non alcoholic brews

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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non alcoholic brews

Postby bfabre » Tue Jan 15, 2008 11:39 pm

I had a request from a relative who requested a non alcoholic batch. What would be the method of producing a brew? He is tired of the limited selections in the store.
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Postby dasein668 » Wed Jan 16, 2008 9:54 am

There was an article in Brew Your Own a while back detailing the process. I think if you search their website you may find it.

The basic theory is that you bring the finished (fermented!) beer up to the boiling point of the alcohol which I think is something like 160 degrees F or so, and hold it there for a while to allow the alcohol to boil off.
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Postby dasein668 » Wed Jan 16, 2008 9:58 am

Nathan

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great stuff

Postby bfabre » Wed Jan 16, 2008 10:07 pm

Hey, Thanks Nathan
That is some great stuff.
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Postby akueck » Mon Jan 21, 2008 12:45 am

Out of curiousity, would making a very low gravity wort (say 1.020) which is fairly unfermentable also work? If it starts at 1.020 and ends at 1.010, there would only be ~1% alcohol. Is that close enough to be "non-alcoholic"? Would it taste any good?
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