Type: All Grain
Batch Size: 5.00 gal
Boil Size: 5.21 gal
Boil Time: 0 min
End of Boil Vol: 5.21 gal
Final Bottling Vol: 4.50 gal
Fermentation: Ale, Single Stage
Date: 21 Dec 2021
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 Volume
4 lbs Fruit - Blueberry [Primary] (0.0 SRM) Adjunct 1 28.6 % 0.32 gal
4 lbs Fruit - Multi-Berry (Raspberry, Blueberry, Strawberry) [Primary] (0.0 SRM) Adjunct 2 28.6 % 0.34 gal
6 lbs Honey - Clover (Members Mark) [Primary] Honey 3 42.9 % 0.50 gal
1.0 pkg Lutra Kveik (Omega Yeast #OYL-071) Yeast 4 - -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 0.0 IBUs
Est Color: 4.4 SRM
Measured Original Gravity: 1.054 SG
Measured Final Gravity: 1.004 SG
Actual Alcohol by Vol: 6.6 %
Calories: 176.0 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 2.91 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 14 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.00 qt of water at 162.4 F 152.0 F 60 min

Sparge: Batch sparge with 3 steps (Drain mash tun , 1.74gal, 1.74gal) of 168.0 F water
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



Add ¾ teaspoon yeast energizer/nutrient mix immediately after pitching yeast.
Add ¾ teaspoon yeast energizer/nutrient mix 24 hours after fermentation begins.
Add ¾ teaspoon yeast energizer/nutrient mix 48 hours after fermentation begins.
Add ¾ teaspoon yeast energizer/nutrient mix after 30% of the sugar has been depleted.

12/21/2021 - Brew Day -Heated the frozen berries with a gallon of distilled water on the stove to thaw, being sure not to get the fruit above 80 degrees or so. I mashed up the fruit a bit with a potato masher instead of using the blender. This may work better to not overly blend the fruit. Filtered the rest of the water through a carbon filter, added honey & fruit to the fermenter and mixed well. I then pitched the saved Lutra yeast along with 3/4 tsp of Yeast Entergizer and mixed again. I plan to follow the yeast nutrient schedule above and also mix/aerate the mead each day for the first week or so. I'll then transfer the mead to another fermenter through a mesh bag to then strain out the fruit.

12/26/2021 - Transferred and strained out fruit. Great flavor considering this mead is only a week old.

?/?/2021 - Kegged - FG=1.000 - Flavor was bright and crisp, but not overly boozy as a standard mead would be at this point. The mead was brilliantly clear going into the keg. It finished very dry, but I plan to make a simple honey syrup when I put this batch on tap so I can dose it to taste at the tap, so people that like it dry can still have it that way.

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