What if I told you brewing your own non-alcoholic beer at home was actually pretty straightforward? What if I told you it doesn’t have to be watery or thin or have unfermented worty flavors? In this video I show you a technique to brew a refreshing Witbier with 0.5% ABV that hits the spot for dry January!
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Recipe on Brewfather: https://share.brewfather.app/BbBhhZOj8H1Egb
Recipe for 5 gallons (19 L) , your efficiency may vary:
“Lil Wheaty”
0.5% ABV 7 IBU
1.25 lb Dingemans Belgian Pilsner (38.5%)
1.25 lb Thomas Fawcett Torrified Wheat (38.5%)
8 oz Flaked Wheat (15.4%)
4 oz BEST Acidulated Malt (7.7%)
Mash:
Single Infusion mash at 175 F (79 C) for 30 min
Water (ppm): Ca: 75, Mg 8, Na 8, Cl 102, SO4 78, HCO3 16
Add to 6.5 gal (25 L) RO water: 2g Gypsum, 2g Epsom, 5g CaCl2
30 min boil:
30 min – 0.5oz (14g) Saaz (2.7% AA) (5 IBU)
5 min – 0.5 oz (14g) Styrian Goldings (4.5% AA) (2 IBU)
5 min – 5g Coriander and the zest of one orange
OG: 1.013
Yeast: Lallemand Wit
Ferment for 3-7 days at 65-68 F (18-20 C).
FG: 1.008
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0:00 Intro and welcome
1:00 Tip for brewing NA beer successfully
4:37 Recipe
8:22 Brew day
9:53 Fermentation plan
13:05 Fermentation follow-up
13:59 Pour and tasting notes
19:38 Potential Improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
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#nonalcoholic #beer #homebrew #witbier #ale #lowabv #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain
Belgian Double wit! I would love to see your take on the style, sir.
Great video, thanks for taking the time to make it. Even if not as popular as full alcohol brews. Very interested in brewing N/A beer and this was a great introduction. The family will appreciate a bit more N/A in the house. Cheers
Glad you found it so useful!
Nice brew. I have a lot of NA and LA brews under my belt. I would suggest not to arrest fermentation. Let the yeast finish out. 1.008 is pretty normal for a regular yeast. If you let it finish you probably would not have to deal with sulfur or Diacetyl. If doing a high temp mash mine finish 1.018-1.022, but using maltose negative yeast like Lallamond London or ESB. And yes put lots of specialty malts. They impact the most flavor. I’d love to hear about your next back of NA or LA.
On a side note, I have found LA beer (1-1.5%) can taste way better than NA.
Thank you for the feedback! I ended up doing a cold-mashed NA stout shortly after (has yet to get uploaded) that was significantly better than this beer, maybe that was the cold mash technique, maybe the specialty malts? Either way I am far happier with its flavor.
Artichoke is the future, much healthier than hops
Educate me, please
@@TheApartmentBrewer there is many studies showing that hops is a somewhat estrogenic and alergenic for some people. Its is a potent relaxant. Not for everyone though. I for example get diahrea with bitter IPAS. This can explain thee beer gut for exemple. The tendency to get inflamation and boobs in heavy beer drinkers. Artichoke is awesome for the liver, Blood pressure, cholesterol and Blood sugar. The question is why only make beer with hops. Hops indeed has a better taste and preservant values. But why The german passed The 1500 law only allowence of hops usage? Sounds crazy I know, but i truly believe that beer is the most complete Food for humans, without hops and alcohol though. Take care