Craig’s Taste Maker Lager 0.4% abv

Recipe by Craig Dillon

Batch Size

11

Litres

ABV

0.4

%

FG

1.004

SG

Non alcoholic Australia style Lager. Nice malty flavour and aroma, low hop flavour with a great balanced bitterness, medium body. Due to processes used, it can be quite hazy and cold side finnings are required such as gelatin or hotside finnings such as whirlfloc or Irish Moss. High mash temperature (80°C) focusing on a more dextrinous wort for less fermentable sugars. No-Chill/Hot Cubed (Increased IBUs) – 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 4.6-4.8 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).