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Seltzer Test

94 calories 4.5 g 0.33 L
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Beer Stats
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
1.032
1.000
4.2%
0.0
0.0
n/a
0.14
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 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