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: 23 Nov 2021
Version: 1
Age in Days: 59 days
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Taste Rating: 30.0
Taste Notes:
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 Lutra Kveik (Omega Yeast #OYL-071) Yeast 4 - -
2.00 tsp Yeast Energizer (Primary 3.0 days) Other 5 - -
2.00 tsp Yeast Nutrient (Primary 3.0 days) Other 6 - -
1.50 tbsp Activated Carbon (Secondary 1.0 weeks) Fining 7 - -

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
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


"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, 2 tsp 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.

12/26 - Transfer to Secondary - Add 1.5 TB Activated Carbon Powder to fermenter & transfer on top. Use Mix-N-Stir to mix and degas seltzer before putting in airlock.

**Filter through carbon filter between kegs to remove additional aroma & flavors

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