Making Homemade Wine and Beer

I tried using Beano as a way to lower the carbs in my beer. Looks like it works because the gravity did get lower with the Beano. Here’s the recipe printout from my Promash program,

03-07-2008 Beano Experiment # 1

A ProMash Brewing Session Report
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Brewing Date: Friday March 07, 2008
Head Brewer: Ben Evert
Asst Brewer:
Recipe: Beano Experiment # 1

Recipe Specifics
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Batch Size (Gal): 2.50 Wort Size (Gal): 1.00
Total Grain (Lbs): 5.00
Anticipated OG: 1.065 Plato: 15.88
Anticipated SRM: 7.7
Anticipated IBU: 35.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Actual OG: 1.062 Plato: 15.21
Actual FG: 1.010 Plato: 2.56

Alc by Weight: 5.38 by Volume: 6.87 From Measured Gravities.
ADF: 83.2 RDF 69.1 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 61 %
Anticipated Points From Mash: 15.90
Actual Points From Mash: 13.00

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
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70.0 3.50 lbs. Light Liquid Malt Extract 1.035 7
10.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
10.0 0.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
10.0 0.50 lbs. Vienna Malt America 1.035 4

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
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1.00 oz. Cascade Pellet 5.60 35.3 60 min.
1.00 oz. Fuggle Pellet 4.40 0.0 Dry Hop

Extras

Amount Name Type Time
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1 Tablespoon Irish Moss Fining 15 Min.(boil)

Yeast
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Dry Yeast

Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (Gal): 2.50
Recorded OG: 1.062 Plato: 15.21

Fermentation Specifics
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Pitched From: Dry Pack
Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 64 degrees F

Bottling/Kegging Specifics
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Bottling Date: Saturday April 12, 2008
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 68 F

Amount In Bottles: 1.50 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 1.16 Oz
Amount of Liquid Added: 0.14 Gal

Fermentation Notes
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Added beano (1 tablet) March 11 - hydro reading 1.020, Transferred to secondary 3/18 hydro reading 1.014, added whiskey soaked oak chips. final reading 1.010

Notes
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Secondary ferment over whiskey soaked oak chips. Beano added during secondary. Total drop in gravity with Beano .010