Hard Seltzer TEST - Beer Recipe - Brewer's Friend

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Hard Seltzer TEST

114 calories 5.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 10 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Johnette L Crawford
Calories: 114 calories (Per 12oz)
Carbs: 5.4 g (Per 12oz)
Created: Tuesday February 16th 2021
1.036
1.000
4.7%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.80 lb Cane Sugar5.8 lb Cane Sugar 46 0 100%
5.80 lbs / $ 0.00
 
Yeast
Imperial Yeast - Imperial Paramount
Amount:
1 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Low
Optimum Temp:
65 - 90 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Paddle Brewing Co. Issaquah Washington
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 7.57 g | 30.3 qt) 7.32 29.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.43 1.7  
Pre boil volume (equipment estimates 7.75 g | 31 qt) 7.5 30  
Boil off losses -0.25 -1  
Post boil Volume 7.5 30  
Going into fermentor 7.5 30  
Total: 7.32 29.3
Equipment Profile Used: System Default
 
Notes

Bring 7.5 gal of water to ~180°F. Add choice sugar, circulate, and bring to a boil. Gently boil for 10 minutes. Check gravity and adjust accordingly until you’ve reading 1.036 Gravity

Turn off heat, add Seltzer nutrient to the kettle, and mix or whirlpool until contents have thoroughly dissolved into solution
Knock out sugar base to the fermenter at desired fermentation temperature while aerating to 8-10 ppm.

Pitch yeast. Ferment to 1.000, 2 weeks at 75F.
Add 4 lb. Strawberry and 1 lb. Key Lime real fruit puree to the fermenter.

Ferment to completion, an addt'l 2-3 days based on temperature.
Cold crash, condition, fine, and package as you wish.

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  • Last Updated: 2021-04-13 00:17 UTC