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With just an oven and a brewpot you can make your favorite beer
into a tasty non-alcoholic brew.
For those times when you're dying for a beer but don't want to get bogged down, you can make a beer
that is low in alcohol but high on flavor. You don't even need any fancy equipment. Just a large pot
(like your brew kettle) and a way to heat it (like your oven).
You can turn any beer you make into a non-alcoholic brew. You say you can't find a non-alcoholic stout?
Then just whip up a batch of your favorite stout and convert all of it, or just part of it, to a nonalcoholic version. It just takes a few simple, extra steps.
You are in control of the amount of alcohol left in your beer. The basic idea is to brew a batch of you
favorite beer, heat it after fermentation to drive off the alcohol, then pitch fresh yeast and prime for
bottling. The resulting beer isn't really completely alcohol free, but it can be very low in alcohol
content.
The temperature and duration of the heat applied to drive off the alcohol will be one factor in
determining how much alcohol is left in your beer.
The other factor is the amount of priming sugar used to carbonate the beer. If you use 1/2 to 3/4 cup of
priming sugar, it will contribute less than 0.25 percent alcohol to the beer. If you strive to remove
virtually all the alcohol, the alcohol content of your finished brew will surely be less than one percent
and most likely will be around 0.5 percent.
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There are some beer-like soda kits from Europe that contain malt extract and hops, among other
flavors, to produce a type of beer-flavored soft drink. A typical kit is surprisingly small, with only 3.5
ounces (100 grams) of ingredients. You dissolve the kit in 2.6 gallons of hot water (10 liters), boil for
10 minutes, add 1.3 pounds of sugar (600 grams), strain, cool, pitch the yeast, and bottle. The brew is
ready to drink in three to five days.
The resulting brew will be a slightly sweet, beer-flavored beverage that should be kept cold, or
consumed quickly, after the initial fermentation. The alcohol potential for this mixture is around 1.6
percent - that is, if the entire 1.3 pounds of sugar were allowed to ferment. However, since all the
fermentation takes place in the bottles, this would turn them into hand grenades. The mixture would
be seriously over-carbonated.
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Actually, if you want to make a low-alcohol rather than non-alcoholic beer, instead of evaporating the
alcohol you can simply water it down.
Many of you are probably cringing right now, but if you started off with a full-bodied beer, this can be
a reasonable option. This may well be how many of the commercial breweries produce their lowalcohol beers.
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Once the beer has been primed, it is best to pitch actively fermenting yeast to ensure that the yeast
will do its job quickly. Poorly activated yeast may take many extra weeks to carbonate your brew. The
active yeast can be either an actively fermenting starter (the preferred method), or you can use
rehydrated dry yeast.
To rehydrate dry yeast, dissolve it in about 1/2 cup warm water, cover, and let it sit for about 20
minutes before pitching.
Another option is to use the kraeusening method. This involves setting aside a portion of the original
wort and using it to make a starter that will also act to prime the beer. If you plan to use the
kraeusening method, be sure to set aside about 10 percent of the original wort for kraeusening.
Once the yeast is added to the cooled beer, you should bottle and cap as you normally would.
Now comes the hardest part of all homebrewing - the waiting. You still have to wait a couple of weeks
while the beer carbonates. Finally, you will be rewarded with a homebrewed, naturally carbonated,
non-alcoholic beer. So the next time you want to have that same great homebrewed taste but not the
buzz, try converting part of one of your batches into a non-alcoholic brew. That way you'll be ready for
the refreshment without the worries.
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