I want to thank you all for your thoughts about how to create a beer for a person who has diabetes. I wanted to share with you, what I plan on brewing. It will be like a Blue Moon although, this brew will possibly have a bit more flavor involved. Hopefully his taste buds will not be overwhelmed, since he is a Lite Beer drinker. Yes I am pushing it in a couple of places. I am using a Belgian Strong Ale Yeast (Wyeast Labs #1388), Amylase Enzyme, and Beano. There is a back up plan using Lalvin 71B-1122 Yeast-Wine (Day 14 added to the Tertiary Fermenter). The thought came to me the other evening. I used to make wine back in the later 80's and did not know how to stop the fermentation at that time. So I calculated how much sugar to add to the slury to leave a residual sweetness to the wine. Of course my wines were strong in ABV.
Looking forward to sharing my results and findings with you all.
For the Love of Beer,
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Orange Moon Ale v1 Diabetic Brewed Multi-Rest Mash 4
Brewer: Robert Woodson
Style: Belgian Specialty Ale
TYPE: Partial Mash
Taste: (35.0) The goal of this beer is to add flavor of orange to a light beer so as a person who has diabetes will be able to enjoy drinking it.
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.030 SG
Estimated Color: 6.5 SRM
Estimated IBU: 15.5 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 65 Minutes
Amount Item Type % or IBU
2.25 lb Light Dry Extract (1Lb) Muntons (20.0 SRDry Extract 50.00 %
1.00 lb Wheat Dry Extract Muntons (0.0 SRM) Dry Extract 22.22 %
0.75 lb Wheat Malt, Bel (2.0 SRM) Grain 16.67 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 11.11 %
0.55 oz Hallertauer [3.00 %] (65 min) Hops 6.4 IBU
0.50 oz Simcoe [11.90 %] (10 min) Hops 8.2 IBU
0.25 oz Hallertauer [3.00 %] (10 min) Hops 1.0 IBU
0.28 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp Amylase Enzyme (Add when pitching yeast) (Misc
1.00 oz Coriander Seed (Boil 5.0 min) Misc
1.00 oz Orange Peel Sweet (Boil 5.0 min) Misc
1.00 tsp Yeast Nutrient (Add before yeast) (PrimaryMisc
1.10 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.00 oz Orange Peel, Sweet Fresh Zest (Boil 5.0 miMisc
4.00 items Beano (Primary 1.0 days) Misc
8.00 oz Malto-Dextrine (Boil 65.0 min) Misc
1 Pkgs Belgian Strong Ale Yeast-Ale (Wyeast Labs #1388)
1 Pkgs Lalvin 71B-1122 Yeast-Wine (Day 14 add to Tertiary Fermenter)
Mash Schedule: Temperature Mash, 4 Step, Full Body
Total Grain Weight: 1.25 lb
Temperature Mash, 4 Step, Full Body
Step Time Name Description Step Temp
30 min Dough-In Add 12.00 qt of water at 114.5 F 113.0 F
30 min Protein Rest Heat to 122.0 F over 2 min 122.0 F
60 min Protein Rest Heat to 145.0 F over 2 min 145.0 F
60 min Saccharification Heat to 150.0 F over 15 min 150.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Keep in mind that a care provider said, "having a beer of any kind now and then won't mess up
their sugar enough to worry about. type 1 diabetics are usually quite good at adjusting their
insulin based on the carb load. type 2 diabetics won't fluctuate enough to cause an
acute problem, nore will it make a long term impact. in short their sugar will bump up
briefly with a beer or two but won't be enough to induce a coma if they are otherwise in
good control. having several beers everyday will screw up their long term sugar.
(hga1c will bump up) In 80 percent of my patients their type 2 diabeties is weight related.
not type of food. fix the weight first."
For diabetics, the amount of carbs is what matters. You'll want to make a highly attenuated beer
with very low levels of residual sugars or carbs.
Low OG recipe
Low mash temps (148-150F; produces less dextrins)
Longer mash times (to give enzymes more time to work)
Beano in the fermenter (once fermentation begins/yeast have entered anaerobic phase)http://en.wikipedia.org/wiki/Beano_(dietary_supplement
Or consider adding amylase in the fermenter.
Taste During Mash and Wart Process:
Start with 3 Gallons of Reverse Osmosis water add 1 TBS of 5.2 PH Stabalizer. Remove Belgian Strong Ale Wyeast Labs #1388 packet from refrigerator and set on to counter top to come to room temp. (break the internal bag in the Belgian Strong Ale Wyeast Labs #1388 packet)
1. 113 Degree -- 30 Minutes = Describe Flavor
2. 122 Degree -- 30 Minutes = Describe Flavor
3. 145 Degree -- 60 Minutes = Describe Flavor
4. 150 Degree -- 60 Minutes = Describe Flavor
5. 160 Degree -- Sparge with 3.75 galons = same (set bag of grains in strainer on a plate. add drippings to wart as grain bag drains - sweet)
6. 180 -- Add LME and stur in. Add enough water to bring to 7.0 gallons.
7. Bring to Boil -- 65 Minutes = Add .55 oz. Hallertauer Hops Pelets. Bittering
8. During Boil -- 15 Minutes = Add Irish Moss to aid in clarity.
8. During Boil -- 10 Minutes = Add .5 oz Simcoe Hops Pelets. Add .25 oz Hallertauer Hops Pelets. Aroma
9. During Boil -- 5 Minutes = Add 1 oz. Coriander Seed. Add 2 oz. Orange Peel, Sweet Fresh Zest. Aroma
10. Move Boil Pot to sink. Add emersion chiller and monitor temp. Reduce temp to 65 degrees.
11. Check Original Gravity OG. = 1.030 ?
12. Rack to 6 Gallon Carboy.
13. Yeast Nutrient (Add before yeast)
14. Amylase Enzyme (Add when pitching yeast)
15. Add Belgian Strong Ale Wyeast Labs #1388 packet to Carboy.
16. Put cork in Carboy and aerate by rolling on floor 4 -8 Minutes.
17. Move Carboy to basement. Remove cork and add seal with 5/16 drain hose imersed into a 1 gallon container of sanitation solution.
18. Monitor the Carboy. Once the yeast start to circulate and generate CO2 then it is time to add the Beano.
19. On day 7. Rack Orange Moon Ale to secondary fermenter.
20. On Day 11. Wednesday check specific gravity to determine if Lalvin yeast is needed. Would like the specific gravity to be neer 1.005 or less. Create a one quart starter on Wednesday for the Lalvin 71B-1122 yeast, Yeast Nutrient (Add to yeast starter).
21. Rack Orange Moon Ale to tertiary fermenter. Let rest for 1 week to clearify and burn additional carbohydrates. May rack over to fourth carboy to enhance clarity and rest for 1 more week.
22. On day 28. Check Final Gravity. Rack tertiary carboy of Orange Moon over to the cornie keg. Force carbonate the keg and condition the Orange Moon Ale for 4 weeks.
23. Week 8 or day 48. Use beer gun to bottle and cap for Ricky to taste and enjoy.