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: 29 Jun 2020
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 78.00 %
Est Mash Efficiency: 0.0 %
Taste Rating: 30.0
Taste Notes: Pineapple - After carbonating, it turned out the pineapple flavor was VERY strong. I'm not sure if this was amplified by the additional sugar that didn't ferment out or not. It's still drinkable, but there is a lot of pineapple flavor going on.

Apricot -
Amt Name Type # %/IBU
8 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 1 100.0 %
2.00 tbsp Lemon Juice (Boil 0.0 mins) Flavor 2 -
3.0 pkg Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) [23.66 ml] Yeast 3 -
2.00 tbsp Yeast Nutrient (Primary 3.0 days) Other 4 -
4.00 oz Apricot Extract (Bottling 0.0 mins) Flavor 5 -
0.13 oz LorAnn Pineapple Extract (Bottling 0.0 mins) Flavor 6 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.074 SG
Est Final Gravity: 0.983 SG
Estimated Alcohol by Vol: 12.0 %
Bitterness: 0.0 IBUs
Est Color: 2.1 SRM
Measured Original Gravity: 1.074 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 8.5 %
Calories: 249.4 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: 8 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


At the June meeting, we discussed that some of our local pro brewers were brewing higher gravity/double seltzer and then diluting with water post-fermentation to save time and fermenter space. This process may also reduce the overall yeast character of the seltzer, even though it isn't too strong or offensive. I've noticed my batches do have a slight fruity/estery aroma, but a pretty neutral flavor overall. I'm curious to see if this works.

**Try diluting half with distilled water and the other half with tap to see if there is a difference**

8/4/2020 - Keged - FG seemed a bit high at around 1.015, but there seemed to be a lot of carbonation in the sample as well, so it may have been lower. Flavor seemed about the same as the normal strength batch, with some fruity esters in the nose, but the base being pretty clean in the flavor and finish. Added 2.5 gallons to one fermenter, and 2.5 gallons to another. Added 4oz apricot to one fermenter and one dram of pineapple extract to the other. Topped up the pineapple batch with Distilled Water and the apricot batch with tap water and the remaining .5 gallon of distilled water. Put the pineapple batch into the kegerator to chill and carb. Since I only had one dram of the Pineapple flavoring, if the flavor isn't strong enough, I can dose per pint with the Amoretti Mango or Passionfruit fruit purees.

Batch 1 - Pineapple & Distilled - Added 1/2 dram of Luanne's Pineapple extract to the keg and topped up with tap water. The pineapple flavor seemed subtle, so I added the rest of the vial.

Batch 2 - Apricot & Tap - Added 1x4oz bottle of apricot extract and topped up with tap water and the remaining .5 gallons distilled.

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