Learn how to brew a refreshing non alcoholic German Beer, with this alcohol-free all-grain brewing recipe from beer aficionado Bryan Samoy.
When you think of Germany, you can’t help but think of stunning landscapes, fairytale-like castles, lively oompah bands, charming cuckoo clocks, and, of course, beer at every turn! I mean, where else in the world do they throw a month-long party just to celebrate beer?
From the festivities of Oktoberfest in beer halls to the quaint little villages boasting their own special brews, it’s clear that beer holds a special place in the hearts of Germans.
So, as a tribute to this deep-seated love for brews and spirits, we’re sharing a non alcoholic German beer recipe you can try out at home. Prost!
Non Alcoholic German Beer Brewing Supplies
Brewing Equipment
- Grain bag
- Hop bag
- Digital thermometer
- Bucket fermenter
- 3-piece airlock
- Mash paddle
- Wort chiller
- Bottle filler
- Bottle capper
- Beer bottles and caps
For a full list of equipment, check out our Brewing Equipment 101 article.
Ingredients for Non Alcoholic German Beer
To bring the taste of Germany to your non alcoholic beer, you’ll need the following ingredients.
Grains
- 2.25kg Weyermann Wheat Ale
- 2.25kg Joe White Pilsner
Hops
- 30g Tettnager
- 20g Tettnager
Yeast
- 11.5g Saccharomycodes Ludwigii
Tips for Limiting the Alcohol Level
Before we get started brewing, you should understand the options available to you for limiting the final alcohol content in your non alcoholic German beer, so you can tweak the recipe accordingly.
When yeast breaks down the sugar in the wort during fermentation – that’s when the alcohol in your beverage starts to form. If you’re aiming for a German non-alcoholic beer, you’ll need to keep a tight watch on your brew’s fermentation process.
For small-batch brewers, it is best to opt for specialized yeast. The advantage of using these types of yeast is that brewers can adapt their favorite recipes, lower its alcohol content, and keep their non-alcoholic beer Germany’s flavor profile.
The following yeast strains and varieties have been tested and isolated specifically for fermenting low or no alcohol beer:
- Saccharomycodes Ludwigii
- Zygosaccharomyces Lentus
- Torulaspora Delbrueckii
- Saccharomyces Chevalieri
- Metshnikowia Reukaufii
- Pichia Kluyveri
To learn more info on yeast, check out our brewing yeasts for non alcoholic beverages article.
These specialized yeast strains are fascinating for both brewers and hobbyists because there’s no need to deactivate or filter the yeast to halt fermentation. Simply prepare a wort with less sugar than the yeast can process for a maximum alcohol content of 0.5%. Less sugar means less yeast that can ferment and less alcohol in your end product. Moreover, since the yeast isn’t abruptly stopped during fermentation, you allow it to convert other fermentation by-products that enhance your non alcoholic beer Germany’s flavor profile.
If using low-alcohol brewing yeast isn’t your thing for whatever reason, then you can follow these alcohol removal steps instead, which are also explained in our full non alcoholic beer brewing guide.
How to Brew Your German Non Alcoholic Beer
Part 1: Making the Wort
This timeless German-style beer recipe has been an all-time favorite for ages. With its signature hazy appearance and wheat-based recipe, it’s no wonder this brew has become one of the most popular beer styles in the world.
Thanks to yeast, it has become a beloved staple in beer culture, boasting a fruity character that’s hard to resist. Pair that with the spiciness of hops and the carbonation typical of this style, and you’ve got the best beer to brew, especially for those scorching summer days.
So, if you’re looking for the perfect non-alcoholic German beer recipe to whip up during the dog days of summer, look no further—we’ve got you covered!
- Begin by pre-heating 15.5 liters of mash water to 70°C (accounting for a drop in temperature)
- Once your water is ready, add your milled grains to create a mash. Allow it to mash for 60 minutes at 66°C.
- After that hour, bump up the temperature to 75°C and let your grains simmer in it for a good 10 minutes. While you’re doing this, make sure your 15 liters of sparge water are warmed up to 75°C as well.
- Remove the grain from the wort and sparge it with 15 liters of pre-warmed water. Let it drain completely, then take out the grain bag or bucket.
- Time to get things boiling! Raise the wort to a boil and stick to your suggested hop schedule:
- After about 15 minutes, toss in 30 grams of Tettnanger hops and let them boil for 45 minutes.
- Then, add another 20 grams of Tettnanger hops and keep the boil going for another 15 minutes.
- Once the boil is done, use your wort chiller to cool the wort down swiftly but safely.
Part 2: Fermenting Your Non Alcoholic German Beer
- When it hits 18°C, make sure that your fermenting bucket is tightly sealed, give it a good aerating, and then pitch in your Saccharomycodes Ludwigii yeast.
- Once the yeast is in, you can nudge the temperature to 20–21 °C. Now, the waiting game begins!
- Give it two weeks for fermentation and settling to work their magic. The finished beer typically ends up with an ABV of 0.5 to 1%, while retaining its full flavor, a nice body, and quality foam.
Part 3: Carbonation and Bottling
After two weeks, or when you notice that the fermentation process has finished, grab your bottle filler, capper, and empty bottles—it’s time to bottle up your creation!
It might sound easy, but getting it right is important. You don’t want to allow any beer-spoiling bacteria to ruin your brew this late in the game. One of the quickest ways to mess up a batch is by cutting corners on sanitizing. So, it’s crucial to ensure that every piece of equipment that comes into contact with your beer is clean and thoroughly sanitized. I recommend Stellarsan Sanitizer and giving everything a good soak for at least 10 minutes.
During fermentation, the yeast you pitched in earlier eats the sugar and expels out carbon dioxide. To get the fizz back into your beer, just boil roughly a pint of water with about ¾ cup of sugar. Let it simmer for at least 5 minutes, cover it up, and allow it to cool down to room temperature.
- Pour your cooled priming solution into your fermenting bucket.
- Then, place your bucket in a spot higher than your bottles. This way, you can let gravity do most of the siphoning for you.
Conclusion
Just because you can’t hop over to Munich for their legendary beer fest doesn’t mean you can’t raise a glass of your favorite brew—or whip up your own at home!So, gather your yeast, hops, and fermentation bucket, and let’s dive into this recipe that will give you the tastiest home-brewed, non-alcoholic German beer you’ve ever had.
