Low (Non) Alcoholic Beer (basic recipe)



Sometimes homebrewers wonder how to brew alcohol-free, aka Non Alcoholic beer. Of course we know it's more accurate to call it a low-alcohol beer, as commercial samples contain between 0.3 and 0.5 ABV.

Related Style: 低アルコール(ノンアルコール)

バッチサイズ: 0 L // 醸造方法: すべての穀物 // Recipe complex rating: Pro

Target Statistics
OG, P OG, sg FG, P FG, sg ABV, % ビター 色, SRM
7.0 ??? ??? ??? ??? ??? ???
Grain % in bulk Size, kg


ホップ α, % Size, g AAU Add Boil, min


エクストラ Size, g


酵母 Packs
Low-alcohol yeasts


Broadly speaking, there are three approaches. The first is to brew the wort at a low gravity and use a special sluggish yeast that has low sensitivity to alcohol and dies quickly when it reaches 0.5-1.0 ABV. The second way is the forced stop of fermentation with antibiotics. The third way is freezing, this is when young beer during the main fermentation is subjected to cooling -1-2 degrees Celsius. What is frozen is low-alcohol beer.



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