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Hard seltzer

139 calories 6.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 0 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 5.37 gallons
Post Boil Size: 5.37 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Source: John F. Rosnow
Calories: 139 calories (Per 12oz)
Carbs: 6.7 g (Per 12oz)
Created: Thursday July 30th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Cane Sugar5 lb Cane Sugar $ 0.72 / lb
$ 3.60 		46 0 100%
5 lbs / $ 3.60
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Propper Seltzer Yeast Nutrient $ 5.39 / each
$ 5.39 		Other Whirlpool 0 min.
$ 5.39
 
Yeast
Pinnacle - Pinnacle
Amount:
13 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
92 - 98 °F
Starter:
No
Fermentation Temp:
32 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -12 psi       Temp: 68 °F       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 gal Steeping 55 °F 212 °F 20 min
Strike 152 °F 152 °F 60 min
5 qt Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 5.13 g | 20.5 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.37 1.5  
Pre boil volume (equipment estimates 5.25 g | 21 qt) 5.37 21.5  
Boil off losses    
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.37 21.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.37 g | 21.5 qt) 5.25 21  
Total: 5.25 21
Equipment Profile Used: System Default
 
Notes

I talked to Robert on 24 January 2020. He said one pound of corn sugar for every gallon of water. 20 minute boil. He did say they do have a commercial yeast for seltzer, but it is hard to come by. It is a wine yeast. It is always on back order and in high demand. There is a special yeast nutrient designed for seltzer, Propper. I am using sugar from Aldi which I assume is cane sugar and no boil. I will let it steep for 15 minutes.

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  • Public: Yup, Shared
  • Last Updated: 2026-07-30 05:25 UTC
  • Snapshot Created: 2026-07-30 03:18 UTC
  • Link To Parent Recipe