How would you approach a recipe using this yeast? OG of 1.020?
The best attempt at Low ABV beer I brewed was OG 1.020. 50/50 marris otter/Briess carapils.
Hot mash at 162. Low pitch rate no oxygen WYeast 1968. Heavy dry hop. I did not check or adjust final beer ph. It finished at 1.010 so not NA but it was low enough ABV that it seemed impossible to drink enough to feel anything. Wasn’t too bad and definitely not worty in taste. Thin if anything.
Because of the low attenuation, i think one of the advantages of this yeast is that you might be able to push your OG a bit higher to get a bit more malt flavor without increasing ABV. My main concern with that is that if the yeast doesn't ferment maltose then you may end up with a sweet beer. I'd probably mash way at the upper end of alpha amylase's temp range (like 168-170ish), so that you get minimal beta amylase activity and end up with mostly dextrins rather than maltose. The experimentation will be to find the sweet spot (or maybe not-sweet spot in this case
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) of mash temp, OG and FG where your beer isn't too sweet or thick, but with a good malt character.