Blank Canvas Seltzer - Beer Recipe - Brewer's Friend

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Blank Canvas Seltzer

110 calories 5.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Josh Weikert/Beer&Brewing Mag
Calories: 110 calories (Per 12oz)
Carbs: 5.3 g (Per 12oz)
Created: Sunday February 7th 2021
1.035
1.000
4.6%
0.0
0.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 42 0.5 50%
2 lb Cane Sugar2 lb Cane Sugar 46 0 50%
4 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Wyeast Yeast Nutrient Other Whirlpool 0 min.
2 g Wyeast Yeast Nutrient Other Primary 1 days
2 g Wyeast Yeast Nutrient Other Primary 2 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
7841
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 6.45 g | 25.8 qt) 6.7 26.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 6.75 27  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 6.7 26.8
Equipment Profile Used: System Default
 
Notes

Heat 5 gallons (19 liters) of water until steaming, then turn off the heat, add the sugars, and stir until dissolved. Boil for 10 minutes, then add 2 g yeast nutrient. Chill to 68°F (20°C), aerate, and pitch the yeast. After 24 hours, add 2 g more of yeast nutrient, and the same the following day. When fermentation is complete, add flavorings and adjust as desired, then package and carbonate.

BREWER’S NOTES
This is where the fun begins. Your clean hard seltzer is a blank canvas for a variety of flavorings. Here are a few options:

Fruit: Add 2–3 lb (1–1.5 kg) of low-pectin, crushed or pureed fresh fruit (such as raspberry or pineapple) for a bright and natural fruit character. To be on the safe side, consider adding ¼ tsp (1.2 ml) of pectic enzyme to fight haze that might be caused by fruit pectins. Wouldn’t want to cloud up that crystal-clear seltzer (though it will taste great either way).

Coffee: Cold-steep 8 oz (227 g) of your favorite artisanal coffee and add to taste—if you think hard seltzer is cool, wait till you show up to a party with hard coffee.

More Flavors: Get your hands on your favorite liquid flavor extract and add to taste. This is probably the simplest option, and you get a huge range of flavors from which to choose: PB&J, vanilla and allspice, butter almond—there’s no end to the possible combinations.

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  • Last Updated: 2021-04-21 23:57 UTC