Seltzer Test

Method: Extract
Style: Experimental Beer
Boil Time: 5 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 6 liters
Post Boil Size: 5.5 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 95% (steeping grains only)
Source: Antoine517
Calories: 94 calories (Per 0.33L)
Carbs: 4.5 g (Per 0.33L)

Created: Friday April 15th 2022

Original Gravity:

1.032

Final Gravity:

1.000

ABV (standard):

4.2%

IBU (tinseth):

0.0

SRM (morey):

0.0

Mash pH

n/a

Cost €

0.14

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
0.50 kg	Belgian Candi Sugar - Clear/Blond (0L)		38	0	100%
0.50 kg / 0.00 €

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 ml	Lactic acid	0.04 € / ml 0.14 €	Water Agt	Mash	0 min.
5 ml	Raspberries flavour		Water Agt	Mash	0 min.
0.14 €

Yeast

Lallemand - LALBREW® CBC-1 CASK & BOTTLE CONDITIONING YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	High
Optimum Temp:	15 - 25 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 14 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Rouen Grand Mare

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Quick Water Requirements

Water	Liters
Boil water added to kettle (equipment estimates 5.1 L)	5.7
Volume increase from sugar/extract (early additions)	0.3
Pre boil volume (equipment estimates 5.5 L)	6
Boil off losses	-0.5
Post boil volume (equipment estimates 5 L)	5.5
Going into fermentor (equipment estimates 5.5 L)	5
Total:	5.7
Equipment Profile Used:	System Default

Notes

6liters of raw water bring to boil and precipitate carbohydrates
Boil 5 min
Add Lactic Acid to bring the pH near 5
Sugar added ; ratio 100 g/l

Yeast + special yeast nutrient (50/50)
Attenuation expected nearly 95% because only sugar and water

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Last Updated: 2022-04-15 13:52 UTC

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Seltzer Test