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On June 27, we brewed an experimental beer. Anyone who likes IPAs will quickly realize that these beers usually have an alcohol content of between 6 and 8% by volume, and as these beers are very fruity and drinkable, they are not entirely harmless. We set out to brew such beers with alcohol levels between 3 and 4% by volume, without compromising on fullness and flavor. To achieve this, we dug deep into our brewer's bag of tricks and added fruity aromatic hops to a 100-liter brew using only Viennese malt, fermenting 50 liters top-fermented and 50 liters bottom-fermented. The alcohol content of the Pale Ale (Mangrove Jack's M66) and the Pale Lager (Mangrove Jack's M84) is around 4% by volume in both cases.
On June 19 , a brew was produced with our 150 liter brewing system using Vienna and Munich malt, which was hopped with the fine US Pahto bittering hops and the traditional Rottenburg aroma hops. The brew was divided into 3 ZKGs and fermented with different yeasts. TUM W 34/70, a kind of "gold standard" for bottom-fermented beers, a wheat beer yeast and Lutra Kveik were used. Although the latter is a top-fermenting yeast, it has lager characteristics in its flavor profile. The malts used result in a malty character and the alcohol content is a moderate 3.6% by volume.
On June 5, a low-alcohol beer was brewed with an original gravity of 8 °P and an alcohol content of just 0.6% by volume. It was brewed with Viennese malt, Carapils and sour malt, fermented with the so-called "Ludwig yeast"(saccharomycodes ludwigii). This yeast only ferments the sugars glucose, fructose and sucrose, which are present in small quantities, but does not show a sufficient pH drop, which is why 20 - 30 % sour malt is absolutely essential in the brew. This is the only way to ensure that the scratchy hop resins precipitate and the beer is easy to drink. We have therefore adjusted the bitterness with the fine US Pahto and only used a small amount of Aramis aroma hops. The beer has a pleasantly refreshing, slightly sour taste.
Another India Pale Ale was brewed on the same day. The malt blend consisted of Vienna malt and Carapils, and the hot hopping was done with Hallertau Mandarina Bavaria. After the start of primary fermentation (yeast: Lallemand BRY-97), the 50-liter brew was "hopped" with the aroma hops Citra, Simcoe and Hüll Melon. In this cold hopping process, hop pellets are added to the fermenting brew and the aroma components are transferred to the green beer. As hops have alpha- and beta-amylase, unfermentable sugars are further broken down during fermentation into fermentable sugars, which the yeast then utilizes, resulting in a very high alcohol content. This IPA reached around 6% by volume.