Brewing a Non-Alcoholic Stout | Brewtools B40 | EP44 | Hops & Gnarly Home Brewery

I love bbq nearly as much as beer. I would love to see what you are cooking.

I love this channel for your amazing filming, sound, and quality beer recipes. It's a genuine pleasure.

That aside, I would like to advise you not to use briquettes for anything except grilling, and only once the charcoal has been heated to bright orange/white. The rain for this is that unless otherwise stated, briquettes almost always contain harmful chemicals and are designed to only be safe to cook with once said chemicals have undergone combustion at higher temperatures.

Feel free not to take my word on this, as there are plenty of keyboard warriors out there, and to do your own research. I recommend lump charcoal or wood for smoking.

Best of luck and enjoy!

Currently only drinking alcohol free beers, and as a home brewer it's crossed my mind to give a low/non alc stout a go. I'd be really interested to see your thoughts on the Lallemand yeast you mentioned at the end, looking forward to that video. 👍

Always down for food stuff. I am a big fan of table beers. Not quite N/A but 1 to 3 %.

Gotta see what you've got cooking. If its half as good as your videos and beers, we're all in for an amazing treat

Another idea for increasing body without increasing ABV: look into using Maltodextrin, it's a non-fermentable sugar you can add during the boil. I've used it in Stouts and NEIPAs to help boost body and texture without upping the grain bill or ABV

please, show us the cooking too ❤️

Great video. I want to start brewing Low-Alcohol/Non_Alcohol beers. I will be interested in seeing how the Lallemand yeast yeast works out.

For my super session beers, I've taken cues from Lallemend as well, mashing super high at 174° and utilizing lactose or maltodextrin for the body issues

Seems like quite the challenge to make a NA stout, very interesting that you're going down this NA road and its really fascinating to follow and I'm learning a lot from this! Keep up the great work and yes, lets definitely see whats going on in the Hops and Gnarly kitchen!!

How was the OG and the FG?? looks good but with alcohol were much better! LOL

Thanks

How did you stop the fermentation? Elevating temp. Or lowering it? Or did you add something

Loving this series on NA, that athletic beer is the one that got me interested in trying to make NA beers so was pumped to see your take on it!

Looks like LalBrew London™ does not utilize the sugar maltotriose so that may be a good choice. I like all the LalBrew products. I was thinking about trying a few N/A beers.

I really want to brew this now! I made hop water a couple weeks ago because I already had everything on hand and it's not bad but it could have been better, I should have used something like Citra. I think with 2 kegs I might keep one low or no-alcohol now that it's getting warmer. What you said about temperature control has me really curious if a NA lager would work without temperature control, but I'm not sure if I'm brave enough to try it first

Very interested to see what comes next!

For me personally, stouts are the hardest to to differentiate body and mouth feel. Getting a stout that isn't "watery" as it passes over the tongue seems like it would be an easy fix. Add more oats. But then you just end up with smooth water. I find the darker malts to be severely lacking in the body department and seeing that your grain bill for this consists of almost all dark malt with the exception of Vienna, possibly swapping that malt for crystal 40 and increasing the amount slightly while decreasing your brown malt may help you to achieve more of what you're looking for without compromising your flavor.

Like 8oz of dextrin / carapils malt would have probably gotten you the sweetness. Golden Naked Oats is also awesome for some honey-nut sweetness, it's like a sub for honey malt or caramel 20. I might try a little batch myself, this is a cool idea. I feel like stouts lend themselves to N/A since you can get so much dark malt / roast character without it needing a ton of alcohol. Or you could end up with watery, flabby Guinness :(

Colorado!!! Whoo!!! What up from the Mile High brother!!!

Great video from a new subscriber. Random question. What’s the device you used to start the briquettes?

I really appreciate that you're exploring further into NA along with the classic styles! I'm hoping for Lallemand's LA-1 to be available in homepacks one day. In the meantime I've been debating doing a test gallon with CBC-1 or another maltotose negative strain, so far only tried some low grain bills.

Love it Dan! Thanks for all these NA videos - going to give one or two of them a try this week! Excited to see a different yeast used!

Let’s see what you got cooking! Cheers 🍻

Very cool video! Question: why use a yeast nutrient? There isn't a lot to ferment. Seems the yeast would be quick and not need nutrient? Thanks.

Brother, you are ahead of the curve again. I have been thinking a lot about low abv brewing of late and this is from a fan of British alcohol levels below 5%.
I don't have access to the new Lallemand yeasts, but have been wondering about a high, really quite high, mash temperature and using something like Windsor yeast, which is notorious for not fermenting very well in even the most optimal of circumstances.
We have to make do with what we can get our hands on over here in Thailand.

I'm not even a stout fan but, that does look tasty 🍺

Care to share your recipe? Never brewed a non alcohol beer. Need a starting point.
Thanks, great vid and very informative!

For sure hit us with those kitchen videos 👏 pairing ideas too? 💡

I'm a little confused on the process here. If you're adding a yeast to this, isn't it going to ferment and make alcohol? Did you calculate a grain bill which would give you less than 1/2% of alcohol (the legal definition of N/A in the United States)? Have you actually sent a sample into somewhere like Seibel to get it tested to see how close you were to the desired amount?

Can you bottle condition non alcoholic beers with this method? Also how long do you ferment for? Thanks!

Lovely looking stout!

And would love to see some cooking 😋

I've got a hunch that the Athletic stout doesn't have much body is to reduce the calories and carbs.

Anyway, nice vids!

Have you tried the Guinness NA? I almost can't tell the difference. They have some special machine to serve it because I guess it can't be dispensed with beer gas for some reason? Even out of the can though it's pretty 😍

Loving your no alcohol beers. Gave up drinking 3 months ago and have been pretty down about it especially the no brewing part. Massively inspired again after seeing your videos and getting back into it next weekend. Might also try running through spent grains similar to claw hammers approach. Looking forward to seeing your next vid. Cheers

I am experimenting with SafBrew™ LA‑01 for my NA beers , very interesting so far. Would love to see you do a video on this.

Is there a another part to this video yet?

Do you share your recipes on Brewfather? If so, where can i find them?

Do you have a link to your brewfather recipe?

This is just brilliant! May I ask, if you were to bottle condition the brew rather than keg, could you advise a technique for a slight carbonation? Huge thanks! Great video

can you do a video for us basic brewers? just using kits? id love a 0% brew done with a kit :) thanks, hope to see it soon :D

OG?
FG?

Saccharification at 78 ° C for 10 minutes, killing all enzymes, adding black malt to soak for 20 minutes to extract color, then filtering and boiling, I don't know if this suggestion is correct, you can try it

If there is any fermentation so it’s not actually a non alcoholic beer

I made this beer but added 2 cups strong brewed coffee to the fermenter. The results were a wonderful chocolate coffee stout at 0.6%ABV. Thank you for the recipe.