Futur
Well-Known Member
- Joined
- 26/8/14
- Messages
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- Reaction score
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I'm a big fan of the Brewing Classic Styles APA Recipe which sits at approximately 5.4%ABV. I'd really like to reduce the ABV on this beer to be able to have a few during a weeknight without regretting it early next morning and not forgetting about the calorie reduction. I'd like to achieve this without reducing the flavour/mouth feel of the recipe.
Has anyone had any luck in doing this so far?
Some of the suggestions I've seen involve:
- Increasing mash temp to maintain FG of the original recipe
- Using a less attenuative yeast
- Using more crystal malts
- Maintain the OG:IBU ratio to maintain balance
To try and maintain the balance I've kept the OG:IBU ratio the same while maintaining the same late hop additions, upped the mash temp to 69C, added some carapils to aid head retention and body and subbed out a portion of pilsner malt for vienna.
I feel like I'm running blind here so if anyone has any pointers that would be great! I'm keen to do this for an IPA in the future, but I think starting with a beer that isn't so big might be an easier feat to begin with.
This is the original APA BCS Recipe:
Jamils APA
American Pale Ale (18 B)
Type: All Grain
Batch Size: 21.00 l
Boil Size: 26.00 l
Boil Time: 60 min
End of Boil Vol: 23.00 l
Final Bottling Vol: 19.00 l
Fermentation: Ale, Single Stage
Date: 01 Jul 2015
Equipment: The Grainfather
Efficiency: 72.00 %
Est Mash Efficiency: 80.6 %
Taste Rating: 30.0
Ingredients
12.70 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
2.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
0.80 g Salt (Mash 60.0 mins) Water Agent 4 -
0.23 ml Lactic Acid - Sparge Water (Mash 60.0 mins) Water Agent 5 -
4.40 kg Pilsner (Weyermann) (3.3 EBC) Grain 6 83.9 %
0.33 kg Munich I (Weyermann) (14.0 EBC) Grain 7 6.2 %
0.33 kg Victory Malt (biscuit) (Briess) (55.2 EBC) Grain 8 6.2 %
0.20 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 9 3.7 %
29.00 g Horizon [10.10 %] - First Wort 60.0 min Hop 10 34.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
1.00 Items Yeast Nutrient (Boil 15.0 mins) Other 12 -
10.00 g Cascade [9.10 %] - Boil 10.0 min Hop 13 3.5 IBUs
6.00 g Centennial [11.30 %] - Boil 10.0 min Hop 14 2.6 IBUs
18.00 g Cascade [9.10 %] - Boil 0.0 min Hop 15 0.0 IBUs
18.00 g Centennial [11.30 %] - Boil 0.0 min Hop 16 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 17 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 40.5 IBUs
Est Color: 11.0 EBC
Actual Alcohol by Vol: 5.4 %
Calories: 475.1 kcal/l
Mash Profile
Mash Name: Grainfather 67C
Sparge Water: 12.53 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 5.25 kg
Grain Temperature: 25.0 C
Tun Temperature: 25.0 C
Mash PH: 5.40
My modified version:
Jamils APA 4%
American Pale Ale (18 B)
Type: All Grain
Batch Size: 21.00 l
Boil Size: 26.00 l
Boil Time: 60 min
End of Boil Vol: 23.00 l
Final Bottling Vol: 19.00 l
Fermentation: Ale, Single Stage
Date: 01 Jul 2015
Equipment: The Grainfather
Efficiency: 72.00 %
Est Mash Efficiency: 80.6 %
Taste Rating: 30.0
Ingredients
12.70 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
2.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
0.80 g Salt (Mash 60.0 mins) Water Agent 4 -
0.23 ml Lactic Acid - Sparge Water (Mash 60.0 mins) Water Agent 5 -
1.80 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 6 43.7 %
1.45 kg Pilsner (Weyermann) (3.3 EBC) Grain 7 35.2 %
0.26 kg Munich I (Weyermann) (14.0 EBC) Grain 8 6.2 %
0.26 kg Victory Malt (biscuit) (Briess) (55.2 EBC) Grain 9 6.2 %
0.20 kg Carafoam (Weyermann) (3.9 EBC) Grain 10 4.9 %
0.15 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 11 3.7 %
19.00 g Horizon [10.10 %] - First Wort 60.0 min Hop 12 24.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 13 -
1.00 Items Yeast Nutrient (Boil 15.0 mins) Other 14 -
10.00 g Cascade [9.10 %] - Boil 10.0 min Hop 15 3.9 IBUs
6.00 g Centennial [11.30 %] - Boil 10.0 min Hop 16 2.9 IBUs
18.00 g Cascade [9.10 %] - Boil 0.0 min Hop 17 0.0 IBUs
18.00 g Centennial [11.30 %] - Boil 0.0 min Hop 18 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 19 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.044 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.1 %
Bitterness: 31.6 IBUs
Est Color: 10.3 EBC
Actual Alcohol by Vol: 5.4 %
Calories: 475.1 kcal/l
Mash Profile
Mash Name: Grainfather 69C
Sparge Water: 14.68 l
Sparge Temperature: 78.0 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 4.12 kg
Grain Temperature: 25.0 C
Tun Temperature: 25.0 C
Mash PH: 5.40
Has anyone had any luck in doing this so far?
Some of the suggestions I've seen involve:
- Increasing mash temp to maintain FG of the original recipe
- Using a less attenuative yeast
- Using more crystal malts
- Maintain the OG:IBU ratio to maintain balance
To try and maintain the balance I've kept the OG:IBU ratio the same while maintaining the same late hop additions, upped the mash temp to 69C, added some carapils to aid head retention and body and subbed out a portion of pilsner malt for vienna.
I feel like I'm running blind here so if anyone has any pointers that would be great! I'm keen to do this for an IPA in the future, but I think starting with a beer that isn't so big might be an easier feat to begin with.
This is the original APA BCS Recipe:
Jamils APA
American Pale Ale (18 B)
Type: All Grain
Batch Size: 21.00 l
Boil Size: 26.00 l
Boil Time: 60 min
End of Boil Vol: 23.00 l
Final Bottling Vol: 19.00 l
Fermentation: Ale, Single Stage
Date: 01 Jul 2015
Equipment: The Grainfather
Efficiency: 72.00 %
Est Mash Efficiency: 80.6 %
Taste Rating: 30.0
Ingredients
12.70 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
2.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
0.80 g Salt (Mash 60.0 mins) Water Agent 4 -
0.23 ml Lactic Acid - Sparge Water (Mash 60.0 mins) Water Agent 5 -
4.40 kg Pilsner (Weyermann) (3.3 EBC) Grain 6 83.9 %
0.33 kg Munich I (Weyermann) (14.0 EBC) Grain 7 6.2 %
0.33 kg Victory Malt (biscuit) (Briess) (55.2 EBC) Grain 8 6.2 %
0.20 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 9 3.7 %
29.00 g Horizon [10.10 %] - First Wort 60.0 min Hop 10 34.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
1.00 Items Yeast Nutrient (Boil 15.0 mins) Other 12 -
10.00 g Cascade [9.10 %] - Boil 10.0 min Hop 13 3.5 IBUs
6.00 g Centennial [11.30 %] - Boil 10.0 min Hop 14 2.6 IBUs
18.00 g Cascade [9.10 %] - Boil 0.0 min Hop 15 0.0 IBUs
18.00 g Centennial [11.30 %] - Boil 0.0 min Hop 16 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 17 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 40.5 IBUs
Est Color: 11.0 EBC
Actual Alcohol by Vol: 5.4 %
Calories: 475.1 kcal/l
Mash Profile
Mash Name: Grainfather 67C
Sparge Water: 12.53 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 5.25 kg
Grain Temperature: 25.0 C
Tun Temperature: 25.0 C
Mash PH: 5.40
My modified version:
Jamils APA 4%
American Pale Ale (18 B)
Type: All Grain
Batch Size: 21.00 l
Boil Size: 26.00 l
Boil Time: 60 min
End of Boil Vol: 23.00 l
Final Bottling Vol: 19.00 l
Fermentation: Ale, Single Stage
Date: 01 Jul 2015
Equipment: The Grainfather
Efficiency: 72.00 %
Est Mash Efficiency: 80.6 %
Taste Rating: 30.0
Ingredients
12.70 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
2.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
0.80 g Salt (Mash 60.0 mins) Water Agent 4 -
0.23 ml Lactic Acid - Sparge Water (Mash 60.0 mins) Water Agent 5 -
1.80 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 6 43.7 %
1.45 kg Pilsner (Weyermann) (3.3 EBC) Grain 7 35.2 %
0.26 kg Munich I (Weyermann) (14.0 EBC) Grain 8 6.2 %
0.26 kg Victory Malt (biscuit) (Briess) (55.2 EBC) Grain 9 6.2 %
0.20 kg Carafoam (Weyermann) (3.9 EBC) Grain 10 4.9 %
0.15 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 11 3.7 %
19.00 g Horizon [10.10 %] - First Wort 60.0 min Hop 12 24.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 13 -
1.00 Items Yeast Nutrient (Boil 15.0 mins) Other 14 -
10.00 g Cascade [9.10 %] - Boil 10.0 min Hop 15 3.9 IBUs
6.00 g Centennial [11.30 %] - Boil 10.0 min Hop 16 2.9 IBUs
18.00 g Cascade [9.10 %] - Boil 0.0 min Hop 17 0.0 IBUs
18.00 g Centennial [11.30 %] - Boil 0.0 min Hop 18 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 19 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.044 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.1 %
Bitterness: 31.6 IBUs
Est Color: 10.3 EBC
Actual Alcohol by Vol: 5.4 %
Calories: 475.1 kcal/l
Mash Profile
Mash Name: Grainfather 69C
Sparge Water: 14.68 l
Sparge Temperature: 78.0 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 4.12 kg
Grain Temperature: 25.0 C
Tun Temperature: 25.0 C
Mash PH: 5.40