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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.
Here's how to make non alcoholic beer.
We've outlined the steps to making non alcoholic beer below, but here's a video as well:
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.
- Make a normal beer mash.
- Transfer the spent grains to another kettle (or bucket) and rinse (sparge) them with 5.5 gallons of fresh water.
- Boil for 60 minutes. At the beginning of the boil, add 1 oz of your favorite hops
- Chill to 70F and pitch your favorite yeast.
- Ferment completely under pressure in a keg (no airlock!) for at least 2 weeks
- Cold crash, and put on tap.
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
Second, keep the hop additions to 5 ounces or less. Anything less 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!