Low ABV Pale Ale
By Steve Smith
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