BeerBorg

Now that I have 1/2 dozen or so extract recipes that I've made and like, I want to look into making some of them at a lower ABV, around 4% or so. Reason - SWMBO likes some of them, but doesn't like it when the ABV is around 6% - even one sometimes gives her a headache.

Question 1: Logically, if a recipe was at 6%, and I want it at 4%, I'd cut the malt to 67% (4/6) of the recipe. For example:

Mackinac Island Red came in at 6%. 7.2 lbs of LME, 1/2 lb of Crystal 120, .375 lbs of Amber, plus an ounce of Northern at 60 and an ounce of Fuggles at 5.

So, to come in at 4%, I would use 4.8 lbs of LME, .335 lbs of Crystal 120, and .25 lbs of Amber.

Or, should I just cut the LME since the Crystal 120 and Amber don't really impact ABV too much and do impact flavor? On this recipe using few steeping grains, I'm leaning towards only cutting the LME (on recipes that have lots of steeping grains like the Stout I recently made, she doesn't care for it anyway).

I don't plan on cutting the hops at all, figuring that they will be a bit stronger but not too much.

Thoughts on the process?

Question 2:

Assuming the agreement is to just cut the LME, could I make two 2 1/2 gallon batches, one at 4% and one at 6%, as follows:

1) Make a 4% batch as normal.

2) While doing that, boiling a 1/2 the LME you took out (7.2 lbs - 4.8 lbs / 2 = 1.2 lbs) on it's own in a quart or so of water. Boil for 15 minutes.

3) Split the 4% batch equally, then add #2 to one of the LBKs instead of water when coming to the 2.5 gallon mark. This will result in one LBK coming in at 4% and one coming in at 6%.

Any reason this can't work?


Of course I could brew the 6% batch and have her add some cold water to her glass before pouring the beer...

Cut back equally, if you just drop the LME back your going to impact the flavor profile. My 2 pennies worth.

I would agree with Steve. Especially since your talking about not cutting Crystal 120 and Amber. Both of those can impart some strong flavors. So just cutting the LME might really throw the balance out of whack.

Just quickly doing a calculation on BrewMe app, looks like dropping everything back 30% would do the trick. For better ingredient weight control break your weight down into ounces then multiply x .70 Ex. 7.2 lb LME = 115.20 oz.
115.20 oz x .70 = 80.64 oz would be scaled back 30%.

You may want to add a bit of carapils or carafoam to the recipe though after cutting it back in the other ways, so you end up with more (similar) mouth feel even though it's a lower OG beer.

Thanks guys. I figured it was a simple math exercise, but didn't want to find out "hey, didn't you know...".

I actually do everything in ounces, it's just that QBrew (where I list things) does it in fractions of pounds. I measure my own grains out in ounces for each, stand and watch them fill the LME containers, weigh the LME containers before pouring into the pot and after and then verify how much I had, ...

Any reason I can't do #2 - i.e. adding boiled LME to one of the kegs to get two different ABV batches?

Adding the LME (or DME) diluted in a bit of water and boiled would be like a sugar feeding. So yes you can do that to one keg if you wish. But that will then change the BU:GU ratio, so the lower ABV beer is going to seem more bitter then the higher ABV beer which will seem more malty.

If you don't want that effect you could use sugar, that will raise the ABV but not change perceived maltyness. But it will not increase the body either.

<channeling JoeChiante> "Or you could tell your wife to make her own damn beer"

Wow, that is a comment you dont often hear. Usually it is "if I add 10# of sugar to my 2.5g batch will it get me drunker sooner?

mashani wrote:You may want to add a bit of carapils or carafoam to the recipe though after cutting it back in the other ways, so you end up with more (similar) mouth feel even though it's a lower OG beer.

I agree with this and do this when making session IPAs to keep them from feeling watery. The splitting into two LBKs also sounds like a winner and thus everyone wins!

Rick, I saw your comment about weighing the LME. How does it usually come in for you? Doesnt surprise me after hearing you counted 2,000 bottle caps. Also, on an unrelated note, liked your bottle caps (I have the same). It is funny handing someone a beer with the "Twist Off" directions and watch them struggle. Yes, I am that mean.

The LME is accurate weight, I stand next to them when they fill them. I mostly weigh them before and after to figure out how much is stuck in the container... But my process now includes using a big ladle and scouping some 140 degree wort into the container, swishing or shaking it, then dumping it into the pot - which seems to get nearly all of it. I used to leave a few ounces behind in the large container.

I was doing some fiddling with my Chocolate Brown Ale recipe on BeerSmith and came to a realization as far as adjusting ABV without killing the flavor and other desirable attributes. On the other end, I was trying to 'imperialize' my recipe and while adjusting all of the ingredients by the same ratio definitely affects the beer, it doesn't affect it in the way I intended. What it came down to was that you want to increase or decrease your base malt and hops by the same ratio, but leave your specialty grains alone. This leaves the same flavors, mouthfeel, and such that the original recipe has, but brings the ABV up or down accordingly. If you were to increase the amounts of specialties in the recipe, the beer will become too sweet, or too thick, or too foamy, or too.... whatever compared to the original (or not enough of whatever attributes in the case of reducing the specialties).

RickBeer wrote:The LME is accurate weight, I stand next to them when they fill them. I mostly weigh them before and after to figure out how much is stuck in the container... But my process now includes using a big ladle and scouping some 140 degree wort into the container, swishing or shaking it, then dumping it into the pot - which seems to get nearly all of it. I used to leave a few ounces behind in the large container.

Ha, I now do this after learning the hard way not to swish around near boiling wort in the container with the top on. Makes a bloody mess!