 standard drink) but want it to be VERY full bodied (malty, grainy) and lots of hops.
I basically want to make a beer which is like an A.I.P.A with HEAPS of HOPS and appears to be around the 6% in body / mouthfeel.

To achieve this full bodied maltiness and complex flavours, I'm assuming I would need to steep heaps of extra grains (instead of extra malt).

I want a caramely, toffee, slight roasted, chocolatey / coffee taste and will use american hops - probably use a mix of cascade, chinook and amarillo...

How does the following sound...?

23-25L Batch (According to brewcraft calculator, the following would work out to be around the 3.5% mark)

1.7kg Pale Ale Can
1kg of various Grains Steeped
(I just sort of randomly picking and choosing from craftbrewer website - Medium/Dark Crystal, Pale Chocolate, Cararoma....???? Not heaps familar with grains - so ideas and quantities would be very helpful!)

Hops added to boil, plus flame out and left in fermenter, then heaps more in secondary. (IBU's in the I.P.A - Double IPA region)


I really want to push this and create a low alcohol beer that is extreme and satisfies my double I.P.A hop puckering taste buds!

Ideas are very welcome!
Cheers and Thanks Heaps!

 

[bum]

Here's you original thread: http://www.aussiehomebrewer.com/forum//ind...c=35412&hl=

As for what you're asking for here - I think you might be pulling this idea in opposing directions. A low-alc, malty, highly hopped, presumably bitter beer with 1kg of spec grains (usually raises the perceived sweetness of a beer). You will be able to make a nice enough beer with a CPA tin, some specs and a hop boil - I'm just not sure you can make the beer you're talking about.

 

[O'Henry]

Do you mean something like this?

4 Hop Ale
Actually eight but hopped at four different stages to balance out a sweet malt flavour. Mid brown colour and mid strength in alcohol, this ale is in a class of its own with the fruity hop finish of a noble beer.

3.8% Alc/vol (Approx 1.0 standard drinks)
330ml glass bottles and there is 24 to a carton
Store refrigerated and consume fresh.
Contains no artificial preservatives or additives.

 

[benny_bjc]

[quote name='bum' post='542427' date='Oct 25 2009, 07:30 PM']Here's you original thread: http://www.aussiehomebrewer.com/forum//ind...c=35412&hl=

As for what you're asking for here - I think you might be pulling this idea in opposing directions. A low-alc, malty, highly hopped, presumably bitter beer with 1kg of spec grains (usually raises the perceived sweetness of a beer). You will be able to make a nice enough beer with a CPA tin, some specs and a hop boil - I'm just not sure you can make the beer you're talking about.[/quote]

Wouldn't the large amount of hops counter-act the perceived sweetness from the speciality grains?


[quote name='O'Henry' post='542533' date='Oct 26 2009, 12:16 AM']Do you mean something like this?

4 Hop Ale
Actually eight but hopped at four different stages to balance out a sweet malt flavour. Mid brown colour and mid strength in alcohol, this ale is in a class of its own with the fruity hop finish of a noble beer.

3.8% Alc/vol (Approx 1.0 standard drinks)
330ml glass bottles and there is 24 to a carton
Store refrigerated and consume fresh.
Contains no artificial preservatives or additives.[/quote]

I have never tried or heard of that brand before.

 

[The Big Burper]

Hi,

etc etc......

So I am going to attempt to make a light beer (about 3.5% - 1 standard drink) but want it to be VERY full bodied (malty, grainy) and lots of hops.
I basically want to make a beer which is like an A.I.P.A with HEAPS of HOPS and appears to be around the 6% in body / mouthfeel.

etc etc.........


Ideas are very welcome!
Cheers and Thanks Heaps!

b007,

If you want body/mouthfeel and low alcohol, add heaps of maltodextrin (corn syrup).

That doesn't ferment out. I'd try 500 gms for a start.


Don't know about adding hops to an already hopped can, I'd go max 15g in 20 litres,
Hallertau would be nice.

cheers
BB

 

[.DJ.]

i saw a reciepe from Ross in the "What are you Brewing" thread which may be to your liking...

 

[.DJ.]

http://www.aussiehomebrewer.com/forum//ind...st&p=538089

 

[benny_bjc]

b007,

If you want body/mouthfeel and low alcohol, add heaps of maltodextrin (corn syrup).

That doesn't ferment out. I'd try 500 gms for a start.


Don't know about adding hops to an already hopped can, I'd go max 15g in 20 litres,
Hallertau would be nice.

cheers
BB

Thanks.
Would Maltodextrin be more likely to cause hangover than say normal malt being a simpler sugar???

I am looking for a highly hopped beer.... with lots of aroma / flavour and a decent kick of bitterness so... basically wanting to achieve what would appear/taste like an IPA / IIPA but only 3.5% ish alcohol.

 

[benny_bjc]

i saw a reciepe from Ross in the "What are you Brewing" thread which may be to your liking...

http://www.aussiehomebrewer.com/forum//ind...st&p=538089

Hi, Thanks for the post. I have done a fair few extract brews but never All Grain. I wonder if anyone can convert or explain how this recipe / similar could be achieved using extract + steeping etc...

 

[Bongchitis]

Rogers by Little Creatures sounds like it mat be along the lines you speak of, Dan Murphy's has it in stock every time I go in and is my light/mid of choice. Perhaps not as hoppy as you want it but the first commercial example that comes to mind.

I don't see why you couldn't do this yourself in the manner you have mentioned in your 1st post... I just don't have a recipe for you.

 

[benny_bjc]

how about something along the lines of:

1.7kg Pale Can
500g Maltodextrin (For Fuller Body)
250g Dark Crystal Steeped
250g Caraaroma Steeped
100g Pale Chocolate Steeped

and lots of hops for flavour & aroma.

22L = 3.5% (1.017 Final SG)

21L = 3.6% (1.018 Final SG)

20L = 3.8% (1.019 Final SG)

I'm not heaps familar with grains so please feel free to coment!

 

[amiddler]

Thanks.
Would Maltodextrin be more likely to cause hangover than say normal malt being a simpler sugar???

I am looking for a highly hopped beer.... with lots of aroma / flavour and a decent kick of bitterness so... basically wanting to achieve what would appear/taste like an IPA / IIPA but only 3.5% ish alcohol.

I thought it was the alcohol that caused hangovers not what type of sugar you use?

how about something along the lines of:

1.7kg Pale Can
500g Maltodextrin (For Fuller Body)
250g Dark Crystal Steeped
250g Caraaroma Steeped
100g Pale Chocolate Steeped

and lots of hops for flavour & aroma.

22L = 3.5% (1.017 Final SG)

21L = 3.6% (1.018 Final SG)

20L = 3.8% (1.019 Final SG)

I'm not heaps familar with grains so please feel free to coment!

I'm liking this recipe for a mid with flavour and body. Add a fistful of Cascade or Amarillo in secondary for the hop aroma you are after.



Drew

 

[benny_bjc]

I thought it was the alcohol that caused hangovers not what type of sugar you use?

Well yes, but more importantly is the type of alcohol produced. Simpler sugars... for example white sugar off the supermarket would give killer headaches and hangovers. Sometimes you can drink different beers with the same ABV and one seems to hit you more the next day then others...

 

[.DJ.]

Hi, Thanks for the post. I have done a fair few extract brews but never All Grain. I wonder if anyone can convert or explain how this recipe / similar could be achieved using extract + steeping etc...

maybe PM Ross and ask.. I'm sure he could help.. Looks like Pale Malt and Spec grains mostly so shouldnt be too difficult...

 

[kevo]

Check out this recipe on the BN website.

I think maple(?) on here was making this.

I made a version of sorts as a partial mash. Low alcohol, lots of hops, awesome.

Just wish I'd made more.

http://www.thebrewingnetwork.com/forum/vie...704&start=0

Kev

 

[manticle]

Thanks.
Would Maltodextrin be more likely to cause hangover than say normal malt being a simpler sugar???

Maltodextrin is unfermentable in beer brewing. I'm fairly certain it has nothing to do with hangovers and I'm also fairly certain it's more complex than maltose. The biggest cause as far as I know are fusel alcohols which result from high temps. I also find I feel more unpleasant effects from over consumption of alcoholic beverages that contain preservatives.

I think you'll find the mere inclusion of simple sugar in a brew is not solely responsible for feeling bad - usually there's a process that's gone along with it. Dextrose (glucose) is simpler than table sugar so the complexity of the saccharide chains is unlikely to have much to do with it as far as I can see.

 

[benny_bjc]

b007,

If you want body/mouthfeel and low alcohol, add heaps of maltodextrin (corn syrup).

That doesn't ferment out. I'd try 500 gms for a start.


Don't know about adding hops to an already hopped can, I'd go max 15g in 20 litres,
Hallertau would be nice.

cheers
BB

I am looking at beersmith now and can't find maltodextrin but can find Corn Syrup... here is the description:

Syrup derived from corn with many of the same properties as corn sugar. May be used to enhance gravity without adding much body or flavor. Limit percentage in batch to avoid wine/cider flavors.

This is the opposite effect of what I'm wanting. I don't want to enhance gravity / increase final alcohol without adding body.

 

[brettprevans]

maltodex (aka corn syrup) is partially fermentable. it does add alc and add body/mouthfeel becuase its not fully fermentable.
no it wont have anything to do qith hangover althought some people find it p[lays with their guts (farts).

a 3% beer is unlikely to give you a hangover unless you brew at high temps (producing fusils alc) and drink heaps of it causing dehydration.

yes Maple brewed a low alc hop monster from the brewing network. the recipe is on the 'what are you brewing II' thread

 

[bergersau]

I am looking at beersmith now and can't find maltodextrin but can find Corn Syrup... here is the description:

Syrup derived from corn with many of the same properties as corn sugar. May be used to enhance gravity without adding much body or flavor. Limit percentage in batch to avoid wine/cider flavors.

This is the opposite effect of what I'm wanting. I don't want to enhance gravity / increase final alcohol without adding body.

Correct me if I'm wrong (I'm a bit of newb) but..

Doesn't alcohol lower the specific gravity?
If water has an S.G. of 1.000 then a higher final S.G. must fuller bodied.
So it follows to increase body with only a small rise in alcoholic content, Corn Syrup is just what you would want.

 

[manticle]

maltodex (aka corn syrup) is partially fermentable. it does add alc and add body/mouthfeel becuase its not fully fermentable.

My understanding was that it will add nothing to alcohol or flavour - hence unfermentable (or at least fermentability negligible). You say it is partially fermentable. Do you know the percentage or the contribution it can give to alcohol content?

@OP - as suggested by bergesau gravity does not necessitate higher alcohol. It's basically a measures of the sugars in your brew* so alcohol is calculated by comparing the amount in before fermentation with that afterwards. Gravity in and of itself does not = alcohol.

*Non-scientific explanation for easy understanding. What the hydrometer is really measuring is the density of liquid.