Shrews Berry Seltzer 7bbl - Beer Recipe - Brewer's Friend

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Shrews Berry Seltzer 7bbl

123 calories 5.9 g 16 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 217 gallons (fermentor volume)
Pre Boil Size: 217 gallons
Post Boil Size: 200 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 90% (brew house)
Hop Utilization: 97%
Calories: 123 calories (Per 16oz)
Carbs: 5.9 g (Per 16oz)
Created: Friday September 6th 2024
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Hard Seltzer

by Kyle Carbaugh

OG: 1.037 FG: 1.004 ABV: 4.4% IBU: 0

1.039
1.000
5.1%
0.0
0.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
200 lb Corn Sugar - Dextrose200 lb Corn Sugar - Dextrose 42 0.5 100%
200 lbs / $ 0.00
 
Yeast
- Omega Proper Seltzer Yeast Nutrient
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2804 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2      
 
Target Water Profile
AleSlateBranch
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
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 201.5 gal (806 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 189.5 gal (758 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.4 qt/lb    
Mash volume with grains (equipment estimates -17 g | -68 qt)    
Remaining sparge water volume (equipment estimates 186.18 g | 744.7 qt) 201.68 806.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 15.57 62.3  
Pre boil volume (equipment estimates 201.5 g | 806 qt) 217 868  
Boil off losses -1.5 -6  
Post boil Volume 200 800  
Top off amount 17 68  
Going into fermentor 217 868  
Total: 201.68 806.7
Equipment Profile Used: System Default
 
Notes

Add 1 Box of chosen fruit puree.

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  • Last Updated: 2024-09-06 15:20 UTC