Low alcohol beer
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Step Mash Method
Step from below 50°C to over 73°C by adding boiling water over a short period of time. The low step increases the protein content (required for fermentation) and the high step causes rapid inactivation of maltose-producing beta amylase. This creates a wort with a very low attenuation limit. Make sure that the mash does not drop below 73°C after increasing the temperature.[1] See Mashing.
- https://www.homebrewtalk.com/forum/threads/low-enzymatic-cold-mash-low-alcohol-beer.673443/
- https://www.homebrewtalk.com/forum/threads/creating-an-na-or-how-i-neutered-my-beer.39433/
- https://www.sciencedirect.com/science/article/pii/S0260877411005140
- ↑ Krottenthaler M, Back W, Zarnkow M. Wort production. In: Esslinger HM, ed. Handbook of Brewing: Processes, Technology, Markets. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.