Hard seltzer

Method: All Grain
Style: No Profile Selected
Boil Time: 5 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 19.7 liters
Post Boil Size: 19.7 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 100% (brew house)
Calories: 133 calories (Per 12oz)
Carbs: 6.4 g (Per 12oz)

Created: Friday July 9th 2021

Selzer

by nisman

OG: 1.033 FG: 0.998 ABV: 4.6% IBU: 0

Original Gravity:

1.042

Final Gravity:

1.000

ABV (standard):

5.5%

IBU (tinseth):

0.0

SRM (morey):

0.9

Mash pH

n/a

Cost $

5.39

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2.26 kg	Corn Sugar - Dextrose2.26 kg Corn Sugar - Dextrose		42	0.5	100%
2.26 kg / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Propper Seltzer Yeast Nutrient	$ 5.39 / each $ 5.39	Other	Whirlpool	0 min.
$ 5.39

Yeast

Red Star - Premier Blanc Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	Low
Optimum Temp:	15 - 30 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 69 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: -0.83 bar Temp: 20 °C CO₂ Level: 0 Volumes

Target Water Profile

Anoka, MN 2018

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
21 L		Steeping	13 °C	100 °C	20 min
Starting Mash Thickness: 3 L/kg

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3 L/kg
Mash volume with grains
Remaining sparge water volume (equipment estimates 18.8 L)	19.1
Mash Lauter Tun losses	-0.9
Volume increase from sugar/extract (early additions)	1.5
Pre boil volume (equipment estimates 19.4 L)	19.7
Boil off losses	-0.5
Post boil Volume (equipment estimates 18.9 L)	19.7
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 19.7 L)	18.9
Total:	19.1
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

N/A

Recipe does not have mashable fermentables, so efficiency can't be calculated (efficiency is 100% for sugars and extracts).

Wort Volume:

20 Liters

Expected 18.9 Liters of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.042
Actual OG: 1.039

Alcohol and Attenuation:

ABV: 5.38%

Apparent Attenuation: 100%
Actual FG: 0.998
Calories per 12oz 133 calories
Carbohydrates per 12oz 6.4 g

Amount Packaged:

20 Liters

Great job! You get to enjoy the equivalent of:

12oz bottles: 56
1/2L bottles: 40
Pints: 42

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
6/26/2021 7:34 AM over 3 years ago	+0	Mash Complete		21 Liters		7/9/2021 5:40 AM over 3 years ago
6/26/2021 7:34 AM over 3 years ago	+0	Pre-Boil Gravity	1.037	22.5 Liters	70 °F	7/9/2021 5:41 AM over 3 years ago	I did not account for the sugar increasing the volume so I should have started with less water.
6/26/2021 8:44 AM over 3 years ago	+0	Boil Complete				7/9/2021 5:45 AM over 3 years ago	I believe the boil temperature is much lower than 212. It seemed to boil right after adding the sugar, but the temperature was only 200. It worked out though, as I had extra water to evaporate. In talking with Rob at Alloy, they only bring it to 180 and do not boil.
6/26/2021 9:44 AM over 3 years ago	+0	Brew Day Complete	1.039	20 Liters	71 °F	7/9/2021 5:48 AM over 3 years ago	Initial gravity is 1.039 at 71 degrees. Potential alcohol is 4.8% ABV according to the Forgotten Sea website. I also looked at the Seltzer on the Midwest Brewing Supplies website. It says the OG is 1.035 but is 5.5% ABV, but according to the Forgotten Sea website, the max would be 4.0 % ABV for an OG of 1.035. I talked with Robert and Seltzer usually finishes about 0.992, so that is how you can get a higher ABV than the Potential Alcohol from the IG.
7/9/2021 4:55 AM over 3 years ago	+13	Sample	0.998		75 °F	7/9/2021 5:50 AM over 3 years ago	8 July 2021, 2355 – took sample. 0.998 at 75 degrees. I took the 75 degrees from the cider in the same room as I am fermenting in the big mouth bubbler with no fermometer on it. It is very clear with a few bubbles in the sample cylinder. The initial taste is a bit dank. Very little taste to it. My guess is it will ferment a little more, but I will check it in a couple of days. Rob told me it usually goes to about 0.992, which is how you can get an ABV higher than the Potential Alcohol on the initial reading.
7/12/2021 1:18 PM over 3 years ago	+16	Fermentation Complete	0.998	20 Liters	72 °F	7/12/2021 1:18 PM over 3 years ago
7/12/2021 1:20 PM over 3 years ago	+16	Packaged	0.998	20 Liters	72 °F	7/12/2021 1:20 PM over 3 years ago

Notes

I talked to Robert on 24 January 2020. He said one pound of corn sugar for every gallon of water. 20 minute boil. He did say they do have a commercial yeast for seltzer, but it is hard to come by. It is a wine yeast. It is always on back order and in high demand. There is a special yeast nutrient designed for seltzer, Propper.

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Last Updated: 2022-04-28 14:35 UTC

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Hard seltzer