The Pour House Hard Seltzer Recipe

Recipe Info

Recipe Image

The Pour House Hard Seltzer

by on
All Grain
2 Gallon(s)
2 Gallon(s)
5 min
100%
Hard Seltzer. I know. I know. But these are soooo hard to make well. Seriously though, look at this as a way to help you work on technique. Give your fermentation every opportunity to be successful.

Fermentables

100% - Table Sugar - Sucrose - US
1.6
46
0
Late

Hops

No hops in this recipe

Yeast

Fermentis Safale US-05
99%

Other Stuff

Wyeast Yeast Nutrient Blend
0.5
tsp
Boil
DAP
4
tsp
Boil
Citric Acid
0.5
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Make a vitality yeast starter to pitch approx 100B cells. Spin for 4 hrs before pitch. Fresh cells are vital!
2.
Bring 2 quarts water to 170F. Add sugar and dissolve. Add 1/2tsp of Citric Acid and simmer for 20 min to invert sugar.
3.
Add yeast nutrient blend and DAP during the last 5 min of the simmer. Use both!
4.
Let sugar solution cool for 20 min then add chilled water to drop to fermentation temp of 66F.
5.
Pre-acidify down to pH 5.0 to help the yeast for their fermentation ahead.
6.
Hit with 1 min of pure O2. Pitch yeast starter. Oxygenation is SOOOOO important!
7.
Ferment @ 85F for 7 days. Hoping for FG 0.998-1.000.
8.
Stabilize with K Meta and K Sorbate. Wait 24 hrs.
9.
Backsweeten/flavor to taste with whatever you want. Get creative. Strawberry Basil, Cucumber Mint, POG, etc...
10.
Force carbonate to 3.5 vols of CO2.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

The Pour House Hard Seltzer
  • 2.00 Gallons Liters Batch Size
  • 2.00 Gallons Liters Boil Size
  • 5  min Boil Time
  • 1.037 OG
  • 1.000 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 0.0° SRM Color
  • 100% Efficiency
  • 4.7% ABV Alcohol
  • 116 per 12oz Calories
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