Welcome to another brew-day with Ultralow Brewing. In this video, we’ll be going through the step by step process to brew this incredible tasting non-alcoholic Hazy Pale Ale. With a tasty malt backbone, a smooth bitterness, and lots of juicy, tropical fruit flavours including passion fruit, mango, citrus and pine, with plenty of haze!

Brew-day notes to help you brew this great beer:
- High temperature mash (80-82°C) focusing on a more dextrinous wort for less fermentable sugars.
- Grains milled coarsely to reduce efficiency.
- No Sparge, squeeze bag.
- Hot cubed/no chill.
- OG 1.010 FG 1.006
- Mash pH: 5.42
- Fermenter volume 12 ltrs
- Post-boil pH: 5.24, 2.0 ml 88% lactic acid added to target of 4.3.
- Post fermentation pH 4.4
- pH is important, be sure to acidify the wort to at least a pH of 4.6-4.8 before pitching the yeast. You will only observe a drop of around 0.3-0.5 pH with such a low attenuation, so manual intervention is necessary for extended shelf life, overall flavour and most importantly, food safe levels (below 4.6 is safe against most pathogens).

Results may vary.

For more information on brewing ultralow and non-alcoholic beers, be sure to visit our website for plenty more information, guides, and experiments.
www.ultralowbrewing.com

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Brewfather recipe link:
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BIAB (No Sparge) 78°C-80°C
39% efficiency
Batch Volume: 12 L
Boil Time: 30 min


Mash Water: 15.77 L
Total Water: 15.77 L
Boil Volume: 15.44 L
Pre-Boil Gravity: 1.009

Vitals:
Original Gravity: 1.010
Final Gravity (Fixed): 1.006
IBU (Tinseth): 16
BU/GU: 1.57
Colour: 10.2 EBC

Mash:
Mash — 80 °C — 30 min

Malts: (1.055 kg)
655 g (62.1%) — Simpsons Pale Ale Finest Maris Otter — Grain — 5 EBC
200 g (19%) — Barrett Burston Pale Malt — Grain — 3.9 EBC
80 g (7.6%) — Joe White Maltings Crystal — Grain — 142 EBC
60 g (5.7%) — Blue Lake Maltings Barley, Flaked — Grain — 3.3 EBC
60 g (5.7%) — Weyermann Melanoidin — Grain — 59 EBC

Hops: (82 g)
2 g (6 IBU) — Warrior 15.1% — Boil — 20 min
15 g (3 IBU) — Centennial 9% — Aroma — 10 min hopstand
15 g (5 IBU) — Mosaic 13% — Aroma — 10 min hopstand
10 g (3 IBU) — Simcoe 12.7% — Aroma — 10 min hopstand
20 g — Mosaic 11.3% — Dry Hop — 2 days
20 g — Vic Secret 18.1% — Dry Hop — 2 days

Hopstand at 80 °C

Miscs:
1.5 g — Calcium Chloride (CaCl2) — Mash
0.8 g — Canning Salt (NaCl) — Mash
0.5 g — Epsom Salt (MgSO4) — Mash
3 g — Gypsum (CaSO4) — Mash

Yeast:
0.5 pkg — Lallemand (LalBrew) Windsor Yeast

Fermentation:
Primary — 19 °C — 7 days
Cold Crash — 4 °C — 4 days

Water Profile:
Ca2+ 71 Mg2+ 3 Na+ 28 Cl- 81 SO42- 119 HCO3- 16

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