Recipe For A Low-carb Beer

[toothy]

Gday guys.

Now I know this topic has been posted a couple of times, but if anyone has tried a low-carb beer with some success, could they please post a recipe. I know that you have to use the dry enzyme - is that correct?

I just wanted to get some ideas on how people have brewed the beer using this enzyme and how it went, what brew they used, when they added enzyme etc etc.

Cheers

toothy

 

[toothy]

Okkkkaaayyy...so Im guessing no-one on this site has any ideas for this sort of recipe.

No worries then.

 

[Asher]

If you are mashing, you can just adjust you mash temp to achieve a dryer beer. Higer attenuation means less sugars left over. Therefore lower carbs. I guess artificial sweetners could be incorperated in the boil to offset dryness?

I've never actually tried though.

Asher

 

[T.D.]

just chuck dry enzyme in and you'll end up with a beer with bugger all residual sugar. Residual sugar = carbohydrates (generally speaking). Or like Asher said, if you do AG, mash as low as possible - maybe around 63 degrees. This probably won't be as effective as the dry enzyme though. I've heard of a few people getting beers to 1.000 with that stuff! You'll end up with a fairly tasteless beer but that's always going to be the trade-off.

 

[T.D.]

Oh yeah, and the recipe is probably not that important - you can use the enzyme with any recipe. choose something you like (preferably a fairly malty style to begin with) and do it with the enzyme.

Personally I would rather just brew a mid-strength beer like a mild or an ordinary bitter. They are well known as lighter beers that still have some flavour.

 

[pint of lager]

Long chain carbohydrates are starches. Short chain carbohydrates are sugars.

Malt is a combination of different length carbohydrates.

When mashing, the enzymes in the mash convert the long chain starches or carbohydrates into shorter chain sachaarides or malt sugars.

Your yeast can convert the short chain sachaarides into alcohol leaving the longer chains as malt flavour and body.

A dry enzyme added at yeast pitching breaks many of the longer chain sachaarides into shorter chains, so the yeast makes more alcohol and carbon dioxide and there is less resdiual long chain sachaarides left for flavour and body.

The lack of residual long chain sachaarides will mean your beer is thin in body and lacking malt flavour. This in turn will throw the balance of the beer out in relation to your hops bitterness and flavour.

Much better to consume less of a good quality full flavoured beer.

 

[toothy]

Thanks for you ideas and help guys - much appreciated.

Will give it a try on the next brew. I dont use the mash method-im just a basic kit brewer using kegs.

Cheers

toothy

 

[hupnupnee]

Just by the way,

I think the enzyme that is added is amylase, which is the same enzyme that is found in saliver. It's what gives you that sweet taste in your mouth after you eat plain bread or pasta.

 

[Ducatiboy stu]

I think the enzyme that is added is amylase, which is the same enzyme that is found in saliver. It's what gives you that sweet taste in your mouth after you eat plain bread or pasta

Hope you are not suggestion spitting into the beer to get it full fermented... h34r: