I was reading an article in Craft Beer and Brewing about non-alcoholic beers, which inspired me to make this. I'm going with wheat as the fermentables in order to get as much head retention as possible without resorting to dextrine malts. I will mash very high, at 165F, to attempt to keep attenuation low. Lastly, I will carb to 3 volumes to get body that way.
Fermentables
84% - White Wheat - US
0.8
40
2
Mash
16% - CaraCrystal Wheat Malt - US
0.15
34
55
Mash
Hops
Cluster
2
Pellet
FlameOut
0 min(s)
7
0.0
Yeast
OYL-028 Belgian Ale W
30%
Other Stuff
Whirlfloc Tablet
0
each
Boil
Yeast Nutrient
0
each
Boil
Mash Steps
Saccharification Rest
Infusion
165
60 min
Special Instructions
1.Mash 2.75 gallons with 0.96g Gypsum, 0.96g CaCl, and 1.3mL lactic
2.Add whirlfloc and yeast nutrient in at start of boil, only 10 minutes total boil time
3.Steep flameout hops for 10 minutes with the lid off then straight into the fermenter
Pours clear, slightly darker than straw with 1 finger of foam that has a tough time forming and tougher staying together. Aroma is mostly sulfur but there is a yeast/bread dough edge to it. Flavor is initially sulfur but that quickly drops out to a malty flavor that is best described as almost chocolate but more just wheat bread; there is a noticeable lack of Belgian phenolics. Body is medium and carbonation is quite sharp given the lack of head. Overall, this is good first attempt as I really enjoy NA beers but they are expensive for what you get, especially with the craft ones, and the flavors always seem to be off no matter which I try. The yeast needs to change to get rid of that sulfur so I will switch to a dry yeast. Also, I need mix up the grist to get more head retention. 2 stars for now.
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https://brewgr.com/Media/img/mug/4_t.jpg
