Citra Adjunct Lager

Corn have less carbs than Pilsner malt? If close, I'd go with higher % Pilsner and corn/wheat/rice/oats. Cheers...I hear ya.

 

Let me start off by stating this: I am not a doctor, nutritionist, or any sort of scientist.

It's my understanding that alcohol molecules are basically halfway between a carbohydrate and a fat (that's why they're 7 calories/gram. Carbs and proteins are 3.5, fats are 9). And the majority of simple carbohydrates in the wort are transformed into alcohol by the yeast. If I am incorrect, or only halfway there, or its not so simple, feel free to correct me.
So maybe go for a low-alcohol, high protein brew. You can be a bit more aggressive with flavoring it. Maybe something like 50/50 wheat/oat malt, mash low, so you have plenty of simple carbohydrates (sugars, esp. maltose) for the yeast to eat up. You should still end up with decent body, enough protein (and fats from the oat malt), to have a bit more aggressive hopping.

 

You didn't mention yeast.
You would likely benefit from a highly attenuating yeast to eat through the available sugars.

You would also benefit from a relatively low mash temp.

Of course it depends on your choice of calories. Alcohol or malt?

There is no free lunch so to speak. Getting to 1.000 FG is not something you can just hope for. It will require a the application of a good bit of brewing science.

As for the corn, I don't see any need for it. There is nothing special about corn other than it is cheaper and readily available to large breweries that need to keep costs in check. It is also useful for feeding chickens.

Cheers.

 

FWIW, there are still sugars/carbs at 1.000. If every carb was turned to alcohol, the FG would be well below 1.000.

 

The goal of the ‘lite’ beer is to increase your calorie effeciency. It is a delicate balance. Try to have alcohol make up as much of your calories as possible without creating a flavorless beer. Like true gluten free brewing, its a different type of brewing that takes a unique set of skills and experience.
Its definitely on the short list for me. Probably something I’ll try in the summer.

I would recommend a step mash and mycolase. I believe that’s what the big guys use to get super efficient mashes, and if I’m not mistaken, is how saki is mashed?

3711 will dry your beer out more than other strains because, among other things, it is diastaticus positive. Something to be mindful of.

 

Drink founders all day

 

Can't speak to calories, but I have made citra lagers and they are tasty

 

Barley doesn't have any more calories than corn or rice when it comes to alcohol in beer. If you want low calorie just mash low and use a very small grain bill to get to like 4 percent alcohol so it will be dry and crisp and lower calories

 

This subject is quite interesting. Forgive me if I diverge a bit from the topic.

This appears to be true on the surface, but since alcohol has the capacity to be used as energy, it does, in fact, negatively impact blood sugar.

The short answer, in case you wondered, is due to ethyl alcohol being transformed into Acetyl CoA and being reintroduced into the CAC.

Also, staying in ketosis is decidedly bad. Why? Because in ketosis you break down other body tissue, like adipose AND skeletal muscle, to provide energy. What you want is to limit carbohydrate intake while still remaining in positive nitrogen balance.

If you're not going to drink the most flavorful beer possible, why drink beer at all?

 

Certainly understand trying to find a happy medium. Simply don't understand sacrificing flavor just so you can brew and drink. Isn't that the overreaching purpose of brewing (and drinking) craft beer in the first place?

 

My brother does keto and drinks Michelob ultra. I find it pretty tolerable as far as AAL go.

 

Right on. Good on ya for the whisky, as well. That reminds me, I haven't been drinking as much Scotch as I should be.

 

Please report back. While I'm not doing the keto diet or anything, I am going to try to experiment on doing some very low-ABV-but-not-flavorless beers this summer to try to help get the weight gain under control.