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  • Homebrew Crisp Table Beer Recipe

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    antonio alberto gutierrez suarez
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    This document provides a recipe for a low-ABV crisp table beer made with extra pale malt and dextrin malt. The dextrin malt adds body without fermentable sugars to balance the light body. A variety of American aroma hops are used for fruit-forward flavors and drinkability. The recipe calls for mashing slightly thicker at a higher temperature to further control the ABV and add more body to the beer.

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    Homebrew-Crisp-Table-Beer-Recipe

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    This document provides a recipe for a low-ABV crisp table beer made with extra pale malt and dextrin malt. The dextrin malt adds body without fermentable sugars to balance the light body. A variety of American aroma hops are used for fruit-forward flavors and drinkability. The recipe calls for mashing slightly thicker at a higher temperature to further control the ABV and add more body to the beer.

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    © All Rights Reserved
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    14 views1 page

    Homebrew Crisp Table Beer Recipe

    Uploaded by

    antonio alberto gutierrez suarez
    This document provides a recipe for a low-ABV crisp table beer made with extra pale malt and dextrin malt. The dextrin malt adds body without fermentable sugars to balance the light body. A variety of American aroma hops are used for fruit-forward flavors and drinkability. The recipe calls for mashing slightly thicker at a higher temperature to further control the ABV and add more body to the beer.

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    © All Rights Reserved
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    of 1

    HOMEBREW - CRISP TABLE BEER

    Rounded body with floral citrus hops | ABV 4.8% | IBU 20 | OG 1044 SG

    Low ABV beers are a tricky recipe to get right. They can often end up very thin and
    lacking in mouthfeel. The key is to have lots of non-fermentable sugars to add body,
    which is exactly what this hefty addition of Dextrin Malt achieves. We’ve also added
    great drinkability by utilising a range of fruit forward American aroma hops.

    BASICS METHODS / TIMINGS

    BATCH SIZE FERMENTER: 25 l TEMPERATURES

    BATCH SIZE BOIL: 27.75 l MASH TEMP: 68°C / 154°F


    ORIGINAL GRAVITY: 1031 SG COLLECTION TEMP: 20°C / 68°F
    FINAL GRAVITY: 1012 SG FERMENTATION TEMP: 64%
    IBUs: 20 MASH LIQUOR VOL (LITRES) : 7.4
    COLOUR (EBC/SRM) : 4/2 LIQUOR / MASH RATIO: 2.2 : 1
    BREWHOUSE EFFICIENCY: 80%
    TIMINGS
    MASH: 60 mins BOIL: 60 mins STAND: 30 mins
    INGREDIENTS

    MALTS (kg) % Mike’s Top Tip


    EXTRA PALE 2.66 80 “Mashing slightly thicker (2.2:1)
    DEXTRIN 20 with a higher temperature will
    0.69
    reduce the amount of
    TOTAL 3.35 fermentable sugar which will
    help control ABV and give body
    YEAST to the beer.”

    LAGER

    HOPS (g) Alpha Acid % Contribution Add


    AMARILLO 8.3 9 30 Start of Boil
    CASCADE 10.7 7 30 Middle
    MOSAIC 4.2 12 20 Flame Out
    AMARILLO 5.6 9 20 Flame Out

    +44 (0)1328 829 391 sales@crispmalt.com CRISPMALT.COM

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