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Berrylicious Buzz

107 calories 5.1 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 20 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 107 calories (Per 12oz)
Carbs: 5.1 g (Per 12oz)
Created: Monday May 22nd 2023
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Chris Seltzer

by Cajunbubba

OG: 1.039 FG: 1.000 ABV: 5.1% IBU: 0

1.034
1.000
4.5%
0.0
0.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Corn Sugar - Dextrose4.5 lb Corn Sugar - Dextrose 42 0.5 100%
4.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Boil 20 min.
3 g Gypsum Water Agt Boil 20 min.
1 each Propper Seltzer Other Primary 0 min.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.16 psi       Temp: 33 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 5.9 g | 23.6 qt) 6.4 25.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.35 1.4  
Pre boil volume (equipment estimates 6 g | 24 qt) 6.5 26  
Boil off losses -0.5 -2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 6.4 25.6
Equipment Profile Used: System Default
 
Notes

Wild Berry Contains Strawberry, Raspberry, and Blackberry

When Transferring to keg, have CO2 running through dip tube at roughly 1-2 psi to bubble the seltzer.

2-3 bags of crystalized flavoring

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  • Public: Yup, Shared
  • Last Updated: 2023-07-14 12:06 UTC