Likely any diastaticus yeast would get the FG lower. Fortunately saison adds flavour, whereas the wild diastaticus yeasts often degrade it. I haven’t tried any of the recent commercial diastaticus yeasts.
Thanks. I did just a fermenter addition, I will try both next time.
I plan on doing a light saison this summer, but first I am going to make a euro lager and another ipa using “regular “ yeast and enzymes. I do want to try some Brett at some point as a secondary yeast.
Yes, the draft beers were at 4.0% ABV when I was frequenting Utah (you could get stronger packaged beers from the State Store).
Recently I was surprised to find that the law was changed in Nov. 2019 to allow the sale of 5.0% ABV beers.
This is a good point. One I had not considered. The calculator I use to determine calories/carbs uses OG and FG to spit out those numbers. Beer Calories & Beer Carbohydrates
If I take an all malt recipe for a Porter:
OG 1.040
FG 1.009 (predicted by BS)
80% Pale
7% Brown
8% C75
5% Chocolate
…with S-04 yeast I get:
Cal 131.5
Carb 12.9
ABV 4.1%
…and then add 1 lb demerara sugar or invert No1, I get:
OG 1.049
FG 1.007 (predicted by BS)
Cal 159.4
Carb 12.8
ABV 5.5%
Basically, a higher alcohol, higher calorie beer with about the same carbs.
Your example shows that if you increase the OG, you end up with more calories. But if you start with the same OG, but lower the FG by using enzymes or a diastaticus strain, you end up with higher ABV, lower carbs and lower calories. Even though alcohol has a higher per-gram calorie content than sugar, fermentation 100 grams of sugar leads to about 50 grams of alcohol. The rest is blown off as CO2.
Using the Mr Goodbeer calculator shows this. Using 1.040 as the OG and FG (i.e., no alcohol, only sugar) gives a result of:
146.1 calories
36.5 g of carbs
0% ABV
At the same OG, but an FG of 0.992 (approximately full attenuation) you get:
123.9 calories
0 g of carbs
6.4% ABV
If the calorie calculator is correct, then the fully attenuated beer has 15% fewer calories than the unattenuated beer. So even though alcohol has more calories gram-per-gram compared to carbs, in a fermented product you end up with less calories post-fermentation.
I’m interested. Let’s get some recipes rolling. Anyone got something in the session lager direction?
Good point Erockrph. I may look at enzymes vs dia. strain because I don’t brew many Belgian beers. Is there a list of dia. strains? …other than Belgian strains?
I am planning a Czech-style Pale Lager for my next brew (post #3). “This is the most consumed type of beer in the Czech Republic at present. Style Comparison: A lighter-bodied, lower-intensity, refreshing, everyday version of Czech Premium Pale Lager.” “Flavorful and refreshing” — BJCP guide
I have made a few Lichtbiers lately and won a gold at a local comp this spring for one - it was a session Helles, IIRC, and I called it “Chasing the Unicorn”. I told my friends that my motto for my light beers is “You can chase a buzz, but you can’t catch it.” Not totally true, I suppose, but you will fill up before you get much of a buzz.
I think this was it (raw info copied from Brewer’s Friend - sorry for the lack of formatting mashed (75’) and boiled (60’) in my Anvil Foundry):
1.034
1.006
3.68%
20.56
2.85
5.23
n/a
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Bestmalz - BEST Pilsen 37 1.9 96.6%
0.25 lb Weyermann - Acidulated 27 3.4 3.4%
7.25 lb / $ 0.00
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Chief Hops - German Magnum Pellet 13.5 First Wort 75 min 15.04 42.9%
1 oz Hallertau Mittelfruh Pellet 3.75 Boil 10 min 5.52 57.1%
1.75 oz / $ 0.00
Mash Guidelines
Amount Description Type Temp Time
7.5 gal strike at 158 Infusion 150 °F –
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Brewtan B Fining Mash 75 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 75 min.
3 g Gypsum Water Agt Mash 75 min.
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
Target Water Profile BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62.8 0 7 68.5 60 18
1957 Whitbread IPA has been mentioned already, but here’s a link to the recipe. This one is what I consider my ultimate session beer:
117 calories and 10g of carbs per 12oz as written. My only problem is that I’m often drinking this one by the liter.
I also think a low gravity saison using Belle/3711 would be a great choice for this style. It has plenty of body and a touch of acidity to make up for the lower gravity, and will end up with very low carbs. It also takes fruit well, which might be a nice addition to a smaller beer.
+1 to the 1957 Whitbread…absolutely delicious…and so simple.
I agree. I like this thread but I love 1957 Whitbread IPA. For my low calorie beers I plan a regular rotation of variations on that recipe: different hops and yeast for sure.
It’s on my list…
I also consider the Whitbread IPA a very satisfying session ale. I also used the Ron Pattinson recipe as a starting point for my 95 calorie 6.5 carb American ipa.
I am planning a similar saison strategy for a low cal/ carb beer this summer too. I am thinking of making a 1.032ish saison then doing a secondary with fruit (probably peach from our orchard) with a pitch of Brett in secondary. I think that should end up 1.000 even a touch lower.
Due to rain tomorrow morning, I am taking a break from the garden and brewing an impromptu very small bitter.
Here’s the outline of the recipe:
5 gal batch
1.030 OG
5 lb. Marris Otter
.75 turbinado sugar
145-148 mash 75 minutes ramp up temp near end of mash to 160
EKG bittering and late, to about 30 ibu
Wy 1469
Beano enzyme in mash and fermenter
Ferment high 60s
Adding small amount of toffee flavored stevia extract I have on hand at some point
Hoping for fg pretty close to 1.000-1.002, target 90 cal, 3g carb per 12oz.
Sounds great.
Curious, what do you calculate your ABV to be ?
Thanks
3.7-3.9%
Nice, that’s around the sweet spot to me for light beers.
I find the hop taste is very important, since malt only brings so much to the table.
Was the only reasons you used sugar was to boost ABV, and add some dryness ?
Mostly to boost dryness, but I think the turbinado will bring some flavor. If it wasn’t an impromptu brew I would have made invert.