On Tue, Nov 11, 2003 at 10:58:34AM -0500, Bo Pedersen wrote: > > Men med denne gær og en øjeblikkelig nedkøling efter man hælder den på > fad vil jeg mene at man kan lave en fornufig hvidøl på 2.5%.
If all that is important is getting the alc down to 2.5%, why not do it the eays way. Brew a good solid 5% beer, with lots of good malty taste and a good amount of hops. Ferment to the end as usual. Now bottle some of it with the addition of 50% of plain water. Voila, nice harmless 2.5% beer. I have a quite tasty porter on tap that is somewhere around 2.5 to 3%. It could use a bit more body to balance the long aftertaste, but as such it tastes quite all right. Some day I make one at under 2%, just to prove that it can be done. I think porters fit well for the low-alc quest, as they can be made with a lot of taste (double the normal black/chocko/aroma/crystal/everything malts and an extra handful of hops). Low alcohol fits the porter style quite well, so it is easy to stretch it. -H P.S. As to the yucky sweetness of Danish "hvidtøl", try adding some non-fermentable sugars. Or sweeten it at serving time with cherry syrup or coca cola. If you really want it so sweet - I don't. P.P.S. For a real challenge, try to brew a low-alc barley wine ;-) -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
