Lime seltzer - Beer Recipe - Brewer's Friend

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Lime seltzer

117 calories 5.6 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 5.25 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Andrew Whitaker
Calories: 117 calories (Per 12oz)
Carbs: 5.6 g (Per 12oz)
Created: Sunday June 26th 2022
1.037
1.000
4.9%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.82 kg Cane Sugar1.82 kg Cane Sugar 46 0 94.8%
0.10 kg Cane Sugar0.1 kg Cane Sugar 46 0 5.2%
1.92 kg / $ 0.00
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Stillwater, OK City Water 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46 15 120 182 95 0.9
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.69 g | 26.8 qt) 5.19 20.8  
Mash volume with grains (equipment estimates 6.69 g | 26.8 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.3  
Pre boil volume (equipment estimates 6.75 g | 27 qt) 5.25 21  
Boil off losses -1.5 -6  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 5.19 20.8
Equipment Profile Used: System Default
 
Notes

Brewed on June 16. First attempt at making a selter.

I heated up 3 gallons of water to 175 degrees F to kill any yeast/bacteria.

I then added 4 lbs of cane sugar into the water and let it dissolve along with ~3 tsp of yeast nutrient. Once it was around 95 degrees I poured into sanitized fermenter and added one dry package (11 g) of Omega Lutra Voss Kviek yeast.

After one week of fermentation I added the juice from 20 limes along with the smashed limes in a muslin bag and let fermentation continue for 4 more days.

On June 26 I added a 1:1 mass ratio (100 g each) of oleo-saccharum (cane sugar and lime and grapefruit peels) to 5 gallon keg and then added the 5 gallons of fermented lime seltzer. Put in kegerator at ~12 psi.

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  • Last Updated: 2022-06-26 16:41 UTC