Type: Extract
Batch Size: 5.00 gal
Boil Size: 5.28 gal
Boil Time: 5 min
End of Boil Vol: 5.21 gal
Final Bottling Vol: 4.50 gal
Fermentation: Ale, Single Stage
Date: 28 Apr 2020
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 78.00 %
Est Mash Efficiency: 0.0 %
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU
4 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 1 100.0 %
4.0 pkg Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122) [23.66 ml] Yeast 2 -
1.00 tbsp Yeast Nutrient (Primary 3.0 days) Other 3 -
2.00 oz Raspberry Extract (Bottling 0.0 mins) Flavor 4 -
1.00 oz Blueberry Extract (Bottling 5.0 mins) Flavor 5 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.037 SG
Est Final Gravity: 0.991 SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 0.0 IBUs
Est Color: 1.3 SRM
Measured Original Gravity: 1.037 SG
Measured Final Gravity: 1.000 SG
Actual Alcohol by Vol: 4.8 %
Calories: 116.6 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 2.98 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 4 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:

Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
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


- 4 lbs table sugar
- 1 TB DAP Yeast Nutrient
- 1 TB Lemon Juice
- 4 packets 71-B yeast (old from 2018, so I used more than needed)
- Fruit flavoring (kegging)

"Brew" Day - 4/28/2020 - Heated 2 gallons of water & 1/2 crushed campden tablet to a boil. Moved kettle off heat and added 4lbs of table sugar & 1TB yeast nutrient. Returned to a boil and boiled for 5 minutes. Chilled in the sink in a water bath until temp was 85 degrees & added 1 TB lemon juice. Poured into a sanitized fermenter & added yeast. Left in the basement to ferment in the mid to upper 60's. Didn't take a gravity reading, but should be around 1.037 based on what Beersmith lists.

Kegged 5/12/2020 - FG = 1.000. Aroma had some fruity esters of pear & apple, but the flavor was pretty neutral and crisp without as much yeast character. I'm going to try champagne yeast on future batches to reduce the overall yeast profile. Added 1oz of each blueberry and raspberry extract before racking the seltzer on top, but after I took a sample when it was full, I decided to add another 1-1.5oz raspberry extract. Put in the kegerator to carb quickly for the weekend.

Sampled 5/14/2020 - The fruit flavor is not quite as strong as I would like, very subtle in the background, but the overall impression is there. The seltzer is super crisp with a dry finish, and only a slight amount of fruity esters, mainly in the nose, but some in the flavor as well. I have some Amoretti craft fruit puree that I'm going to play around with dosing per glass to get some different fruit profiles. Overall, I'm very happy with how this turned out!

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