His goal was not to make non-alcoholic beer, but to see how low of an ABV he could go with traditional brewing practices and make a flavorful low ABV beer.
The result is an English Bitter (almost dark mild) that clocked in at 1.5% ABV. This beer relied on high mash temp and a quick and shortened ferment at slightly higher temperatures.
The high mash temp at 158° F was down to limit the amount of fermentable sugars in the wort. Mike also used a 70°F fermentation temp to get a strong ferment for the first 3-4 days and then crashed cooled the beer to stop or slow down the ferment.
The result was a beer that had a starting gravity of 1.036 and fermented to a gravity of 1.022.
The final beer was quite drinkable and didn’t seem to be shorted or lacking in any manner.
RECIPE:
3gal batch
SG 1.036
FG 1.022
1.5lb Maris Otter Malt
12oz Light Munich Malt (7L)
12oz Vienna Malt
2oz Extra Special Malt (Briess)
1oz Midnight Wheat
1oz EKG 4.2%AA 60min
Windsor Ale Yeast Lallemand
Mash temp 158°F
CHEERS!
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