Craig’s NA Aussie Lager 0.3% abv

Recipe by Craig Dillon

Batch Size

11

Litres

ABV

0.3

%

FG

1.006

SG

Non alcohol Aussie Lager. Nice malty/bready flavour and aroma, low citrus flavour with a great balanced bitterness, medium body. With further lagering and/or finings, clarity can be greater, but very nice as is. High mash temperature (80°C) focusing on a more dextrinous wort for less fermentable sugars. – Some lagering is required to allow the melanoidin flavour time to mellow and balance amongst the finished beer. No-Chill/Hot Cubed. – Coarsely mill the grains to reduce efficiency. – High temperature mash BIAB 80°C for 30 Minutes, – NO SPARGE, squeeze bag. – pH is important, be sure to acidify the wort to at least a pH of 4.8 before pitching the yeast. You will only observe a drop of around 0.3-0.5 pH with such a low attenuation, so this is necessary for both overall flavour, and food safe pH (below 4.6 is safe against most pathogens).