Brew Log History
Target 90°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
10 lb |
Cane Sugar10 lb Cane Sugar |
|
46 |
0 |
54.8% |
|
64 oz |
Lemon juice64 oz Lemon juice - (late fermenter addition) |
|
1 |
0 |
21.9% |
|
16 oz |
Lemon juice16 oz Lemon juice - (late fermenter addition) |
|
1 |
0 |
5.5% |
|
16 oz |
Lemon juice16 oz Lemon juice - (late fermenter addition) |
|
1 |
0 |
5.5% |
|
36 oz |
Orange juice36 oz Orange juice |
|
4.8 |
0 |
12.3% |
|
292 oz / $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
1 gal |
|
Strike |
180 °F |
240 °F |
45 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1.50 tsp |
Citric acid
|
|
Water Agt |
Boil |
45 min. |
|
1 oz |
Lemon Zest
|
|
Spice |
Primary |
2 days |
Yeast
|
to far north brewing co - kveik
|
|
Amount:
|
1 Each |
Cost:
|
$ 5.00 / each
$ 5.00 |
|
Attenuation (custom):
|
82%
|
Flocculation:
|
High |
|
Optimum Temp:
|
68 - 95 °F |
Starter:
|
No |
|
Fermentation Temp:
|
90 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
149 B cells required
|
|
|
$ 5.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: dextrose
Amount: -2.5 oz
Temp: 68 °F
CO2 Level: 0 Volumes |
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
Notes
Clean and Sanitize everything then start!
Invert your sugar by:
Bringing one gallon filtered water or spring water to 180F/82.2C add 10lbs Cane sugar, 1.5 tsp/7.39ml citric acid and mix until dissolved then rest until clear not milky or continue to heat. Bring to boil and hold at 240F/115.6C for 45 minutes.
THEN:
Cool wort to 95F/35C. You can add (12oz/354.88ML frozen 100% no preservative orange juice to aid in reducing Temp) then add to fermenter when close to 95/35C. Add enough water to fermenter until 4.5/17.3L gallon mark is reached. Add 64oz/1.89L of 100% pasteurized lemon juice no preservatives. Aerate wort in fermenter. (I use a submersible hand held mixer that is sanitized) Once bubbles subside take gravity reading, Add yeast packet directly to wort. Airlock and ferment.
Add 16Oz/.47L lemon Juice on day two and the last 16oz/.47L 100% Pasteurized Lemon Juice (no additives) on day 3 of ferment or when you feel the ferment is ending.
(I don't like clarifying agents but there is always an option to make the brew clearer for you if you prefer more than time itself)
Rack and let clear for a week then..
Taste it!
You can back sweeten it here if needed. (I use erythritol then add priming sugar for bottle conditioning) bottle or keg as needed. Great summertime brew my father passed on to me that I have tweaked to modernized.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-05-25 00:45 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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