| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 5 lb | Corn Sugar - Dextrose | 42 | 0.5 | 100% | |
| 5 lbs / $ 0.00 | |||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 2.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 0 min. | |
| 2.50 g | Gypsum | Water Agt | Mash | 0 min. | |
| 28 g | Yeast Nutrient | Other | Primary | 0 min. | |
| 2 oz | Peach Flavor | Flavor | Kegging | 0 min. | |
| 1 oz | Mango Flavor | Flavor | Kegging | 0 min. |
| Lallemand - LALBREW® VOSS KVEIK ALE YEAST | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 0.00 |
| Method: co2 Amount: 9.56 psi Temp: 40 °F CO2 Level: 2.25 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
| For 5 gallon batch, add 2.5 grams each of Gypsum and Calcium Chloride (dihydrate). | |||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 2 gal | Temperature | 72 °F | 212 °F | 5 min | |
| 3 gal | Batch Sparge | 72 °F | 100 °F | -- |
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume | 4.86 | 19.4 |
| Mash volume with grains | 4.86 | 19.4 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Volume increase from sugar/extract (early additions) | 0.39 | 1.6 |
| Pre boil volume | 5 | 20 |
| Boil off losses | ||
| Post boil Volume | 5 | 20 |
| Volume into fermentor | 5 | 20 |
| Total: | 4.86 | 19.4 |
| Equipment Profile Used: | System Default | |
| Date | Days | Event | Gravity | Volume | pH | Temp | Updated | Comment |
|---|---|---|---|---|---|---|---|---|
|
2/21/2021 11:29 PM over 4 years ago |
+0 | Brew Day Complete | 1.041 | 5 Gallons | 5 | 100 °F |
2/21/2021 11:29 PM over 4 years ago |
|
|
2/23/2021 10:22 PM over 4 years ago |
+2 | Sample | 1.030 | 100 °F |
2/23/2021 10:22 PM over 4 years ago |
Took a sample hydrometer reading to compare to the Tilt. The Tilt's readings have been bouncing all around and the hydrometer reading is closer to the upper end of what the Tilt is showing. The sample was very carbonated so that may be contributing to a higher reading. Taste wise, there's still some sweetness so this batch has a way to go. It's going pretty steady but if it slows down I'll probably add some amylase enzyme. Appearance is cloudy which is to be expected. I suspect this batch will remain cloudy and if I do another batch I'll probably try a fining agent. I also don't know that I'll ferment in a keg again, I like to be able to see active fermentation. | ||
|
2/25/2021 4:41 PM over 4 years ago |
+4 | Sample | 1.019 | 4 | 100 °F |
2/28/2021 7:48 PM over 4 years ago |
Gravity has been bouncing between 1.019 and 1.021 but it is still slowly fermenting and dropping. Since I'm impatient and expected much faster results from the yeast, I added a teaspoon of amylase enzyme to the keg. REMEMBER: ADDING JUST ABOUT ANYTHING TO A PRESSURE FERMENTED BEVERAGE WILL RESULT IN A GEYSER! There was a ton of fizzing but fortunately I only lost maybe a cup. Definitely a good idea to place the keg inside one of those small plastic tubs, it kept the seltzer from spilling all over the floor. | |
|
2/28/2021 7:46 PM over 4 years ago |
+7 | Sample | 1.010 | 3.7 | 100 °F |
2/28/2021 11:07 PM over 4 years ago |
Took another hydrometer reading and taste sample. Adjusted gravity came out to 1.010, so fermentation is still slow but active. Taste still has some residual sweetness which makes sense, though perhaps a bit less than before. Taste is also a little "yeasty" and while it may be bias, it has slightly fruity esters, which is what I wanted. The sample was also 91°F so that likely impacts the taste. I'm going to cool the sample down and do some preliminary flavor samples with the flavor extracts. pH looks like it's trending to the low end of the yeast's capability. pH of 3.5 - 4.0 is the ideal range so if it looks like it's gonna keep dropping I may look to increase pH a bit. Not sure how to do that, especially without creating another geyser. Perhaps make a liquid slurry of gypsum and distilled water. UPDATE - Chilled sample and did measured amounts of concentrate flavoring. Two oz. of Peach flavor and 1 oz. of Mango flavor made for a very nice flavor combination. |
|
|
3/3/2021 2:25 PM over 4 years ago |
+10 | Sample | 1.002 | 3.3 | 100 °F |
3/3/2021 2:25 PM over 4 years ago |
Gravity has been bouncing steadily between 1.005 and 1.002. pH also continues to drop slowly and the spunding valve is losing pressure, so it's safe to say that fermentation how wound down significantly, if not completely. I drew a sample and will cool and degass it before taking a hydrometer reading later. Log will be updated if necessary. Taste is pretty much the same as I remember before; hint of sweetness, slightly fruity character, definite yeast aroma. However once chilled, the taste is much more smooth and hard seltzer-like. I'm actually quite pleased with how this batch has come out so far. If/when I do it again, I think pitching more yeast would be the only thing I'd change. And that's just so it ferments faster. |
|
|
3/3/2021 5:25 PM over 4 years ago |
+10 | Fermentation Complete | 1.006 | 5 Gallons | 3.3 | 100 °F |
3/3/2021 5:25 PM over 4 years ago |
Proper hydrometer reading with temperature correction came out to 1.006. Even though there appears to be some very minimal fermentation activity, I'm going to end fermentation and start crashing now. I think the residual sweetness will work nice with the added flavors. As noted earlier, next time I'll probably pitch more yeast and perhaps add a little more gypsum to boost the pH slightly. Probably wouldn't hurt to look into additional yeast nutrients as well. |
|
3/5/2021 3:51 PM over 4 years ago |
+12 | Packaged | 1.006 | 5 Gallons | 3.3 | 38 °F |
3/5/2021 3:52 PM over 4 years ago |
