How to brew a Low-Carb Beer?
What would you do differently if trying to brew a low-carb beer? Could it be done with an extract brew?
With extract you have no control over the mash temperature of the wort so there could be a lot of unfermentable sugar's in there. I would say an amylase enzyme would be the best way to get it low enough.
Without an additive to dry the beer, it will be about 45-55 percent carbs. It's obviously possible to brew a light beer by starting with an OG in the 1.030's, but to get it low carb, I would suggest adding a pound of honey or another 100% fermentable sugar. That will give the yeast a second wind, and it will pull the FG down to around half what it was before the addition.
With this method, all-grain and extract will yield the same results.
It would be more difficult with extract than with AG, but it could be done. In a nutshell, you brew a low OG beer (maybe in the 30s) then use amylase enzyme or something like Beano to get it to ferment out as much as possible to a very low FG, which will reduce residual sugars.
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