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White Claw clone AKA WHY GOD?! Seltzer

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

Original Gravity:

1.076

Final Gravity:

1.000

ABV (standard):

10.0%

IBU (tinseth):

0.0

SRM (morey):

1.4

Mash pH

n/a

Cost $

n/a

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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

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.16 gal	sugar/nutrient pasteurization	Temperature	180 °F	180 °F	15 min

Other Ingredients

Amount	Name	Type	Use
24 g	propper seltzer	Other	Mash
2.50 gal	deareated water	Other	Secondary
4 oz	black cherry extract	Flavor	Secondary
5 g	malic acid	Flavor	Secondary
10 ml	Brewzyme-D ALDC	Other	Primary

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

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?

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-07-21 04:10 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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