OnTap Magazine

ontapmag.co.za | Spring 2024 | 37 LOW ALCOHOL PALE ALE RECIPE Recipe specification Comments OG 1020 Low original gravity reduces the quantity of potential sugars FG 1018 Target 1.016- 1.024 - dilute accordingly pre fermentation. % Attenuation 12.2 % abv 1.0 IBU 20 Target Low IBUs Colour 4.2 Malt Recipe Comments Munich 1 Malt 80% Munich 1 malt used as base for colour and malt forward input while with dextrin malt to decrease the proportion of fermentable sugars but also to add body in a low gravity wort. Flaked oats to add body and mouthfeel. Pale malt is a good alternative as a base malt. Less potential input of worty aldehydes a common complaint of NABLAB styles. Dextrin Malt 12% Flaked Oats 8% Brewhouse Directions mins Comments Mash time 15 Short mash time to reduce formation of fermentables Wort boil 60 Liquor litres Kettle full 30 Soft water ideally and then treatment as for beer style accordingly Calcium addition will help to keep pH low Liquor: Grist 3.0 Sparge 0 Sparge liquor will likely increase the pH as well as extracting undesirables Litres Start kettle Vol 30 Final kettle Vol 29 Mash temperature o C Strike temperature 80 High temperature mashing between 70 o C – 82 o C rapidly deactivates B amylase activity reducing the generation of maltose however alpha amylase can still be active until higher end of range. This enzyme breakdown starch to generate larger chain sugars and Dextrin’s. This won’t affect maltose negative yeast but maltotriose negative yeast may be exposed at the periphery of the temp range so higher mash temps need to be enforced. Conversion temperature 74 Mash out temperature 78 Pre boil pH 4.7 pH control throughout the process is critical to the function of mash enzymes ad microbial stability. pH should be maintained through out the process with aim for pH 3.9 – 4.1 prepackage. pH can be adjusted by use of acidulated malt in mash, or food grade acids like lactic, citric or phosphoric acid but not tartaric which can result crystal formation. Post boil pH 4.5 Hop addition Kettle addition Citra 8g 45 min boil time Hop addition in the wort kettle should be kept low as the bitterness perception is higher in low alcohol beers. Target of 20 IBUs Chinook 8g 30 min boil time Dry hop Addition Day of addition Simcoe and Citra blend 50/50 Cryohop 90g (3g/l) 2 days before terminal Avoid T90 pellet hops as vegetal matter may cause hop creep and inadvertently produce more fermentables. Cryohop or resin-based products would be most suitable Yeast strain Temp Pitch Comments Maltose negative yeast 1020 at knockout 0.5g/l Lalbrew LONATM used in this recipe for neutral sensory profile 1016 (by day 3) 1015 (final gravity) Day 6, then crash NABLAB beers are more susceptible to microbial spoilage due to the levels of fermentable sugars and the reduction or absence of ethanol. Given these risks, steps should be taken to secure the microbiological stability of these beers. PH should be controlled throughout the process. Wort adjusted to 4.6 will inhibit pathogenic bacteria and by end of fermentation should be 4.3 for microbial stability. Prepackage 3.9-4.1 for optimal flavour Tunnel pasteurisation is the best as this limits the chance of contamination during the packaging step but flash pasteurisation will also offer protection. NOTES