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Seltzer

159 calories 7.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 60 min
Batch Size: 100 gallons (fermentor volume)
Pre Boil Size: 107.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Post Secondary Brewing
Calories: 159 calories (Per 16oz)
Carbs: 7.6 g (Per 16oz)
Created: Sunday March 5th 2023
1.050
1.000
6.6%
0.0
1.1
n/a
197.30
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
120 lb Corn Sugar - Dextrose120 lb Corn Sugar - Dextrose $ 1.29 / lb
$ 154.80 		42 0.5 100%
120 lbs / $ 154.80
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
250 Grams
Cost:
$ 0.17 / g
$ 42.50
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 1641 B cells required
$ 42.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.98 psi       Temp: 38 °F       CO2 Level: 2.57 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 0 74 22 47 97
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 101.5 gal (406 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 89.5 gal (358 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 92.41 g | 369.6 qt) 98.41 393.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 9.34 37.4  
Pre boil volume (equipment estimates 101.5 g | 406 qt) 107.5 430  
Boil off losses -1.5 -6  
Post boil Volume 100 400  
Going into fermentor 100 400  
Total: 98.41 393.6
Equipment Profile Used: System Default
"Seltzer" Clone Beer recipe by Post Secondary Brewing. All Grain, ABV 6.62%, IBU 0, SRM 1.05, Fermentables: (Corn Sugar - Dextrose)
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  • Public: Yup, Shared
  • Last Updated: 2023-03-13 14:01 UTC