Bryan Fink
I think I want my next homebrew to be low-alcohol. Anyone have experience/references to share for that?
I'd like it to be a stout, maybe even oatmeal stout. That's a style I've made a lot, but my usual recipe is 5-6% abv. Hoping to get below 4%, maybe even 3%, without getting too thin/watery.
#homebrew #homebrewing #beer
Jul 7, 2024 at 5:20pmWeb
Show threadBrudi BräuJul 7, 2024
@bryan I'll let you know how my 4% Patersbier turns out.
Show threadBryan FinkJul 7, 2024
@brudibrau I missed your thread about it while traveling! I'm now anxious to hear. 👍🏻
Show threadBrudi BräuJul 7, 2024

@bryan So am I 🙂

The travel was good?

Show threadBryan FinkJul 7, 2024
@brudibrau The travel was great. Lots of friends and family visited, many new sites seen, most of the wild weather avoided.
Show threadBryan FinkJul 7, 2024
@brudibrau Your thread got me to pull Stan Heironymus's "Brew Like a Monk" off my shelf. Sadly, all the documented recipes are for the 6%+ export beers, with only the occasional mention of the "table beer made from second runnings". Research continues…
Show threadBrudi BräuJul 7, 2024

@bryan Yep, except for Westmalle Extra and La Trappe Puur they are hard to get outside the monasteries and I think people tend to get more excited about the bigger Belgian styles, so Patersbier doesn't get much attention.

But all three examples that I tried weren't complicated beers. Westmalle called Extra "a Pils of high fermentation" and I think that's a good way to go for a recipe. Pale Malt, a nice charge of hops, Abbey Ale yeast, OG of 1.040-1.044 or something and you're there.

Show threadTruly TurleyJul 7, 2024

@bryan
I currently have a recipe I keep brewing since the start of the year. Ridiculously simple, but it's being very well received by friends and family:

3.0kg pale malt
0.1kg pale wheat
60 minute mash about 65C.

15g Mandarina Bavaria @ 60min
45g Mandarina Bavaria @ Flameout or whirlpool
Dry hop if you feel like it.

Yeast: Kveik Voss

Results in a beer about 3.4%.
Have changed up the hops here and there to make an IPA, dry hopped with various.

Just works.

Show threadBryan FinkJul 7, 2024
@turley Is that for a 19l recipe? If so, I'm getting the impression that I should just scale down my usual grain bill, then "relax, don't worry [about the body], and have a homebrew.".
Show threadTruly TurleyJul 7, 2024

@bryan
Yes about 19-20L.
I have been fermenting in the keg with a blowtie spunding valve.
When I have a litre and a bit over I use it as starter.

Scaling down the base malt is going to achieve your goal.
Can try mashing a bit warmer than you usually do too.

Show threadBryan FinkJul 7, 2024
@turley Interesting process! I'll have to read up on that. Thanks!
Show threadTruly TurleyJul 7, 2024
@bryan
It's not the magic trick of this recipe or anything, but it is convenient and fast!