This topic arose because of this one:
I don’t like hops and especially don’t like hyper-hopped IPA beers, so I wasn’t much interested in Carl’s recipe. In addition, here in Canada each province has it’s government ‘liquor branch’ that controls all sales of alcoholic beverages and inflates prices. One might think to discourage consumption, but alas it’s only to derive revenue. That’s not the issue, though. Liquor is expensive here. So it doesn’t make sense to me to use a relatively expensive whiskey like Jameson to make what is most likely to be mediocre beer. I’d rather just drink the Jameson, although it’s out of my price range except maybe once a year.
I do like beer and ale and have been a home brewer all my adult life so I thought I’d give this challenge a try. I think brandy is probably a better choice for the base alcohol in terms of colour, flavour and price so I decided that this: Stock - 84 V.S.O.P., is a good starting point.
As I experiment I will report on my results. My overall goal is to produce a 5% ABV beer with the flavours, mouthfeel, body and head retention of a good quality high-carb beer or ale - with zero carbs.
I have a manual ‘forced carbonation’ system I built for beer brewing that enables me to carbonate 2-liter PET bottles. It utilizes a 20lb CO2 tank, original Carbonator connectors and a modified bicycle CO2 cartridge emergency tire inflator to connect to PET bottles. This system enables me to agitate the PET bottles while carbonating to help dissolve the CO2. So I’m using plain filtered tap water, as I did for all my beers.
My initial goal is primarily to develop flavour.
Subsequent goals are to develop body, mouthfeel and head