I will be brewing my first <6% abv beer tomorrow

Discussion in 'Homebrewing' started by ghostinthemachine, Jan 8, 2016.

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  1. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I am trying to find a good house ale recipe to keep around. I am going with 60% white wheat, 40% chateau pilsner to 1.052. 15 ibus of perle and an ounce of amarillo at FO. I am fermenting with US05. I will try to have this beer bottled 10-12 days after brewing.

    Any advice for brewing a weaker beer? I hope my process holds up and my mistakes werent covered by the bigger beers.
     
    #1 ghostinthemachine, Jan 8, 2016
  2. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    The vast majority of beers I brew are 1045 - 1055, there is nothing really different about beers with OGs in this range vs say 1060. In the end, your yeast is going to matter and what type of beer you are aiming for. For this grain bill, US05 should work fine, i.e. not end up tasting like water.

    Mash temp?
     
    #2 wspscott, Jan 8, 2016
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  3. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I was planning on mashing at 152. I like my beers dry. I have followed my sanitation protocols to the T and so far have not had any dumped batches. I was worried the weaker beer could showcase some off flavors i've been missing in the stronger ones. This will be a test for me haha
     
    #3 ghostinthemachine, Jan 8, 2016
  4. ryane

    ryane Initiate (0) Nov 21, 2007 Washington

    That beer looks fine to me, though I will admit for a regular on tap it would probably be a bit bland for my tastes, american wheat beers are OK but not something I want to have around all the time, but I guess that depends on what kind of beers you really like

    My favorite always around beer is a Belgian Table beer

    80% Pils
    20% unmalted wheat, rye, amaranth, quinoa, spelt, etc

    Hops
    60min - EKG/Fuggle - enough to get ~26IBU
    10min - 1oz EKG/fuggle
    <170F - 1oz EKG/fuggle

    Shoot for

    OG 1045 or so
    IBU of 26

    Wyeast Ardennes 3522

    I like it because its a simple recipe, it displays great grain flavors (that are variable when you change the unmalted portion) a good IBU balance with a earthy hop profile that plays well with 3522

    You can even add things like raspberries in small amounts (~12oz or so) and make a really nice fruit beer
     
    #4 ryane, Jan 8, 2016
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  5. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    What's to encourage? You don't need as much yeast, you don't need to aerate, you don't need to be patient and let the beer set up for 4 to 6 months, you can reuse your yeast cake, and I'm sure there's a slue of other reasons why you should be making session beers. :slight_smile: You got this.

    Sounds delicious BTW. Will you call it a Blonde or Am Wheat?
     
    #5 inchrisin, Jan 8, 2016
  6. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I will give this one a try. I brewed a saison with 3522 and absolutely loved it. I won a gold medal with it at a comp here. I am trying to find something consistent to brew every third brew day or so as a staple beer. I usually brew every week or every week and a half. I drink too much lol
     
    #6 ghostinthemachine, Jan 8, 2016
  7. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    Not sure what I will call it. I'm not trying to get complicated with it. Just a beer I can drnk or guests can enjoy (even if they normally drink macro swill)
     
    #7 ghostinthemachine, Jan 8, 2016
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  8. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    We definitely lean towards lawnmower beers and Irish Reds when it comes to keeping the heathens happy. :slight_smile:
     
    #8 inchrisin, Jan 8, 2016
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  9. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    It's sad that most people think american beer is bud light
     
    #9 ghostinthemachine, Jan 8, 2016
  10. ryane

    ryane Initiate (0) Nov 21, 2007 Washington

    A few recipes with pic/review, Ive also done versions with emmer faro, oats, wild rice, quinoa, kascha (roasted buckwheat), and one with Kamut. Of all the versions the only one I would change the recipe would be the dark version, for some stupid reason I didnt put an umalted grain in and the whole beer suffered because of it

    Standard recipe - a pic
    Amaranth version - a pic
    Rye Table beer - a pic
    Millet Table beer - a pic
    Sour version - no pic :slight_frown:
    Einkorn Table beer - no pic :slight_frown:
    Dark Table beer - a pic
     
    #10 ryane, Jan 8, 2016
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  11. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    Looks like i have my next few brew days planned out haha thanks.
     
    #11 ghostinthemachine, Jan 8, 2016
  12. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    This is risky behavior. Taste it and make sure it is ready. When I was a more careless newb, on a couple occasions I detected acetaldehyde in the bottles when I bottled too soon. This includes my very first experience with US05. The flaw faded over time, as the yeast primed the bottles and then gradually took care of things, but bottling soon didn't mean I had a drinkable beer any faster.
     
    #12 pweis909, Jan 8, 2016
  13. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I've done 5 batches of beer with us05 that were bottled within two weeks. I've never had a problem with acetaldehyde. On one occasion I tried fermenting lower and cold crash and that made a diacetyl bomb but I have figured out how to stop that lol. I've had good luck with a short turnaround thus far.
     
    #13 ghostinthemachine, Jan 8, 2016
    pweis909 likes this.
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