I made this beer but added 2 cups strong brewed coffee to the fermenter. The results were a wonderful chocolate coffee stout at 0.6%ABV. Thank you for the recipe.
Another idea for increasing body without increasing ABV: look into using Maltodextrin, it's a non-fermentable sugar you can add during the boil. I've used it in Stouts and NEIPAs to help boost body and texture without upping the grain bill or ABV
@@davidjennings1256 personally, I'm not a fan of lactose but it could add that layer of body that NA beers lack. Lactose could be an option if you want the body without the sugary sweetness 👍🏾
Loving your no alcohol beers. Gave up drinking 3 months ago and have been pretty down about it especially the no brewing part. Massively inspired again after seeing your videos and getting back into it next weekend. Might also try running through spent grains similar to claw hammers approach. Looking forward to seeing your next vid. Cheers
Currently only drinking alcohol free beers, and as a home brewer it's crossed my mind to give a low/non alc stout a go. I'd be really interested to see your thoughts on the Lallemand yeast you mentioned at the end, looking forward to that video. 👍
Have you tried the Guinness NA? I almost can't tell the difference. They have some special machine to serve it because I guess it can't be dispensed with beer gas for some reason? Even out of the can though it's pretty 😍
Seems like quite the challenge to make a NA stout, very interesting that you're going down this NA road and its really fascinating to follow and I'm learning a lot from this! Keep up the great work and yes, lets definitely see whats going on in the Hops and Gnarly kitchen!!
I love this channel for your amazing filming, sound, and quality beer recipes. It's a genuine pleasure. That aside, I would like to advise you not to use briquettes for anything except grilling, and only once the charcoal has been heated to bright orange/white. The rain for this is that unless otherwise stated, briquettes almost always contain harmful chemicals and are designed to only be safe to cook with once said chemicals have undergone combustion at higher temperatures. Feel free *not* to take my word on this, as there are plenty of keyboard warriors out there, and to do your own research. I recommend lump charcoal or wood for smoking. Best of luck and enjoy!
Thanks dude! I appreciate the way you wrote this. I think there’s some debate here but I hear ya man. Personally I like using quality briquettes because they provide way more temperature control than lump and I’d never use lighter fluid. This idea that they are harmful is kind of retro and I’ve never seen any evidence. Do you know of any chemical analyses or clinical studies about this? Not using that combatively - I’d just be super curious to read about it
@@HopsANDgnarly Thank you for your kind consideration and valuable time. Excellent question. Coal dust is the main solid ingredient in briquettes. Besides the obvious carbon, mined coal contains clays, carbonates, sulfide ores, oxide ores, quartz, phosphates, methane, benzine, phenols, naphthalenes, acenaphthalenes, polycyclic aromatic hydrocarbons, and heavy metals (like Iron Maiden and Black Sabbath of course lol). All jokes aside some of these elements and compounds are certainly dangerous for consumption. According to this study: ncbi.nlm.nih.gov/books/NBK410075 there are 50 different elements and their oxides in coal dust. While coal is not usually found with large reserves of crude oil, coal is lightly saturated with crude oil which contains up to 50k hydrocarbon compounds which constitutes gasoline, natural gas, propane, jet fuel, diesel and many other ethers that are dangerous for consumption. My source for this is my knowledge from my Environmental Chemistry course at the University of Nebraska, but here's a similar teaching from Penn State: www.e-education.psu.edu/fsc432/node/5#:~:text=Compounds%20that%20contain%20only%20elements,hydrocarbon%20compounds%20in%20crude%20oil
I did not know there was straight up coal in charcoal. That seems kinda messed up. Thought it was made mostly of wood. I’m gonna do some more reading and I might hit you back
For me personally, stouts are the hardest to to differentiate body and mouth feel. Getting a stout that isn't "watery" as it passes over the tongue seems like it would be an easy fix. Add more oats. But then you just end up with smooth water. I find the darker malts to be severely lacking in the body department and seeing that your grain bill for this consists of almost all dark malt with the exception of Vienna, possibly swapping that malt for crystal 40 and increasing the amount slightly while decreasing your brown malt may help you to achieve more of what you're looking for without compromising your flavor.
Saccharification at 78 ° C for 10 minutes, killing all enzymes, adding black malt to soak for 20 minutes to extract color, then filtering and boiling, I don't know if this suggestion is correct, you can try it
For my super session beers, I've taken cues from Lallemend as well, mashing super high at 174° and utilizing lactose or maltodextrin for the body issues
I really appreciate that you're exploring further into NA along with the classic styles! I'm hoping for Lallemand's LA-1 to be available in homepacks one day. In the meantime I've been debating doing a test gallon with CBC-1 or another maltotose negative strain, so far only tried some low grain bills.
Glad you like the mix! Trying to make sure everyone has something to connect with. I ordered Lallemand Windsor and I’m stoked to try it out sometime soon 🍻
Brother, you are ahead of the curve again. I have been thinking a lot about low abv brewing of late and this is from a fan of British alcohol levels below 5%. I don't have access to the new Lallemand yeasts, but have been wondering about a high, really quite high, mash temperature and using something like Windsor yeast, which is notorious for not fermenting very well in even the most optimal of circumstances. We have to make do with what we can get our hands on over here in Thailand.
I'm a little confused on the process here. If you're adding a yeast to this, isn't it going to ferment and make alcohol? Did you calculate a grain bill which would give you less than 1/2% of alcohol (the legal definition of N/A in the United States)? Have you actually sent a sample into somewhere like Seibel to get it tested to see how close you were to the desired amount?
Like 8oz of dextrin / carapils malt would have probably gotten you the sweetness. Golden Naked Oats is also awesome for some honey-nut sweetness, it's like a sub for honey malt or caramel 20. I might try a little batch myself, this is a cool idea. I feel like stouts lend themselves to N/A since you can get so much dark malt / roast character without it needing a ton of alcohol. Or you could end up with watery, flabby Guinness :(
This is just brilliant! May I ask, if you were to bottle condition the brew rather than keg, could you advise a technique for a slight carbonation? Huge thanks! Great video
Stoked you liked it! There are a couple things you could try. If you're OK with a 1% beer just prime and bottle as usual and assume the bottle conditioning will add about .5% ABV. Otherwise, I would try packaging almost right away before the beer finishes fermentation. As long as the potential alcohol is limited to .5% you shouldn't have any bottle bombs. And if you haven't seen my most recent NA video I would also check that out (NA Helles Lager w/ TheBruSho). The NEM method I used with that one would work really well with a stout. You'd just scale this recipe up to about 1.020 OG and follow the steps for NEM. Cheers!
Looks like LalBrew London™ does not utilize the sugar maltotriose so that may be a good choice. I like all the LalBrew products. I was thinking about trying a few N/A beers.
I really want to brew this now! I made hop water a couple weeks ago because I already had everything on hand and it's not bad but it could have been better, I should have used something like Citra. I think with 2 kegs I might keep one low or no-alcohol now that it's getting warmer. What you said about temperature control has me really curious if a NA lager would work without temperature control, but I'm not sure if I'm brave enough to try it first
For sure here ya go 🍻 share.brewfather.app/fj6Kpv8UNEkus0 Check out my NA Helles video too if you haven't. Looking back on this one I think that NEM method would work super well here. You'd just drop the efficiency down to 23% and then scale it back up to .5% abv. I would also use that IBU feature to scale those up closer to 35 ibu. Makes me want to brew it again. Let me know how it goes
