Low (Non) Alcoholic Beer (basic recipe)
Recipe Impression
Sometimes homebrewers wonder how to brew alcohol-free, aka Non Alcoholic beer. Of course we know it's more accurate to call it a low-alcohol beer, as commercial samples contain between 0.3 and 0.5 ABV.
Related Style: Low (Non) Alcoholic
Batch size: 0 L // Brew method: All Grain // Recipe complex rating: Pro
Target Statistics
| OG, P | OG, sg | FG, P | FG, sg | ABV, % | IBU | SRM |
|---|---|---|---|---|---|---|
| 7.0 | ??? | ??? | ??? | ??? | ??? | ??? |
Ingredients
| Grain | % in bulk | Size, kg |
|---|---|---|
|
??? | ||
| Hops | α, % | Size, g | AAU | Add | Boil, min |
|---|---|---|---|---|---|
|
??? | |||||
| Extras | Size, g |
|---|---|
|
None | |
| Yeasts | Packs |
|---|---|
| Low-alcohol yeasts | |
Recipe description
Broadly speaking, there are three approaches. The first is to brew the wort at a low gravity and use a special sluggish yeast that has low sensitivity to alcohol and dies quickly when it reaches 0.5-1.0 ABV. The second way is the forced stop of fermentation with antibiotics. The third way is freezing, this is when young beer during the main fermentation is subjected to cooling -1-2 degrees Celsius. What is frozen is low-alcohol beer.
Last updated on
March 7, 2023, 11:05 a.m.
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