My Pop is Hoppier Than Your Pop - Sour/Hopped Seltzer - Beer Recipe - Brewer's Friend

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My Pop is Hoppier Than Your Pop - Sour/Hopped Seltzer

139 calories 6.7 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: Alternative Sugar Beer
Boil Time: 10 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Pacific Rim Brew
Calories: 139 calories (Per 12oz)
Carbs: 6.7 g (Per 12oz)
Created: Friday April 30th 2021
1.044
1.000
5.8%
0.0
0.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Corn Sugar - Dextrose6 lb Corn Sugar - Dextrose 42 0.5 50%
6 lb Cane Sugar6 lb Cane Sugar 46 0 50%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 oz Galaxy10 oz Galaxy Hops Pellet 14.25 Dry Hop 4 days 100%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Yeast Nutrient Other Boil --
4 g Yeast Nutrient Other Primary 1 days
4 g Yeast Nutrient Other Primary 2 days
4 g Yeast Nutrient Other Primary 3 days
4.30 g Chalk Water Agt Boil --
3.20 g Calcium Chloride (anhydrous) Water Agt Boil --
7 g Gypsum Water Agt Boil --
7 ml Lactic acid Water Agt Boil --
 
Yeast
Omega Yeast Labs - Bananza OYL-400
Amount:
3 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.25 gal (49 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.25 gal (1 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains    
Remaining sparge water volume 11.34 45.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.91 3.6  
Pre boil volume (equipment estimates 12.25 g | 49 qt) 12 48  
Boil off losses -0.25 -1  
Post boil volume (equipment estimates 11.75 g | 47 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 11.34 45.4
Equipment Profile Used: System Default
 
Notes

Since I used well water, my water had high sodium from softener but I didnt want RO to build from scratch - I wanted the ions in there I already had. Built on top of it to achieve a pH in the kettle of 5.3 before adding the sugar.

Pitch yeast then 2gr of yeast nutrient every 24 hours after pitching until fermentation is near terminal.

After fermentation (and dry hops), add lactic acid to taste or your desired pH level. Lacto strains cannot be used to sour a hard seltzer. They require carbohydrates and nucleotides that are normally present in wort but not sugar wash and yeast nutrient is not enough.

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  • Public: Nope, Not Shared
  • Last Updated: 2021-11-08 18:52 UTC