Little Hazy

This is an attempt to brew a low ABV beer that tastes like a proper beer rather than a watered down version of a beer. My previous low ABV batch was a decent effort but a bit on the watery side despite being almost 4% ABV. Having tasted an Eddyline EddyLite which at only 2.5% tastes like a full proper beer, it inspired me to take another crack at low ABV brewing. My approach this time is to go with a fairly small grain bill and mash very high and ferment with a low attenuating yeast (Windsor), hopefully ending up with a low abv beer but with enough body left behind to make it taste and feel like a full bodied beer.

In researching low alcohol brewing, I cam across Lallemand’s article  ‘Best Practices Low Alcohol Brewing‘. They recommend a mashing temperature between 82-86°C, but that is for targeting under 1% ABV and I don’t need to go so low (2.5-3.5% would be around what I’m hoping for). I would be inclined to suspect tannin extraction would be an issue when mashing that high. I played it safer and went with a less extreme mash temp of 75° which is still 5 or 6°  higher than I’ve ever mashed before.

I also went with no sparge and a shorter 20 min boil. I could have got away with a short mash too but I was multi-tasking (cooking dinner) so it ended up been a longer mash.

Brew Notes

Strike water: 30L @ 78°
Mash: 75° (start) – 74.5° (30 mins in, after adding 1.5L boiling water) – let mash run for about hour and half
Sparge water: None
Vol in kettle after mash: 27L
SG after mash: 9 Brix, 1.036
20 min boil
koppafloc 1/8 tsp @12 min

Aroma Hops stand: added hops after flame-out, cool to 90°, stand for 25mins (to (73°)
OG: 9.5 Brix, 1.038
Cooled to 23.5°
Rehydrated Windsor yeast at 30°, cooled to 24° with wort before pitching at 21°
Set temp control to 19.5°
Day 1: Active fermentation next morning.
Day 2: Dry hopped (during fermentation)
After active fermentation subsided, allowed temp to rise to 21.5°
Day 9: Pressure at 17psi, looking murky. Started cold crash.

Kegged on 3rd Mar

Transfer to keg was a bit of a nightmare – bubbles in line, went really slow and stopped multiple times. Wouldn’t just keep going on gravity alone. Had to apply pressure from another keg to restart. Not sure exactly why had the problem this time, could have been the way the inlet was set up – had float attached to middle. It might be better to attach it to tube end and/or add a weight – need to experiment. Also had problem removing lid from Fermzilla when done – need to apply keg lube to seal next time.

Pouring from keg was also problematic – pouring very foamy and noisy. I now think the transfer issue was caused by the tap washer being deformed and slowing/blocking the flow. Had to open keg and replace tap washer, but still not pouring right. Maybe remove washer altogether or drill the hole bigger?

Style Information

Name: Hazy
Recipe Type: All Grain

Grains & Extracts

Name Amount Notes
Maris Otter Malt 1.2 kg
Munich I 1.2 kg
Flaked Oats 1 kg
Flaked Wheat 0.5 kg
Gladfield Gladiator (Dextrine) 0.35 kg
Gladfield Sour Grapes 0.15 kg


Name Amount Alpha Acid % AAU Time Notes
Zythos belnd 0.02 kg 10% 0.2 20
Mosaic 0.02 kg 10.9% 0.22 10
Mosaic 0.04 kg 10.9% 0.44 0
Zythos belnd 0.04 kg 10% 0.4 0
Mosaic 0.04 kg 10.9% 0.44 0
Zythos belnd 0.04 kg 10% 0.4 0


Name Type Use Amount Time Notes
Calcium Chloride Water Agent Mash 4g 0
Gypsum (Calcium Sulfate) Water Agent Mash 4g 0
Koppafloc Fining Boil 1g 0


Name Amount Notes
Danstar Windsor 1 pk rehydrated

Mash Steps

Name Step Type Step Time Temperature
Saccharification Rest Infusion 90 75 C


Amount: 27.3 liters
Water Description:
Time: 30 minutes
Target Batch Size: 26 liters


Estimated OG: 1.039
Estimated FG: 1.010
Estimated ABV: 3.79%
Actual OG: 1.038
Actual FG: 1.018
Actual ABV: 2.61%

Tasting notes

Definitely tastes like a light version of a Hazy but very drinkable. Very hoppy, moreish, won't last long!

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