The Non-Alc Hot Side — Wort Architecture & Mashing
The first installment should focus on how to build a wort specifically designed to not ferment fully. Unlike standard brewing, where you want fermentability, here you are fighting for the opposite.
Featuring
Jamie Bogner
Cofounder + Editorial Director, Craft Beer & Brewing Magazine®
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The Core Concept: High-Temperature Mashing (Hot Mashing). Explain the science of mashing at extreme temperatures (165°F–175°F / 74°C–80°C) to denature beta-amylase enzymes, leaving behind long-chain dextrins that yeast cannot eat.
Recipe Adjustments: Discuss using high-protein grains (oats, wheat, rye) and specialty malts (Vienna, Munich) to compensate for the thin body that results from removing alcohol.
pH Adjustment: Introduce the critical concept of pre-acidification. Since there is no alcohol to protect the beer, lowering the wort pH (to around 4.6 or lower) during the boil is a crucial first line of defense against pathogens.
Deep Dive Series
Non-Alc Brewing
Take a deep dive into the fundamentals of brewing non-alcoholic beer.
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