Toggle sidebar

Low gravity beers

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
B

byathread

NewBee
Registered Member
Mar 8, 2005
644
0
0
Boulder County, CO
Something I've been meaning to tackle: master the art of flavorful session beers (3-4%). As a homebrewer, most of my beers have been fairly strong 7%, varying from about 5-10%. Among myself other local homebrewers, and I suspect hombrewers in general, it seems lightweight brews have never been given the consideration they deserve. I think we all have a hankering for a modest ABV sparkling malt beverage sometimes. And I've had a few good examples, British bitters, white beers, etc. I hope to master the art of low gravity brewing (or at least try 3 or 4 batches next year). I think the lower gravity your brew, the less margin for error.

I know there are many more experienced brewers than myself on the forums. Any thoughts? Recipes?
 
The two beers I have attempted have both been about the 3-5% range. They are kit beers. Im toying with using olive leaves to bitter a Pilsner, to make it more customized.

The problem I have at the moment is getting the right carbonation level. The 1tsp per bottle <think it’s 180g per batch> is way to carbonated, so I tried about half of that, 90g which should carbonate to a Belgium beer level, but it doesn’t get a head the way I want. I want a nice fine bubble, but an ok head. Getting the right balance is proving to be a challenge.

The light beers are nice, but you really have to get the body and bubble right, or the mouth feel is off.

Mu.
 
I really enjoy the "session beers" and have been making these for many years. My two favorite styles are for British Bitters and Milds, both of which are usually in the 3.2% to 4.0% alcohol. I recently made a Black Mild that was 3.2% but still had some complex flavors, I was very sad when the keg popped a few weeks ago. The other great thing about these beers is they really don't need any aging to be ready to drink. One week in the primary, another week in the secondary, then into the keg and ready to drink in a day or two. These beers are simple in design but will test your brewing skills as there isn't much in the beer (malt, bitterness, hops) to hide any flaws. Definately give them a try and good luck!

seeGarzz
 
Mu said:
The problem I have at the moment is getting the right carbonation level. The 1tsp per bottle <think it’s 180g per batch> is way to carbonated, so I tried about half of that, 90g which should carbonate to a Belgium beer level, but it doesn’t get a head the way I want. I want a nice fine bubble, but an ok head. Getting the right balance is proving to be a challenge.
Click to expand...

I recommend you prime in the bottling bucket rather than priming each bottle, tends to be more reliable. Also head retention is distinct from overall carbonation level. A lot of factors help determine head-retention. Any soap residue in your serving glass or bottles will reduce head formation. Specialty and adjunct grains tend to increase head (particularly wheat or oatmeal). There are also natural additives that can help head-retention though I've never used them.
 
I do prime in the bucket, I was just saying the same level as 1tsp per 750ml bottle <I should have said> It has been holding a bit of a head, I will take a photograph. The bubble is nice, just not quite enough for the mouth feel im after. But im learning,

Mu.
 
I aim for a starting gravity of 1030 to 1035 for my session beers. I also make them pretty simple, without a lot of specialty grains to add different nuances of flavor and characters.

The one thing I found important is to avoid over-hopping the beers. Fuggles, Kent Goldings, Willamette, and Cascade hops in the 4.5% to 5.5% range of alpha work really well for bittering, flavor, and aroma. Save the high-powered hops for your IPAs and barleywines. :D

Brian K
 
Thanks allot for that, I did use a calculation method, it just wasn’t quite the right amount.

I might use 67grams of brown sugar for my 11L batch, that should be about right I think.

Mu.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom