Maybe I need to explain it a different way.
Lets say you have 5 kilos of malt to make a batch of beer. You are pretty much going to get a set amount of calories from that 5 kilos of malt. The difference comes in when you mash at a higher or lower temp. All of the starch will be converted to sugars, some long chain sugars are made, these are what we want to limit in a "low cal beer". They are not fermentable and add calories which do not come from the alcohol. We want to make a beer with as much alcohol as possible so that we can limit the calorie intake. So for a beer at 5% ABV if we mash at say 60C we will get a larger volume of beer with this percentage of alcohol and this beer at the same 5% ABV with the lesser volume mashed at 70C will have the same amount of calories. Thus we can drink more of the 60C beer even though it is the same amount of alcohol. It should be noted though that we are not talking about large difference in calories (not enough to make a difference on the scales unless you are doing a slab a day, really), but we are talking about large differences in taste, in fact it is my opinion that dry beers have no taste.
This is how the so called "low cal dry beers" are made. IMHO you are better off drinking less beer, or switching to brewing cider. All the effort of AG brewing is not worth making a dry beer! You could always use spirits and mix them with something like Pepsi Zero.
In the end I think your best bet is to watch what you eat, exercise more, and cut your drinking right down to a well deserved couple REAL beers on the weekend.
is there anyone who has a recipe for same.....hopefully drinkable.
