The Rise of Low Alcohol Beer with a Low Alcohol Session IPA recipe

The growing trend of consuming low-alcohol beer can be attributed to several factors:

1. Health and Wellness: With an increasing focus on healthier lifestyles, many people are seeking lower-calorie and lower-alcohol alternatives. Low-alcohol beer allows individuals to enjoy the taste of beer without the higher calorie and alcohol content.

2. Moderation: In a culture that encourages moderation and responsible drinking, low-alcohol beer provides a way to enjoy a beer without the risk of overindulging or the impact of high alcohol content on one's health.

3. Versatility: The Craft Beer market has responded to the demand for low-alcohol to non-alcohol options with a wide variety of flavors and styles like Darling Brew - Light Speed Larger with just 2.6% ALC, Cape Collective Larger with 4% ALC and beers under 0.5% ALC include Devil's Peak - Hero, and Darling Brew - Just Naked. This diversity attracts a broad range of consumers who want to explore different taste experiences without the effects of high alcohol.

4. Sessionability: Low-alcohol beers are often referred to as "Session Beers." They're designed for extended drinking sessions, making them perfect for social gatherings, outdoor activities, and events where refreshment is the primary goal.

We've conjured up a All-Grain Session IPA Recipe for you to try below:

Ingredients:

Grains:

• 3.6 kg 2-Row Pale Malt
• 0.45 kg Munich Malt
• 0.23 kg Crystal Malt
• 0.23 kg Wheat Malt

Hops:

• 14 g Amarillo Hops (bittering, 60 minutes)
• 14 g Cascade Hops (flavor, 15 minutes)
• 14 g Centennial Hops (flavor, 15 minutes)
• 14 g Simcoe Hops (aroma, 5 minutes)
• 14 g Citra Hops (aroma, 0 minutes - flameout. What is flameout you might be asking. It's the time at which wort has reached its maximum temperature and the kettle flame is extinguished)

Dry Hopping:

• 28 g Citra Hops (dry hop, 3-5 days)
• 28 g Amarillo Hops (dry hop, 3-5 days)

As you don't want to introduce oxygen into the wort you will need to dry hop directly into the primary fermenter without opening it.

Method:

First pour in your wort to be fermented and your yeast. Insert the dry hops into a stainless steel tea ball strainer and hold it on the underside of your fermenter lid and attach a strong magnet on the other side of the lid. This will keep the hops in place away from the wort. When ready to release during the last 3-5 days of fermentation just remove the magnet and the hops will fall in. Watch Homebrew For Life below for a similar method. 

Yeast:

• Use SafAle US-05 as it  produces well-balanced beer with low diacetyl and a very clean, crisp palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.

Instructions:

1. Mashing and Boiling:

   • Mash the crushed grains in about 9.5 liters of water at 67°C for 60 minutes.
   • Sparge with hot water to collect enough wort for a pre-boil volume of 24.6-26.5 liters.

2. Boil and Hopping:

   • Bring the wort to a boil and add hops according to the schedule above.
   • Boil for 60 minutes, then cool the wort rapidly.

3. Fermentation:

   • Transfer the cooled wort to a sanitized fermenting vessel and pitch your selected yeast.
   • Ferment at a temperature appropriate for your yeast strain until fermentation is complete.

4. Dry Hopping:

   • Add the dry hop additions during the last 3-5 days of fermentation.

5. Bottling or Kegging:

   • Once fermentation is complete and the beer is clear, prime with sugar and bottle. For the quantity sugar check this article. "Brew In A Bag"
• If you prefer Kegging your beer, refer this article on how to Keg your Beer. "Carbonating Beer"

Enjoying Your Session IPA:

This Session IPA recipe offers a balance of malt and hop flavors with a lower alcohol content, making it perfect for extended beer-tasting sessions or for those seeking a lighter yet flavorful brew.