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BeerTools Discussion Forum • View topic - How do I lower the calorie content?

How do I lower the calorie content?

General brewing information, questions and discussion. Topics that do not seem to fit elsewhere.

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How do I lower the calorie content?

Postby yaturaz » Mon Aug 25, 2008 9:31 am

I searched some on google and I can't seem to find out "how" they do it.

An average 12-ounce serving of a "domestic-style" beer contains about 14 grams of ethanol and 11 grams of carbohydrate. In caloric terms this equates to 98 kcals from ethanol and 44 kcals from the carbohydrate, for a total of 142 kcals. The most effective methods of making lower calorie beer involve reducing the alcohol content, residual carbohydrate or, most commonly, a combination of both.

I would like to keep the highest alcohol% as possible and just remove the carbs.
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ahhh found it

Postby yaturaz » Mon Aug 25, 2008 9:41 am

http://en.wikipedia.org/wiki/Beano_(dietary_supplement)
click on the (dietary_supplement) one
I'll leave this up for anyone that wants to know :)
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Re: How do I lower the calorie content?

Postby billvelek » Mon Aug 25, 2008 1:45 pm

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Postby yaturaz » Tue Aug 26, 2008 1:50 am

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There is one way that you can regulate the Beano

Postby billvelek » Tue Aug 26, 2008 11:58 am

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ß-glucanase rest

Postby slothrob » Tue Aug 26, 2008 9:02 pm

A ß-glucanase rest, around 115°F at the beginning of the the mash, should accomplish the same thing as the bean-o, but probably more reliably. If you wanted to try adding bean-o to the mash, I imagine 115°F would be about the optimal temperature.

One of the big problems associated with adding bean-o to the beer after the boil is that it continues to work slowly at room temperature. This can lead to a constant generation of fermentable sugars after bottling. This can cause bottle bombs.

The biggest secret is probably using mostly-to-only base malt and mashing at ~140°F for about 90-120 minutes (it will take longer to break down all the starches at a lower temperature). Maybe bump up to 155°F or so, for about 15' at the end, to make sure all the starch is broken down.

This will tend to make a thin, tasteless beer, though. I prefer to make low calorie beers by making low OG beers that are packed with flavorful grains, but that's me. Having too little alcohol never seems to be my problem. :?
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