Low ABV Pale Ale

By Steve Smith

Recipe is part of Recipe Index

BJCP 2021 Style 34C Experimental Beer

This is a Low ABV Pale Ale, presented at the April 2022 meeting.

Statistics

• IBU 14
• ABV 0.8%
• OG 1.025
• FG 1.019
• EBC 6.7
• Boil volume 26.25 litres.
• 23 litres into fermenter.

Ingredients

Water

• Ca2+ 110ppm
• Mg2+ 18ppm
• Na+ 35ppm
• Cl- 51ppm
• SO42- 113ppm
• HCO3- 257ppm

Malt

• 2.1 kg (85.4%) — Crisp Maris Otter — Grain — 7.9 EBC
• 120 g (4.9%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
• 120 g (4.9%) — Weyermann Munich I — Grain — 14 EBC
• 120 g (4.9%) — Milk Sugar (Lactose) — Sugar — 0 EBC
• 100 g — Oat Hulls — Adjunct — 0 EBC

Hops

• 6 g (5 IBU) — Citra 12.2% — Boil — 15 min
• 6 g (5 IBU) — Mosaic 12% — Boil — 15 min
• 10 g (1 IBU) — Centennial 9% — Aroma — 15 min hopstand @ 75 °C
• 10 g (1 IBU) — Citra 12.2% — Aroma — 15 min hopstand @ 75 °C
• 10 g (1 IBU) — Mosaic 12% — Aroma — 15 min hopstand @ 75 °C
• 35 g — Centennial 9% — Dry Hop — 3 days
• 35 g — Citra 12.2% — Dry Hop — 3 days
• 35 g — Mosaic 12% — Dry Hop — 3 days

Yeast

• 1 pkg — Lallemand (LalBrew) Windsor Yeast 75%
• 150 billion yeast cells

Process

Mash

• 80 °C — 40 min

Boil

• 30 minute boil

Ferment

Pressurised fermentation:

• Primary — 20 °C — 3 PSI — 7 days
• Primary — 23 °C — 3 PSI — 3 days

Serving

• Carbonation: 2.4 CO2-vol