Type: Wine
Batch Size: 5.00 gal
Final Bottling Vol: 4.50 gal
Fermentation: Ale, Single Stage
Est Orig Gravity: 1.037 SG
Est Alcohol by Volume: 5.9 %
Honey Percentage: 0.0 %
Date: 17 Aug 2021
Version: 1
Age in Days: 157 days
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
Volume |
|
5.00 gal |
Ankeny Water (Carbon Filtered) |
Water |
1 |
- |
- |
|
4 lbs |
Corn Sugar (Dextrose) [Boil] (0.0 SRM) |
Sugar |
2 |
100.0 % |
0.30 gal |
|
2.00 tbsp |
Lemon Juice (Boil) |
Flavor |
3 |
- |
- |
|
1.0 pkg |
HotHead Ale (Omega #OYL-057) |
Yeast |
4 |
- |
- |
|
2.00 tsp |
Yeast Nutrient (Primary 3.0 days) |
Other |
5 |
- |
- |
|
1.00 tbsp |
Yeast Energizer (Primary 3.0 days) |
Other |
6 |
- |
- |
|
2.00 tbsp |
Activated Carbon (Secondary 1.0 weeks) |
Fining |
7 |
- |
- |
|
0.13 oz |
LorAnn Raspberry Extract (Bottling) |
Flavor |
8 |
- |
- |
|
0.13 oz |
LorAnn Raspberry Extract (Bottling) |
Flavor |
9 |
- |
- |
Gravity and Alcohol Content
Est Original Gravity: 1.037 SG
Est Final Gravity: 0.991 SG
Estimated Alcohol by Vol: 5.9 %
Est Calories: 112.0 kcal/12oz
Measured Original Gravity: 1.037 SG
Measured Final Gravity: 1.000 SG
Actual Alcohol by Vol: 4.8 %
Calories: 116.6 kcal/12oz
Primary and Secondary Additions
Primary Fermentables Weight: 0.0 oz
Primary Fermentables Vol: 0.00 gal
Primary Water Addition: -0.21 gal
Secondary Fermentables Weight: 0.0 oz
Secondary Fermentables Vol: 0.00 gal
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
8-17-2021 - "Brew" Day - Heated 2 gallons of carbon-filtered water & 4lbs of dextrose (corn sugar) to a boil. Boiled for 5 minutes, turned off the heat and added 2 tsp DAP yeast nutrient, 1 TB Yeast Energizer, and 2 TB Lemon Juice. Chilled in the sink in a water bath until temp was around 85 degrees. Poured into a sanitized fermenter, topped up with cold carbon-filtered water to reach 5 gallons & added yeast. Mixed and aerated with mix-n-stir for a couple mintes. Set the lid on top with airlock, but don't seal yet. Aerate the seltzer once or twice a day for the first 5-6 days of fermentation to help things get started and degas. After that, seal the lid and fill the airlock with alcohol.
9/13 - Transfer to Secondary - Add 1.5 TB Activated Carbon Powder to fermenter and used mix-n-stir to mix and degas once transfer was finished.
11/23 - kegged - didn't filter, added 2 vials of LorAnne raspberry oil
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