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I wanted to do this for awhile. The challenge is to still have a full bodied beer with the appropriate bitterness. After doing a lot of studying with all the differing opinions I came up with my own approach.
Keys I used:
- Higher mashing temperature – 157 Degrees F. to get more body and less ferementables.
- Added a small amount of oatmeal to improve body.
- After the boil, reduced the wort temp to 180 degrees and added hops. Let it steep for about 30 minutes. Trying to get some of the hop flavors without boiling off.
This came in at about 4.7% ABV.
I tapped the keg yesterday and I am very happy with the result. I don’t know if I will have any left by the January meeting since this was a 2.5 gallon batch. I am thinking of making another batch.
Hey Chuck, sounds like an interesting approach. Your description kind of reminds me of the new take on “pale ale” I see at various craft breweries. A bier with a very hoppy character yet with low ABV. Hopefully you’ve set a bomber aside for the January meeting.
Chuck, wondering how this beer is now weeks in? Did it even make it this long?
I have toyed with higher infusion temps before in my brewing. When I was doing it I was using it on IPA’s but they were still in the 6-8% range. I can remember the brulosophy post regarding this giving me the inspiration to start going higher with my mash temps. This also gives way to the conversation regarding how effective decoction mashes would be at giving your beer more of a fully body because you hit all of the conversion points for the modified grain.
Cheers to a New Year!
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