NA Pale ALe

Source: Tim Neall
Recipe added: 07/31/99
Email: tkneall@erols.com

This is my first attempt at making a low alcohol beer. I've calculated the alcohol to be about 1.14%. It is not to bad, but has a slightly cooked taste to it. The hopping is quite assertive and the malt character is not what I would have hoped it to be. It does have a nice color, albeit slightly cloudy, and great head retention. If I ever try it again, I'll try making a normal batch and then simmering at 170 degrees or so to get rid of the alcohol. Drinkable, but not perfect. Certainly better than some of the commercial NAs.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.054
Finishing Gravity: 1.017
Time in Boil: 50 minutes
Primary Fermentation: 5 days

Ingredients:

8 lbs. Pale 2 row
1 lb. Vienna
12 oz. 60L crystal
4 oz. Melanodin malt
1 oz. Chinook pellets (12%) in hops bag at 45 minutes
1 oz. Tettnang Pellets (4.7%) in hops bag at 20 minutes
1 oz. Tettnang Pellets (4.7%) in hops bag at 10 minutes
Edme Ale Yeast

Procedure:

Step mash grains using 50-60-70-77 mash schedule. Spend 30 minutes at each step except for mash out, which is 10 minutes long. Sparge with 5 gallons of water. Collect liquor in a kettle and bring to a boil. Boil for 5-15 minutes. Cool and pitch yeast. Ferment to completion. Siphon off yeast and collect in kettle. Bring to boil and follow hopping schedule. Keg and force carbonate.

Back to previous Table of Contents