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Seltzer 1

215 calories 10.3 g 660 ml
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Beer Stats
Method: Extract
Style: Experimental Beer
Boil Time: 10 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 7.7 °P (recipe based estimate)
Post Boil Gravity: 9.2 °P (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 215 calories (Per 660ml)
Carbs: 10.3 g (Per 660ml)
Created: Thursday July 7th 2022
9.2 °P
-0.0 °P
4.8%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Cane Sugar2 kg Cane Sugar 46 0 100%
2 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Diammonium Phosphate (DAP) Other Primary 1 days
7.50 g Wyeast Yeast Nutrient Water Agt Boil 10 min.
12.50 ml Kielsesol Water Agt Primary 0 min.
25 ml Chitosan Water Agt Primary 0 min.
4 g Baking Soda Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 10 min.
5 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LALVIN ICV K1-V1116
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
10 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.04 bar       Temp: 2 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Boil Strike 100 °C -- --
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 20.7 L) 23.8
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 22 L) 25
Boil off losses -1
Post boil volume 21
Going into fermentor 21
Total: 23.8  
Equipment Profile Used: System Default
 
Notes

50% RO water
50% dechlorinated high carbonate local water source
CaCl for calcium addition

Boil - add sugar and yeast nutrient, cool

Correct to pH < 6.0 with Sodium Bicarbonate or lactic acid

Pitch yeast and then add DAP after 24 hours (or 1/3 sugar reduction)

Ferment at 20 degrees C until fermentation complete

Cold crash to 2 degrees C and clear solution with Kielsesol and Chitosan

Rack to keg for flavouring (TBD) and carbonate to 3 volumes



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  • Last Updated: 2022-07-18 23:01 UTC