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Yeast Board / Re: Brewing alcohol free
« Last post by delzep on Today at 02:53:03 PM »
So the wort will be loaded with starch?
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Yeast Board / Re: Brewing alcohol free
« Last post by DEMPSEY on Today at 02:43:51 PM »
From what I gather you want to mash at 10C for 60 to 90 minutes. A normal 1050 sg recipe should produce a 1010 /1015 sg from this. You would then need to filter it well as the debris will burn in the wort when you boil it. As you bring up the temperature some of the enzymes will kick in and start converting starch and as we don't want this it makes sense to get up to boil quickly.
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South Eastern Homebrewers / Re: Waterford City Brewers Meetup
« Last post by TheSumOfAllBeers on Today at 12:53:50 PM »
Going to book us in for the 16th so. Will put up a separate post with itinerary.
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Howdy all,

All are welcome to come along for the results and after party from 2PM at Dead Center Brewing in Athlone this Saturday
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Yeast Board / Re: Brewing alcohol free
« Last post by DEMPSEY on Today at 09:07:22 AM »
Quote
Low Alcohol Beer
The wort obtained from cold extracted mashing yields a wort that appears to have a disproportionately large quantity of the proteins that are responsible for good head retention and mouthfeel. Employing a cold extraction method to a standard 1.050 gravity recipe will result in a 1- 1.5% ABV beer with a full mouthfeel and good head retention.
When formulating low alcohol beer by this method one should consider that there is very little sweetness due to low residual dextrin content, and that it will be necessary to lower the level of hop bittering to achieve balance.

Given this to be the case how best to add the hops is the question.
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Yeast Board / Re: Brewing alcohol free
« Last post by DEMPSEY on Today at 09:06:04 AM »
Cold extraction of pale malts can be used to produce a wort with nearly all amino acids and enzymes that would be available in a traditional mash process, but with only ¼ of the gravity
So you appear to get the required goody but a lot less gravity

Cold extraction can be used to formulate a beer where as little as 15% of the gravity comes from malt and 85% from adjunct (sugars) resulting in a beer with similar perception without the use of special enzymes.

Given that 15% of the gravity is from the malts then adjusting the adjunct additions is the next step.
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Yeast Board / Re: Brewing alcohol free
« Last post by molc on Today at 08:49:54 AM »
Yup that's on the to brew list now. Great find there Dempsey.
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Competitions / Re: The Great Irish Kveik Off
« Last post by fishjam45 (Colin) on Today at 08:34:28 AM »
An email update went out to all entrants this morning.
If you have entered but didn't get an email then get in touch.

Thanks,
Colin

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Yeast Board / Re: Brewing alcohol free
« Last post by DEMPSEY on Today at 08:30:44 AM »
http://blog.brewingwithbriess.com/cold-extraction-of-malt-components-and-their-use-in-brewing-applications/ I bit of interesting reading here. This is about cold extraction but in it there is a bit about how this process can help produce a low alcohol beer,

Quote
Low Alcohol Beer
The wort obtained from cold extracted mashing yields a wort that appears to have a disproportionately large quantity of the proteins that are responsible for good head retention and mouthfeel. Employing a cold extraction method to a standard 1.050 gravity recipe will result in a 1- 1.5% ABV beer with a full mouthfeel and good head retention.
When formulating low alcohol beer by this method one should consider that there is very little sweetness due to low residual dextrin content, and that it will be necessary to lower the level of hop bittering to achieve balance.
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Chit Chat / La Pavoni Europiccola - adverts
« Last post by armedcor on May 21, 2019, 08:53:10 PM »
https://www.adverts.ie/17991293

Lads please delete if not allowed but if there is any espresso addicts in Dublin I have a La Pavoni Europiccola for sale going cheap.

Again please delete if not allowed!
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