RoaldV Posted December 8, 2011 Share Posted December 8, 2011 Hey guys May be an odd question, but I was wondering how one might go about getting residual sweetness in a beer, without the use of malt (which obviously leaves a malty taste) or honey (beez neez is nice and all, but not for everday drinking). Glucose is obviously just eaten up by the yeast without any trace of residual taste or sweatness.... so, how do I do it? My aim is to develop a brew that is clean and crisp, but also slightly sweet (slightly - not overly). Any ideas? Link to comment Share on other sites More sharing options...
Guest Posted December 8, 2011 Share Posted December 8, 2011 You need something sweet that is not be fermentable such as Lactose. However, I have never used the ingredient so can't recommend how much to use. Link to comment Share on other sites More sharing options...
PB2 Posted December 8, 2011 Share Posted December 8, 2011 Apart from additives like Lactose or Artificial Sweeteners.... Balance of bitterness to residual sweetness may be something to consider. A brew with less bitterness gives the perception of being sweeter. Link to comment Share on other sites More sharing options...
RoaldV Posted December 8, 2011 Author Share Posted December 8, 2011 Not all that keen on the lactose etc. But that's an interesting observation - which Coopers brew cans are light on the bitterness? Link to comment Share on other sites More sharing options...
Snags Posted December 8, 2011 Share Posted December 8, 2011 The mexican cerveza is the lightest on bitterness, and then probably the OS lager, and draught I suppose. Link to comment Share on other sites More sharing options...
RoaldV Posted December 8, 2011 Author Share Posted December 8, 2011 Thanks all. Great idea with the bitterness, I might give the O/S Lager a go next. Maybe a recipe could be: - O/S Lager - 300g of malt (a little bit won't hurt [biggrin] ) - 600g dextrose. Link to comment Share on other sites More sharing options...
Snags Posted December 8, 2011 Share Posted December 8, 2011 Personally mate, I think the OS draught is a much better base to start with. I did a few brews of the OS lager, and couldn't get a decent taste out of it. Don't get me wrong, it wasn't bad, just average compared to the Draught. I prefer doing all malt now, but my first few brews were as follows, and turned out vewry nice. OS Draught 1kg Dextrose 250g Light Dry Malt 23 LTRS Water 12g Morgans Hallertau Finishing hops (5 min tea in 250ml boiling water, added to fermenter before pitching yeast) Mates really liked that one, but now I do it with just a kilo of Light Dry Malt, but thats to my tastes.[rightful] Link to comment Share on other sites More sharing options...
RoaldV Posted December 8, 2011 Author Share Posted December 8, 2011 Ok, thanks Snags. Feeling a bit dense - but which one is the OS Draught kit? Link to comment Share on other sites More sharing options...
Hairy Posted December 8, 2011 Share Posted December 8, 2011 The original series Draught is located on this page: Original Series Beer Cans The information for each product lists the concentrated IBU which you can use for comparison. The Pale Ale is also fairly low in bitterness. Link to comment Share on other sites More sharing options...
RoaldV Posted December 8, 2011 Author Share Posted December 8, 2011 Right. Ok. I thought OS stood for "overseas" not "original series", hence the confusion [roll] Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.