SPECIFICATIONS

  • Original Gravity
  • 1.038
  • Final Gravity
  • 1.000
  • Ibu
  • 00
  • Abv
  • 5%

INGREDIENTS

  • Grains

    Amount

  • Dextrose

    100%

  • Yeast & Adjuncts

    Amount

  • Seltzer Yeast

    Consult Manufacturer

  • Yeast Nutrient

    Consult Manufacturer
Hops Type AA Addition Amount
Simcoe® Brand Cryo Hops® Pellets 22% Dry Hop 3.5 g/L

INSTRUCTIONS

  • Step 1

    Perform an infusion mash to achieve a mash temp of 160°F/71°C for 20 min.

  • Step 2

    Add yeast nutrient during Knockout. Consult with yeast manufacturer to determine how much to dose for hard seltzer production.

  • Step 3

    Quickly cool the wort to 68°F/20°C, aerate it, and transfer in into a sanitized fermenter.

  • Step 4

    Pitch the appropriate amount of Seltzer Yeast and add either an airlock or blowoff tube to the fermenter.

  • Step 5

    Add dry hops after yeast has been harvested or dumped from tank. Dry hop at 68°F/20°C for 1 day.

  • Step 6

    After 2-3 days and the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C, and clarify if needed.
    Transfer to a keg and carbonate or bottle condition.

Tasting Notes: CITRUS • PINE • FLORAL