Beano® Braü
Need to brew an Ultra low carb batch of beer? No reason the stop homebrewing just because you want to keep track of your carbohydrate intake. We’ve got a recipe for those who are counting their calories utilizing Beano® to help consume extra carbohydrates found in beer.
(5 gallons/19 L, all-grain)
OG = 1.042 FG = 1.004 IBU = 12 SRM = 3 ABV = 4.8%
Ingredients
6.5 lbs. (3 kg) pale malted barley
2 lbs. (0.91 kg) flaked rice
2.6 AAU Mount Hood hops (60 min.) (0.66 oz./ at 4% alpha acid)
2 AAU Mount Hood hops (5 min.) (0.5 oz./14 g at 4% alpha acid)
3 Beano® tablets (150 enzyme units per tablet)
1 quart starter of American lager yeast (White Labs WLP840 or Wyeast 2035)
2/3 cup corn sugar (if priming)
Step by Step
Mash in malted barley and flaked rice with 2.75 gallons (10.5 L) of 152 °F (67 °C) water. Resulting mash temperature should be 140 °F (60 °C). Rest at 140 °F (60 °C) for 30 minutes and increase temperature to 150 °F (66 °C). Rest at 150 °F (66 °C) for 30 minutes and increase mash temperature to 158 °F (70 °C). Rest at 158 °F (70 °C) for 45 minutes and then increase temperature to 168° F (76 °C) for mash-off. Transfer mash to lauter tun and allow mash to rest 15 minutes before beginning vorlauf. Recirculate wort until clear and transfer to brew kettle. Begin sparging with 168° F (76 °C) when grain bed has approximately one inch of wort above it. Collect a total of 6 gallons (23 L) of wort.
Bring wort to a boil and add 2.6 AAU of Mount Hood hops. Boil for 55 minutes and add 2 AAU of Mount Hood hops. Boil 5 more minutes and stop boil. Chill wort to 52° F (11 °C) (if possible), aerate well, add yeast starter and Beano® tablets.
Ferment at 52°F (11 °C) until fermentation ends, about 10 to 14 days. Verify final gravity has been achieved with a hydrometer and rack beer to a secondary fermenter. Place secondary in a 38° F refrigerator and hold for one week and then cool refrigerator to 32 °F (0 °C) (if possible). Let beer sit at 32°F (0 °C) for an additional 2 weeks before bottling. Transfer beer to bottling bucket, add 2/3 cup of priming sugar (dissolved in boiling water and cooled before adding), bottle and condition at room temperature for 2 weeks. Alternatively, transfer to a keg, carbonate and enjoy.
Extract Option:
Substitute 4.5 lbs. (2 kg) of pale malt extract for the malted barley and 1.25 lbs. (0.57 kg) rice syrup for the flaked rice. Proceed as above from boil.
