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The Brewing Forum • View topic - Low Alcohol Rye Porter? - Rye Table Porter 2.5%

Low Alcohol Rye Porter? - Rye Table Porter 2.5%

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Low Alcohol Rye Porter? - Rye Table Porter 2.5%

Postby rlemkin » Sat Jul 23, 2016 10:31


Last edited by rlemkin on Thu Aug 18, 2016 12:34, edited 1 time in total.
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Re: Low Alcohol Rye Porter?

Postby robwalker » Sat Jul 23, 2016 11:18

Rye is very sticky but a thin mash should make it easy. I'd still sub some pale in myself.

One of the best ways to brew a low abv beer is to mistreat your yeast. S-04 and MJ Dark Ale will both stall pretty much for good if you crash cool them, leaving a high fg, this way it's possible to brew a beer that starts around 1.030 and stops at 1.015, similar to what brewdog do with nanny state I believe.

But I'm all for table beers, so go for it! The ibus are high compared to the grain though so I would drop them right down to around 22 maybe, if you want more hops then Chuck some late stages in.

Looking forward to seeing how you do.
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Re: Low Alcohol Rye Porter?

Postby rlemkin » Sat Jul 23, 2016 12:35

Good call on the MJ dark ale as I still have a packet of it (Newcastle branded) that I've avoided using due to reports of pretty terrible attenuation. Same goes for the IBU, will dial it down to ~22.

Also going to perhaps juggle the crystal malts around a bit as SImpson's double roasted crystal may be a bit heavy handed. I think it's more akin to Special B.
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Re: Low Alcohol Rye Porter?

Postby Rolfster » Sat Jul 23, 2016 12:42

My MJ Newcastle dark yeast stalled and wouldn't budge until I bottled it. I had to pour it all back into the fv and start again!
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Re: Low Alcohol Rye Porter?

Postby rlemkin » Sat Jul 23, 2016 12:47

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Re: Low Alcohol Rye Porter?

Postby robwalker » Sat Jul 23, 2016 12:54

Look at your quantity of dark malt over percentages too. If you're under 500g overall it's not going to be silly roasty compared to a 5% beer with those percentages of malt :)
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Re: Low Alcohol Rye Porter?

Postby rlemkin » Sat Jul 23, 2016 13:11

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Re: Low Alcohol Rye Porter?

Postby rlemkin » Sat Jul 23, 2016 14:23


Last edited by rlemkin on Sat Jul 23, 2016 17:13, edited 1 time in total.
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Re: Low Alcohol Rye Porter?

Postby rlemkin » Sat Jul 23, 2016 17:12

Just realised I have no EKG.. d'oh. First Gold into the boil instead. Boil smelled wonderful, lots of cocoa and coffee, upon adding the First Gold is started smelling much more like green tea of all things.. :hmm:

Also ended up with better efficiency and wound up around 1.045 so I'll dilute it down to 1.039.

Tasting pretty blooming roasty right now. Think this one might need a quite a bit of time to come together given that it's going to lose a lot of this sugar.
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Re: Low Alcohol Rye Porter?

Postby Rolfster » Sat Jul 23, 2016 17:48

It's sounds very interesting!
Even though the yeast didn't behave it's self when I used it, it's resulted in a good beer for me.
I think it will work very well with this!
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Re: Low Alcohol Rye Porter?

Postby rlemkin » Sat Jul 30, 2016 16:23

7 day gravity check and sample. Looks like it's at what should be FG (1.020) and it smells absolutely fantastic. Very chocolate forward. First sip is again all chocolate.. and a hint of raisins before quickly drying out and reminding me a lot of Chinese pu-er tea (fermented tea - earthy, musty) and a relatively smooth roasty and dry finish. The roasted malts that make up almost a quarter of the grain bill really serve to dry this out.

I'm quite impressed with this one... and then I remember it's only 7 days after brew day and a 2.5% brew!
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Re: Low Alcohol Rye Porter?

Postby rlemkin » Wed Aug 10, 2016 16:43

First sample and I'm still impressed. Very tasty for 2.5% with lots of coffee and bitter chocolate coming through. Will take along to the brew club tomorrow and see how it goes down..
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Re: Low Alcohol Rye Porter?

Postby rlemkin » Wed Aug 17, 2016 16:06


Last edited by rlemkin on Thu Aug 25, 2016 11:23, edited 2 times in total.
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Re: Low Alcohol Rye Porter?

Postby rlemkin » Thu Aug 18, 2016 12:33

A rebrew is on the cards, but I'll be aiming to get 10 litres from my wee pot as I'm almost out of this already. This thread is basically me talking to myself, so please excuse me!

Nice as it is I think it needs a little bit more malty-depth(munich?) fruity crystal character(special b?) and head retention (flaked rye?).

So, I'm going to switch out the Vienna for Munich, replace 5% of the rye malt with flaked rye and add a couple of percent more double roasted crystal/spec b. Also hops, a wee 1-2 g a litre English dry hop might be nice?
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