Yeah Right <noneya@gatdamn.biz> wrote:[color=blue]
> "tal_mcmahon@NOhotBOTmail.com" <tal_mcmahon@hotmail.com> wrote:[color=green]
>> CandyPalaceCal wrote:[/color][/color]
[color=blue][color=green][color=darkred]
>>> I have a friend who was recently determined to be borderline
>>> diabetic. The big trick for him is to not get to many
>>> carbs/sugars in his diet. He has said that "high Hopped"
>>> beers are best. I would like to brew a batch for him, but
>>> really am not sure which beer types or recipes would be
>>> considered "high hopped". Any ideas of what type of beer
>>> I could brew for him that would be the best bet? He isn't
>>> worried about drinking beer, but would just like to start
>>> pointing himself in the right direction for the future.[/color][/color][/color]

I would suggest an IPA. I have a recipe for a Arrogant *******
Ale clone that I will post in the next few days. It is thick
with malt and heavily hopped. You can draw off a half liter
and call it lunch. But for your friend, you will need to
ferment it dry. To me a dry ferment of a beer is an FG <= 1.005
and for a borderline diabetic, that should be the high end of
the range.

My last batch of Arrogant ******* had an OG of 1.082 and an FG
of 1.010 so the ABV was over 9%. It was two weeks in the primary,
two weeks in the secondary, and a week in the keg. You might
consider four weeks in the secondary and adding Beano tablets
after the third week to eliminate some (hopefully all) of the
residual sugars. I've never tried to get a beer to ferment dry.
I doubt you would notice the dryness in an Arrogant ******* clone
because it is so thick with malt.
[color=blue][color=green]
>> I remember a recipe i read about where they would brew a
>> Big beer to get Big flavor then they diluted it for a
>> "light" beer with good flavor...
>>
>> it was called Quarterbock or something similar.[/color][/color]

For a borderline diabetic, you still need to deal with the
residual sugars.
[color=blue]
> What ever beer you brew it has to be a very dry beer, no or at
> least very little residual sugars. Just Base malts and a yeast
> that ferments out dry, say Wyeast 1056 comes to mind.[/color]

Absolutely. ~Fermenting out dry~ is the trick.

Dick