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June 13, 2022
Last updated

How to Make AMAZING Non Alcoholic Beer

Owner of Clawhammer Supply
non alcoholic beer

There are a lot of different ways to make non alcoholic beer. But we think we accidentally stumbled on the absolute best way to make NA Beer. It involves what is called a Parti-Gyle mash, which is a process whereby beer is made using spent grains from a previous batch of beer. We've tried this a half dozen or so times now and every single batch has been absolutely delicious. It's also completely passable for normal beer. Here's how to make non alcoholic beer.

How to Make Non-Alcoholic Beer

You can use this process for any beer you brew. However, in order for this to qualify as non-alcoholic, we recommend that the ABV of your original beer be 5% or less.

  1. Make a normal beer mash.
  2. Transfer the spent grains to another kettle (or bucket) and rinse (sparge) them with 5.5 gallons of fresh water.
  3. Boil for 60 minutes. At the beginning of the boil, add 1 oz of your favorite hops
  4. Chill to 70F and pitch your favorite yeast.
  5. Ferment completely under pressure in a keg (no airlock!) for at least 2 weeks
  6. Cold crash, and put on tap.

If you'd rather watch a video about the process, here's a tutorial on making non alcoholic beer with moving pictures:

There are some caveats. First, this will result in beer that has a half percent of alcohol or less, which meets the definition of an NA beer. To stay under this benchmark, the starting gravity of the initial beer mash should be for a 5% ABV beer (or less). Anything more will result in final alcohol of the NA beer that exceeds a half a percent. Below are some recipes we've made that you can start with

American Wheat Lager

German Pilsner (Tesla Gigabeer)

Cereal Milk Stout

NZ Pilsner

Zappa Smash

Second, keep the hop additions to 5 ounces or less. Anything more will be overpowering. And you probably don't need an entire package of yeast either. Half will do.

N/A beer can be made a number of different ways. One of the better ways to do it is to just create a very small mash with a couple of pounds of grain. However, we prefer to make non-alcoholic beer how we've outlined above because spent grains are a waste product and are virtually "free." Cheers!

Kyle Brown is the owner of Clawhammer Supply, a small scale distillation and brewing equipment company which he founded in 2009. His passion is teaching people about the many uses of distillation equipment as well as how to make beer at home. When he isn't brewing beer or writing about it, you can find him at his local gym or on the running trail.

  • Doesn’t this also result in a Na beer that has almost no body? Wouldn’t it be better to cook off the alcohol by raising the temp of a fermented beer to 185 degrees for an hour there fore boiling off the alcohol?

    Posted by Sean Skelonis on December 27, 2023
  • So are you doing a normal sparge first with the beer that youre brewing and then sparging the spent grain yet again?

    How much wort are you collecting as pre boil for the NA beer?

    Posted by Pertti on June 16, 2022
  • Since I don‘t have a keg – would this also work straight in bottles?

    Posted by Tommy on June 15, 2022
  • Hopping guidelines seem a bit confusing. 5 ounces or less. Anything less will be overpowering. 5oz in a 5 gallon batch seems excessive.

    Posted by on June 15, 2022
  • How much spare water do we use?/ How much preboil volume?, also how long of a boil? Thanks

    Posted by Jason on June 14, 2022
  • Just a 2 questions,
    why not using a air lock and carb on the keg later?
    and how much gallon after the part gyle? 5 gallon?

    Posted by JRCG.Des on June 14, 2022
  • Thank’s for the information. What is the fermentation time?

    Posted by Ali Tutan on June 14, 2022

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