Below is the all grain beer recipe covered in this video.
The Lallemand document mentioned can be viewed and downloaded here:-
https://www.lallemandbrewing.com/en/canada/brewers-corner/brewing-downloads/page/2/
Here is an alternative source:- https://www.btobeer.com/images/techniques/levures/micro-bieres/lallemand-bestpractices-low-alcohol-beer.pdf
Low Alcohol IPA
Batch Size : 10 L/ 2.64 US LQD GALLONS
Authors: David Heath & Andrew Paterson.
Brewfather Link:- https://share.brewfather.app/32DO4oSYRm3h0t
Type: All Grain
IBU : 13 (Tinseth)
BU/GU : 0.52
Colour : 7 EBC
ABV:- 0.9%
Original Gravity : 1.025
Final Gravity : 1.018
Brewhouse Efficiency: 75%
Mash Efficiency: 82.5%
Mash Profile
79 °C /174°F - 40 min
No need for mash out
Fermentables
905 g / 1.99 lbs - Pale Ale 8 EBC (85%)
53 g / 0.11 lbs - Acidulated 3.5 EBC (5%)
53 g / 0.11 lbs- Carapils/Carafoam (Dextrine)3.9 EBC (5%)
53 g / 0.11 lbs - Munich 15 EBC (5%)
Boil Time:- 30 Minutes
Hops
Adjust using brewing software using your hops alpha acid percentage
to create the following IBU values
15 min - Centennial - 7 IBU
15 min - Mosaic - 4 IBU
Hop Stand - Zero minute
10 min hopstand @ 80 °C / 176°F
10 min Centennial - 1 IBU
10 min Mosaic - 1 IBU
Dry Hops
3 days - 20 g / 0.70oz - Centennial
3 days - 10 g / 0.35oz - Mosaic
Extra
50 g / 1.76oz - Milk Sugar (Lactose) 0 EBC
Added during late boil
Optional Extra
0.05 g per litre (see packaging for imperial) - Aromazyme
Added during mid fermentation.
Yeast
1 pkg - Lallemand (LalBrew) Windsor Yeast
Fermentation Profile
Ale
20 °C / 68°F - 14 days though likely to be ready for transfer sooner.
Check that FG is consistent over 3 days before transfer to bottles or a keg.
Channel links:-
facebook.com/groups/Brewbeer
https://www.teespring.com/stores/david-heath-homebrew
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
facebook.com/groups/Brewbeer
https://www.teespring.com/stores/david-heath-homebrew
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae