Low Alcohol IPA Homebrewers Full Guide and Recipe

Homebrew Beer Recipes
Below is the all grain beer recipe covered in this video.
The Lallemand document mentioned can be viewed and downloaded here:-
https://www.lallemandbrewing.com/en/canada/brewers-corner/brewing-downloads/page/2/
Here is an alternative source:- https://www.btobeer.com/images/techniques/levures/micro-bieres/lallemand-bestpractices-low-alcohol-beer.pdf

Low Alcohol IPA

Batch Size : 10 L/ 2.64 US LQD GALLONS

Authors: David Heath & Andrew Paterson.
Brewfather Link:- https://share.brewfather.app/32DO4oSYRm3h0t
Type: All Grain
IBU : 13 (Tinseth)
BU/GU : 0.52
Colour : 7 EBC
ABV:- 0.9%

Original Gravity : 1.025
Final Gravity : 1.018

Brewhouse Efficiency: 75%
Mash Efficiency: 82.5%

Mash Profile

79 °C /174°F – 40 min
No need for mash out

Fermentables
905 g / 1.99 lbs – Pale Ale 8 EBC (85%)
53 g / 0.11 lbs – Acidulated 3.5 EBC (5%)
53 g / 0.11 lbs- Carapils/Carafoam (Dextrine)3.9 EBC (5%)
53 g / 0.11 lbs – Munich 15 EBC (5%)

Boil Time:- 30 Minutes

Hops

Adjust using brewing software using your hops alpha acid percentage
to create the following IBU values

15 min – Centennial – 7 IBU
15 min – Mosaic – 4 IBU

Hop Stand – Zero minute
10 min hopstand @ 80 °C / 176°F

10 min Centennial – 1 IBU
10 min Mosaic – 1 IBU

Dry Hops
3 days – 20 g / 0.70oz – Centennial
3 days – 10 g / 0.35oz – Mosaic

Extra
50 g / 1.76oz – Milk Sugar (Lactose) 0 EBC
Added during late boil

Optional Extra

0.05 g per litre (see packaging for imperial) – Aromazyme
Added during mid fermentation.

Yeast
1 pkg – Lallemand (LalBrew) Windsor Yeast

Fermentation Profile
Ale

20 °C / 68°F – 14 days though likely to be ready for transfer sooner.
Check that FG is consistent over 3 days before transfer to bottles or a keg.

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