Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer

Table 1

Mashing schedule performed for wort process.

Malt type	Two-roll milling	Water/grist ratio	Mashing steps	Hops pellet /IBU	Boiling/min	Yeast strain
Monaco I Special B Abbey	1 mm	3 : 1	5′ at 56°C,; 40′ at 71°C,; 5′ at 78 °C	H. Magnum/18 IBU	60	Top fermenting yeast