- Pilsner or another very pale malt mash at 60-65degC for 30-60mins then 72-75degC for 30-60mins to dry the beer right out. If this doesn’t dry it out enough for your taste then use an enzyme additive. aim for an IBU of about 10-15 with a smooth bittering hop like Galena, horizon or Magnum. small aroma hop addition using a noble german variety – Hallertau, Herbrucker, swiss lager yeast
- Not sure about ingredients but according to the website it achieves a great degree of attenuation in order to drop out residual sugars leaving it dry and supposedly ‘low carb’. Therefore you might want to try a high attenuating lager yeast. I’m guessing pale malts. The Hahn premium apparently uses hersbrucker hops but I don’t know what the super dry uses.
- Bribie G Aussie Lager
- The trick is to do a two hour mash at 62 degrees to dry out the beer, raise fairly gradually to mashout to take the beer through the alpha amylase zone, then ferment at a certain temperature range, then lager for ten whole entire days.
- One of the many Australian success stories is Galaxy Malt. It was designed literally from the ground up to make clean dry beers and a huge amount is expotered to Japan for just that purpose. Here in Australia we craftbrwers use it as almost an adjunct, its DP is huge and for some weird reason that I cannot explain the attenuation is mega
homebrew how to get a dry taste
- Since wort (unfermented beer) contains sugar, its gravity is higher than pure water. As the yeast eats the sugar and makes alcohol, the gravity drops because alcohol has a lower gravity than water. The final gravity is the density of the water after the yeast has had its way with the sugars. The higher the final gravity, the more residual sugars left in the beer. A lower final gravity = less sugars and a dryer beer. The brewer controls the dryness of the beer through a number of factors, but two of the most important are mash temperature and yeast selection. Remember that it’s not just about the finishing gravity, but the difference between the original and finishing gravity, which is a measure of attenuatio. [Source]