Low Alcohol Hazy APA 7°BLG

Non-alcoholic (NAB) and low-alcohol (LAB) beers are gaining more and more popularity, here is our offer - Low Alcohol Hazy APA - light, refreshing hazy beer with a delicate bitterness filled to the brim with aromas of new wave American hops.

PRODUCT FEATURES:

Malt: Whole grain - you can choose crushed grain in options

Malt kit: For 10, 20 or 25L beer - you can choose kit in options

INGREDIENTS:

Mashing instruction included

Allergens:
Malts conatins gluten

STORAGE CONDITIONS AND USAGE INSTRUCTION:

Malt should be stored in a clean, cool (< 22 °C), dry (< 35 RH %) and pest free environment.

NET WEIGHT:

Malt kit 10L - malts 1,05kg, hops 90g, additives 0,25kg
Malt kit 20L - malts 2,10kg, hops 180g, additives 0,5kg
Malt kit 25L - malts 2,625kg, hops 225g, additives 0,625kg

ADDITIONAL INFORMATIONS:

Due to the increased possibility of contamination of beer with a low alcohol content, special hygiene measures are recommended throughout the production process.

Hops: For low extract beers, remove the hops immediately after the allotted time while boiling. To prevent the bitterness from being too high and unpleasant, we recommend using a muslin mesh or a hop spider for hopping.

Yeast: Not included in the kit, to get the lowest possible alcohol level, use the proposed yeast, the strains selected by us will allow you to get about <2% alcohol.

YEASTS:

Fermentis S-33 - Fruity driven strain, gives a high mouthfeel and body to the beer. Ideal for Belgian Ales (Blond, Dubbel, Tripel, Quadrupel Styles) and strong English ales (ex. Imperial Stouts). It is also ideal for New England IPA’s.

LalBrew New Windsor - Windsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity ales.

White Labs WLP036 Düsseldorf Alt Ale - This strain keeps the contribution of hop bitterness in the background while promoting sweet malt notes.

ATTENTION!
For an even lower alcohol level <1%, use special yeast.