VOODOO JUICE – Cranberry Raspberry Hard Seltzer

Last thing to make for the Bug Boil. The hard seltzer I made for the wedding was a big hit so how about one for the boil? OK.

This one will be Cranberry Raspberry.

May 6, 2022

5 gallons Hard Seltzer

5.2 lb Corn Sugar

5.25 gallons Purified Drinking Water

1 pack Omega Lutra Kveik Yeast

1 pack 28g Propper Seltzer Yeast Nutrient

2 bottles 14.8 oz ea. Sodastream Cranberry Raspberry flavor mix

Bring 2 gallons water to boil. Turn off heat. Slowly pour in corn sugar, stirring constantly until completely dissolved.

Add yeast nutrient and stir.

Chill to temperature range for yeast.

Transfer to clean and sanitized carboy.

Add remaining water.

Check gravity – OG = 1.041

Oxygenate and pitch yeast.

Cap with airlock.

Saturday April 14

Fermentation has been chugging along steady for 8 days. Room in basement is cooler than this yeast likes. Bottom end of temperature range.

 Add yeast nutrient (1 tsp Dimmonium Phosphate).

Coffee Oatmeal Stout

Brewing another 5ish gallon beer to work on brewing and calculations on the Foundry. Have not brewed Oatmeal Stout for a while so thinking it might be nice to have a stout option at the Bug Boil. Will add coffee to secondary. Have been wanting to try that.

Saturday April 23, 2022

6 gallons Oatmeal Stout

Grain Bill

• 8 lbs Maris Otter

• 2 lbs. Dark Munich

• 1 lb. Victory

• 9.9 oz. Carabohemian

• 10 oz. Chocolate

• 7 oz. Pale Chocolate

• 1.5 lbs. Flaked Oats

Hop Bill

• .5 oz Challenger 6.1% – 60 minutes

• 2 oz. East Kent Golding 4.4 – 60 minutes

• 1 oz. East Kent Golding 4.4% – 30 minutes

Yeast

Omega Yeast Labs

OYL-005 Irish Ale

Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. A good fermenter with reliable, average flocculation (some diacetyl possible), and a hint of fruit at the lowest recommended temperatures, which increases in complexity at higher temperatures (64°F+). Successful in dark and high gravity beers. Sláinte!

Calculated Stats

• OG – 1.059

• FG – 1.016

• ABV – 5.6%

• SRM – 28

• IBU – 35

Strike 6.5 gallons @ 162˚. With Flaked Oats way too thick. Added .5 gallon for total strike 7 gallons. Hold @ 155˚ for 60 minutes.

Sparge with 2ish gallons. Collecetd 7.75 gallons (after drips from mash basket added to kettle). Pre boil gravity = 1.050. Predicted 1.054.

Plenty of volume so boiled about 90 minutes. Hops in mesh bags per above hop bill.

Re-circ/whirlpool was troublesome. I think one of the hop sacks was pulled into the opening for the dip tube. Go back to the screen?

Chill went fast. got down to 70˚

Transfered to FastFermnet. Had to dump about .25 gallon to make room for starter.

After starter, 7 gallons in fermenter.

OG = 1.057 – missed it by (_) much.

Color is purposely lighter than my past stouts. Wanted a deep rich brown color. Looks like what I wanted. I like the flavors the Carabohemian produce din the Dark Czech Lager so using up what I have left in this instead if a Caramel/Crystal of some sort.

Swamp Crawler IPA

Need more beer for this years Bug Boil. Collaborating with the OG Dry Hop Rob on a New England ish IPA. Gotta a bunch of hops needing to get used and some yeast that will be perfect for this.

Saturday April 16, 2022

11 gallons American IPA (NEIPA). Once again double batching the Foundry into the kettle.

Grain Bill – each batch

• 6 lbs. Golden Promise

• 2 lbs. Munich

• 1 lb. White Wheat

• 8 oz. Caramel 40

• 1.5 lbs. Flaked Oats

• 1.5 lbs. Flaked Wheat

• .5 bag of Rice Hulls

Hop Bill – Total Batch

• .5 oz Zythos Blend 10% – 45 minutes

• .5 oz Mt. Rainier 5.8% – 45 minutes

• .5 oz Zythos Blend 10% – 30 minutes

• .5 oz Mt. Rainier 10% – 30 minutes

• 1 oz Zythos Blend 10% – 5 minutes

• 1 oz Mandarina Bavaria 10% – 5 minutes

• 1 oz Zythos Blend 10% – Whirlpool

• 1 oz Mt. Rainier 10% – Whirlpool

Yeast

Omega Yeast Labs

OYL-11 British Ale V

British Ale V is undeniably a gold standard for brewing NEIPAs. Along with it’s huge fruity boost to juicy hop character comes a stable haze and residual sweetness that is a signature of this strain and a hallmark of a hazy IPA.

Calculated Stats

• OG – 1.057

• FG – 1.015

• ABV – 5.6%

• SRM – 6.8

• IBU – 65.5

Made water calculations as if we were brewing a full batch then split in half. Worked better than using the Foundry water volumes for a single batch brewed completely in Foundry.

Strike with 7.2 gallons @ 160˚. Used 1 gallon more than Foundry recommendation this grain weight. Hold 153˚. Sparge with 2 gallons.

Collected 7 gallons in kettle each batch for 14 gallon total. Pre-boil gravity = 1.044.

Hops per above schedule in mesh bags.

Chilled and pump to fermenter in kitchen.

With yeast starter 12 gallons. OG = 1.052

Sunday April 24

Gravity = 1.012

Racked to secondary.

Dry Hopped with the following…

• .5 oz. Zythos Blend – 10%

• .5 oz Mt. Rainier – 5.8%

• .5 oz. Mandarina Bavaria – 7.3%

• .5 oz. German Blanc – 7.2%

Added 2 oz priming sugar. Because.

Saturday April 30

Racked to 2 kegs.

Final Gravity = 1.011 – ABV = 6%

Hazy. Tastes good. Not going to bowl anyone over.