Thanks for watching! This was a blast to make and it's been awesome getting to know Trent! Here's a link to the recipe I used: bit.ly/3S8rwJK AND MAKE SURE YOU CHECK OUT TheBruSho's side of this video here: ua-cam.com/video/5HzlgalGpSY/v-deo.html
This was so much fun! Thank you for challenging me to do this, I'm excited to keep experimenting with NA beers in the future and this was an excellent first step. 🍻
I have a question, after you remove the grains and sparge, are you rising the grains during this heat up to 152 and during the spinning of the wort and again with the mash out or just sparging, then bringing the wort to 152 with a 45 recirculate then a mash out temp, then bring to a boil? I got confused by this part, though the shot looks like it's just a 45 minute spin of the wort before going on. Awesome video and thanks for this, I'm making this or something like this, this weekend.
Ive been wanting to brew an NA beer myself, this process may have inspired me. Originally I was thinking of just brewing a normal strength and boiling off the Alcohol after fermentation. Cheers!
@@HopsANDgnarly I have now some questions. Did you adjust before fermentation pH to 4.5? In second method for high temperature mashing and using yeast not fermenting matotriose they said to ajdust pH because in fermentation it will not drop down to this level of pH. Second question is, if your bitterness was not to high? In NEM method they said to not use so much IBU because we have small amount of dextrins so the perception of bitterness will be different.
@@suchy6021 pH is always important but especially with NA beers. I made sure the mash pH was 5.3 and final pH was 4.4. I'm personally not super concerned about that from a safety perspective but more a taste perspective but understand there is some risk in packaging anything without alcohol or acid present. And the bitterness was actually a little low IMO but I agree with your general point. You have to find balance and without a full grain bill it can be tricky. My advice is to ignore this aspect for your first few NA beers and add a normal amount of hops. If you find you've over done it, just dial it back the next time. An underhopped NA beer tastes like nothing. Hops can actually help you build a sufficient mouthfeel if used at different times during the boil. Cheers!
I’m giving the non-enzymatic mash a go. From some of my reading, some people suggest acidifying the final beer to under 4 pH to make sure any wee beasties don’t take up residence in the low alcohol environment. Did you acidify?
Have you tried mashing at 176-180 F to begin with? It's another method that people have had very good results with that end up a little clearer and perhaps a little bit better malt flavor in comparison (anecdotal of course).
Fantastic takes on NA beers both of you. Recently I tasted 10 local NA Helle Lager to find a beer to enjoy after sport. I liked those which were made with barley AND wheat malt best. More body and better mouth feel. Will try to convert a Helles Weizen recipe for BIAB with over night mashing and see how it turns out as a NA version. Do you have any experience with Weizen beer yeast and NA beers? Best wishes from Austria.
This is cool. I just skimmed the link in the description. So the cold water mash brings down efficiency and then the 152F hold is to convert the mash? So you don't make starch water? What was the final gravity? Cheers!
Thanks for this video - Was actually experimenting with a lo/no alcohol beer myself . I made a 12 Liter Amber style, with about 2Kg to 12 Liter wort ... Mashed at around 75 Celcius for about an hour , and boiled for 1 hour, with 60 min and flameout hops adittions. Got around 1.005 SG ... Now after a weeks time @ 16 Celcius, its gone dormant ( as expected ) , and tastes pretty much like a storebought Pilsner .. Added about 10gr Cascade for some added hops-flavoring, and will put to Keg / carbonate in a day or 2 ... Going to be interesting ... May i suggest you contact Escarpment Labs to try out their NAY alcoholfree yeast for brewing ?
Thanks for watching! This was a blast to make and it's been awesome getting to know Trent! Here's a link to the recipe I used: bit.ly/3S8rwJK
AND MAKE SURE YOU CHECK OUT TheBruSho's side of this video here: ua-cam.com/video/5HzlgalGpSY/v-deo.html
This was so much fun! Thank you for challenging me to do this, I'm excited to keep experimenting with NA beers in the future and this was an excellent first step. 🍻
So fun! This was my first collab and it was an absolute blast! Thanks for showing me the ropes 🤘🏼🍻
I have a question, after you remove the grains and sparge, are you rising the grains during this heat up to 152 and during the spinning of the wort and again with the mash out or just sparging, then bringing the wort to 152 with a 45 recirculate then a mash out temp, then bring to a boil? I got confused by this part, though the shot looks like it's just a 45 minute spin of the wort before going on. Awesome video and thanks for this, I'm making this or something like this, this weekend.
I really want to try to make a NA beer. Looks fun. Your stout looks and sounds amazing.
Making NA is awesome! Pretty cheap to make and I love having them around to drink on brew days 🍻
Solid collab and great results both, cheers Dudes 🍻🍻🌖🦇
Thanks dude! Cheers 🍻
This beer looks absolutely amazing and it is so refreshing to know you can make a beer like this that's NA! Great collab!
Thanks dude! Glad you enjoyed it!
Love your content and I have to say you have the best soundtrack out of all the brewtubers!
Thanks 🙏🏼 stoked you like it!
What a great collab! This is super inspiring to step up my NA game.
Thanks dude! Cheers!
Ive been wanting to brew an NA beer myself, this process may have inspired me. Originally I was thinking of just brewing a normal strength and boiling off the Alcohol after fermentation. Cheers!
Thank you guys love both of your shows and I mend it great job
Cheers 🍻
This is the content what I like to watch! Great job guys! 🍺
Cheers!
@@HopsANDgnarly I have now some questions. Did you adjust before fermentation pH to 4.5? In second method for high temperature mashing and using yeast not fermenting matotriose they said to ajdust pH because in fermentation it will not drop down to this level of pH. Second question is, if your bitterness was not to high? In NEM method they said to not use so much IBU because we have small amount of dextrins so the perception of bitterness will be different.
@@suchy6021 pH is always important but especially with NA beers. I made sure the mash pH was 5.3 and final pH was 4.4. I'm personally not super concerned about that from a safety perspective but more a taste perspective but understand there is some risk in packaging anything without alcohol or acid present. And the bitterness was actually a little low IMO but I agree with your general point. You have to find balance and without a full grain bill it can be tricky. My advice is to ignore this aspect for your first few NA beers and add a normal amount of hops. If you find you've over done it, just dial it back the next time. An underhopped NA beer tastes like nothing. Hops can actually help you build a sufficient mouthfeel if used at different times during the boil. Cheers!
@@HopsANDgnarly Great to have so good feedback from you, I will try with this beer, thanks a lot again! 🍺
Spooky chill and yeast pitch! I want to do this. Thanks for this content!
👻 Happy Halloween! Cheers 🍻
Solid collab cheers brajjes!
Thanks my dude!
I’m giving the non-enzymatic mash a go. From some of my reading, some people suggest acidifying the final beer to under 4 pH to make sure any wee beasties don’t take up residence in the low alcohol environment. Did you acidify?
Yep that's important for long term safety and if you package the NA beer it's essential
Great video! I need to try to brew a NA beer soon!!!!
Thanks man! Highly recommend it and it’s a good month to give it a shot 🍻
This was so rad!
Stoked you liked it! 🤘🏼🍻
Have you tried mashing at 176-180 F to begin with? It's another method that people have had very good results with that end up a little clearer and perhaps a little bit better malt flavor in comparison (anecdotal of course).
Looks like I found my next NA beer! Thanks for the assist yall!
Hell yea! I'd be stoked to see you riff on this!
Great collaboration Dan.
Thank you!
Great Stuff and a really cool collab. Have you tried making Hop Water?
Stoked you liked it! Yea for sure I love a good hop water
Fantastic takes on NA beers both of you. Recently I tasted 10 local NA Helle Lager to find a beer to enjoy after sport. I liked those which were made with barley AND wheat malt best. More body and better mouth feel. Will try to convert a Helles Weizen recipe for BIAB with over night mashing and see how it turns out as a NA version. Do you have any experience with Weizen beer yeast and NA beers? Best wishes from Austria.
Awesome! No not yet I haven’t made an NA weizen
Do you have a SOP on your NEM process and your cold method?
Excellent!
Thank you! Cheers!
This is cool. I just skimmed the link in the description. So the cold water mash brings down efficiency and then the 152F hold is to convert the mash? So you don't make starch water? What was the final gravity? Cheers!
Yep that’s it. Finished at 1.002
Thanks for this video - Was actually experimenting with a lo/no alcohol beer myself .
I made a 12 Liter Amber style, with about 2Kg to 12 Liter wort ...
Mashed at around 75 Celcius for about an hour , and boiled for 1 hour, with 60 min and flameout hops adittions.
Got around 1.005 SG ...
Now after a weeks time @ 16 Celcius, its gone dormant ( as expected ) , and tastes pretty much like a storebought Pilsner ..
Added about 10gr Cascade for some added hops-flavoring, and will put to Keg / carbonate in a day or 2 ...
Going to be interesting ...
May i suggest you contact Escarpment Labs to try out their NAY alcoholfree yeast for brewing ?
Great suggestion! I’ll check it out 🤘🏼🍻
😮 Do ALL beers 🍻 have gelatin in it?
You scienced the crap out of these beers. Nice job.
😂 Cheers!
Did you sparge with cold water?
Yep I do that quite a bit. As long as you’re rinsing the sugars into the kettle you’re good to go. Just takes longer to reach a boil
What was the sg and fg?
I think it was 1.007 to 1.001
I think Trent is vegan. Great contest.