What Makes an American Light Lager?
Did someone say refreshing? Our American Lagers are back! According to BJCP, American Light Lagers are a highly carbonated, very-light bodied, nearly flavorless lager designed to be consumed very cold as it’s thirst-quenching.
Made with Pale Malt and Flaked Corn, our American Lagers do just that!
Quenching your thirst at only 169 Calories per 16oz!
How Do You Make It Low Carb/Calorie?
These low-calorie beers are made possible with our fermentation enzyme WLE4100 Ultra-Ferm.
Ultra-Ferm’s use comes from breaking down the carbohydrates that add calories to your beer. The enzyme is also known as amyloglucosidase, which converts dextrins into fermentable glucose for the yeast. Exchanging the “body/carbs of the beer” into fermentable sugars which the yeast will use to produce alcohol, carbon dioxide, and flavor! Creating a crisp, dry lager that doesn’t compromise taste.
Dosage:
Homebrewing: 10mL for 20L/5 gallons
See Yeastman Calculator under Ultra-Ferm for Pro dosage rates.
Notes:
- Add at the beginning of the mash-in. Optimal mash temperature range for Ultra-Ferm is 131-140°F (55-60°C). Depending on substrate and dosage rate, an extended mash time of 1-4 hours may be necessary.
- The optimal pH for enzyme activity is between 3.5 – 5.5
- Temperature should not exceed 140°F (60°C) as this denatures the enzyme. Amyloglucosidase activity can be completely destroyed when the wort is held at 85˚C for 10 minutes.
Did You Know?
- The government states that beers labeled “light”, calories must be 33% lower than the reference standard calorie product.
- The product must contain no more than 7 grams of carbohydrates per serving.
- The label must contain a Serving Facts statement.
- Alcohol is around ~7 calories per gram. When creating a low cal recipe, the lower the ABV of the beer, the lower the calories will be.
- Because carbohydrates are broken down, Final gravity should under 1.000 SG or having a negative Plato number.
I am a homebrewer and I am attempting to a low carb beer and I have read several articles that state to put the Ultra-Ferm into the fermenter. This contradicts the instructions for Ultra-Ferm which states to use it at mash-in with an optimal temp range of 130-140F. Can Ultra-Ferm be used in the fermenter at 67F?
My issue is that I am using a ‘converted cooler’ mash tun and there is no way for me to satisfy the Ultra-Ferm recommendations and also the recipe recommendations of a 154F Mash temp.
If I could: Would it be best to do the 154F mash before lowering the temp to 130-140F Ultra-Ferm addition for the most effective conversion of amylopectin into fermentable glucose for a lower carb beer?
I know that I will have some follow-up questions after I hear back from White Labs.
Thank you for all that you do for us homebrewers!!
For this brew, we added the Ultra-Ferm into the fermenter as we’re not repitching the yeast. If you’re not repitching the yeast, feel free to add it cold side at the same time of yeast pitch. Be sure to get it really mixed up to increase surface area and more activity.
The main reason for adding it hot side, is for brewers that repitch and don’t want yeast with overattenuation enzymes in other brews, the boiling step allows the denaturing of the enzyme so it doesn’t affect other brews. For the hot side, mash rest at the lower temperature first then raise to the higher mash temps. Hope that helps!