Using supplemental enzymes in your mashing schedule will free more glucose and maltose, thereby increasing fermentability of the wort. Complete fermentations will lead to improved microbiological stability and consistency between batches. Enzyme additions in the mash will be denatured during heating in the kettle, so control over the amount of fermentability can be selected based upon performance parameters. Adjusting dosage and rest schedules does require some optimizing, however, suggested parameters are outlined in the recipes below. Dosing in the mash preempts concerns of unintended hyper-attenuation post-boil.
|Real Degree Fermentation||75%-80%||80%-90%|
|Suggested Dosage (ml/lb)||0.06-0.20||0.08-2.17|
Brew Years Resolution – Vienna Light Lager
This recipe represents a light Vienna style lager beer. A target ABV of 3.7% allows some room for flavor, although this will be a very crisp and dry finishing beer overall. High attenuation, in the 97% range, is necessary to keep down the calorie count without sacrificing alcohol content. In order to accomplish this, we will make use of Attenuzume® Pro, an enzyme complex designed to improve and control saccharification. An extended rest time and optimized procedure will encourage the high level of attenuation.
Mash in with 13.75 gallons of hot water to achieve a hydrated resting temperature of 142°F. Mix in 60ml Attenuzyme® Pro during Mash-In, taking care to disperse it as much as possible. Mix in the enzyme as you would with any brewing salt adjustments you may wish to add. I prefer to lean chloride heavy on this brew to soften the flavor profile a bit. The pH of the mash should be adjusted to 4.8. This is low for a typical barley only mash, however the Attenuzyme® Pro will be optimized at this pH. Mix the mash gently, if possible, for the rest period of 120 mins. Lauter as normal.
VIENNA LIGHT LAGER
Est Calories per 12oz
Est Carbs per 12oz
Weyermann Pale Ale
Brew Years Celebration Dry-Stout
Making a low-calorie beer with body is really difficult. Using high percentages of crystal and dextrin malts can help, however a “chalkiness” can become evident. Here we make use of high levels of crystal malt in conjunction with high protein oats. This provides some extra mouthfeel, bringing us closer to a traditional dry stout. Color and non-hop bitterness comes from Chocolate malt and Roast Barley. Alcohol is compromised to 3.0% in order to give calories in the form of carbohydrates, but this provides a noticeably different perception from our light Vienna Lager. Adding vanilla bean to primary fermentation is a great way to improve perceived body.
Mash in with 12 gallons hot water to achieve a hydrated resting temperature of 155°F. Mix in 2.5ml Attenuzyme® Pro during Mash-In, taking care to disperse it as much as possible. Mix in the enzyme as you would with any brewing salt adjustments you may wish to add. I again prefer a chloride heavy profile, although additions of carbonate hardness are common for any stout. The pH can be adjusted to 5.2 before a traditional 60 minute rest period. Continue the lauter process as normal.
LOW-CAL DRY STOUT
Est Calories per 12oz
Est Carbs per 12oz
Crisp Finest Maris Otter
Crisp Flaked Torrified Oats
Crisp Crystal Dark
Crisp Crystal Extra Dark
Crisp Chocolate Malt
Crisp Roast Barley
Boiling will deactivate the enzymatic activity, as normal, in either batch and the hops may be added per the schedule listed. These recipes are designed for 1 barrel size pilot batches, meaning they are planned for 31 gallons at the end of boil. Adjustments can be made for the desired collection volume. Fermentation temperatures can be altered based on the yeast, but my preference is 52-55°F for W-34/70 and 67-70°F for S-04. The low sugar content naturally leads to a faster fermentation, but proper conditioning should not be overlooked. After reaching a proper terminal gravity, allow the yeast to crash out before clarifying or filtering as desired. Carbonate to an appropriate level, perhaps 2.7 volumes for the Vienna, and 2.1 volumes for the Stout.
If counting calories is not your thing, stay tuned to future posts. We will expand on how to improve your attenuation using the same principles from these recipes. Our focus will be targeting higher yields from some more traditional recipes, increasing the bottom-line profitability. Cheers!