Watering down beer

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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BarryNL

Watering down beer

Post by BarryNL » Mon May 14, 2007 9:40 pm

Bordering on sacrilige I know, but if I wanted to take a mid strength brew (o.g. 1.060 - hopefully around 5.5 - 6% and produce a few session strength beers by adding water (say 2/3 of a litre water per litre of beer) would I be likely to produce something nice tasting, or would it end up tasting like something that comes out of a Budweizer factory?

Wez

Post by Wez » Mon May 14, 2007 10:05 pm

I would have thought that it would be under hopped if diluted?

SteveD

Post by SteveD » Mon May 14, 2007 10:40 pm

Well, there are British commercial breweries who do just that. The difference between Courage Best and Directors? The ammount of water they add at casking stage.

steve_flack

Post by steve_flack » Tue May 15, 2007 8:08 am

High Gravity brewing is pretty common in very large breweries - it is important that the water used to dilute is deoxygenated and sterile(-ish).

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