Ok so yeah I would like to make a hard seltzer, I think it would sell amazing in our area (it's not for everyone but I already brew 4 different fruit beers so I have no shame). I literally have no idea how this is done I looked and can only find vague references. So here is what I am thinking could you all please correct my work where I am totally wrong and point me in the right direction pretty please!
Recipe:
Brew base 51% of alcohol derived from brewing ingredients but I need the lightest SMR I can get, so 60% Pilsen malt and 20% flaked rice, 20% flacked corn. Cane sugar for the other 49% of alcohol. But I brew to double strength and at the end cut it in half with RO water. For yeast pick a high attenuation but neutral strain. After fermentation I filter till clear and cut with RO water to the correct ABV. Then add flavoring to taste.
Am I close? What is I miss or completely screw up/get wrong? How much do I have to filter I have a DE filter and a Pall Super Disk 2 filter do I need to step up my filter game and add in a third one?
Thanks in advance
Jamie M. Baertsch
Wisconsin Dells Brewing
Recipe:
Brew base 51% of alcohol derived from brewing ingredients but I need the lightest SMR I can get, so 60% Pilsen malt and 20% flaked rice, 20% flacked corn. Cane sugar for the other 49% of alcohol. But I brew to double strength and at the end cut it in half with RO water. For yeast pick a high attenuation but neutral strain. After fermentation I filter till clear and cut with RO water to the correct ABV. Then add flavoring to taste.
Am I close? What is I miss or completely screw up/get wrong? How much do I have to filter I have a DE filter and a Pall Super Disk 2 filter do I need to step up my filter game and add in a third one?
Thanks in advance
Jamie M. Baertsch
Wisconsin Dells Brewing
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