BASE HARD SELTZER - Beer Recipe - Brewer's Friend

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BASE HARD SELTZER

103 calories 4.9 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 15 min
Batch Size: 1000 liters (ending kettle volume)
Pre Boil Size: 1000 liters
Pre Boil Gravity: 8.8 °P (recipe based estimate)
Efficiency: 100% (ending kettle)
Calories: 103 calories (Per 330ml)
Carbs: 4.9 g (Per 330ml)
Created: Sunday October 4th 2020
8.8 °P
-0.0 °P
4.6%
0.0
0.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 kg Corn Sugar - Dextrose100 kg Corn Sugar - Dextrose 42 0.5 100%
100 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
230 g sorbato de potasio Water Agt Mash 0 min.
 
Yeast
Fermentis - HA-18
Amount:
500 Grams
Cost:
Attenuation (avg):
97%
Flocculation:
Medium
Optimum Temp:
25 - 35 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 3078 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Agua pacora 20_02_2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1000 L Steeping -- 100 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 1001.43 L. Suggest reducing initial water volume to 45.4 L and adding 956.03 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg  
Mash volume with grains  
Remaining sparge water volume 936
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 64.9
Pre boil volume (equipment estimates 1001.4 L) 1000
Boil off losses -1.4
Post boil volume (equipment estimates 998.6 L) 1000
Estimated amount in fermentor 1000
Total: 936  
Equipment Profile Used: System Default
"BASE HARD SELTZER" No Profile Selected beer recipe by AND1. All Grain, ABV 4.6%, IBU 0, SRM 0.82, Fermentables: (Corn Sugar - Dextrose) Other: (sorbato de potasio)
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  • Public: Yup, Shared
  • Last Updated: 2020-10-04 19:57 UTC