White Claw clone AKA WHY GOD?! Seltzer - Beer Recipe - Brewer's Friend

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White Claw clone AKA WHY GOD?! Seltzer

244 calories 11.5 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 0 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Hop Utilization: 85%
Calories: 244 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Sunday July 21st 2024
1.076
1.000
10.0%
0.0
1.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.55 lb Corn Sugar - Dextrose4.55 lb Corn Sugar - Dextrose 42 0.5 100%
4.55 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
24 g propper seltzer Other Mash 0 min.
2.50 gal deareated water Other Secondary 0 min.
4 oz black cherry extract Flavor Secondary 0 min.
5 g malic acid Flavor Secondary 0 min.
10 ml Brewzyme-D ALDC Other Primary 0 min.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.98 psi       Temp: 40 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Fort Collins 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 2 3 3 13 50
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.16 gal sugar/nutrient pasteurization Temperature 180 °F 180 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle 2.15 8.6  
Volume increase from sugar/extract (early additions) 0.35 1.4  
Pre boil volume 2.5 10  
Boil off losses    
Post boil volume 2.5 10  
Going into fermentor 2.5 10  
Total: 2.15 8.6
Equipment Profile Used: System Default
 
Notes

Add sugar, water, nutrient to pot, hold at 180F for 15 mins. Chill with wort chiller to 90F, pitch yeast and ALDC into ferm keg. Ferment for approx 1 week at 90F in corny keg with floating dip tube filter until diacetyl is undetectable and terminal gravity is reached. Chill at 40F for 1 week at 5psi to aid with flocculation. Add 2.5 gal distilled water and flavor extract/malac acid to secondary corny keg. Adjust pH to 4.2. Purge with CO2 very slowly though the beer out tube and out of the PRV on the keg for about 20 mins. Use 1-2psi CO2 pressure, max. Pressurize to 5 psi and chill overnight to 40F. Closed pressure transfer from ferm into secondary keg. Shake secondary to mix well when transfer is complete. Store at 40F/15psi for 1 week. ~5 gal total volume minus ferm loss. 5% abv. 2.75 carb volumes. Enjoy?

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  • Last Updated: 2024-07-21 04:10 UTC