As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

Ingredients Included

WHC Dried Yeast & Nutrient – Hyperdrive – 22g Packet (4 packs)
Brewing Sugar (Dextrose) 1kg (1 pack)
Brewing Sugar (Dextrose) 2kg (3 packs)

Method

Beer Style (main): Hard Seltzer
Batch Size: 20
Original Gravity: 1.125
Final Gravity: 0.987
ABV %: 20.0
IBU: 0

Water: True Symettry’s base water is sulphate heavy so they add calcium chloride to target a balanced profile. See note about pH above

Sugar Solution
Heat 15L of hot liquor up to 90°C/195°F and add 6.8kg/15lb of dextrose. Ensure the dextrose is fully dissolved then add the remaining liquor and bring the heat back up to 90°C/195°F. Chill the solution down to around 21°C/70°F and transfer to the fermentation vessel, aerating thoroughly.

Yeast: WHC Hyperdrive – We have included this Pathfinder is not available
Fermentation temperature/steps: Fermentation Pitch 108g of Pathfinder TY-48 yeast, following the manufacturer’s instructions. For alternative Seltzer yeast options, refer to the relevant chapter. Allow for fermentation temperature to rise so fermentation isn’t held back. True Symmetry allow it to rise to around 26°C/79°F and oxygenate again once fermentation is active. Fermentation should be complete in 5-6 days

True Symmetry Brewing – Brewer’s Booze – Seltzer

This high strength seltzer is used as a cocktail base at True Symmetry’s tap room and has been used to create some very imaginative and tasty creations such as their Moscow Mule, Blue Margarita and Hard Lemonade – and even shooters!

Creating a high strength seltzer like this is all about selecting the right yeast and making sure it has all the right nutrients to get the job done. Head Brewer Jason Ledford selected Pathfinder’s TY-48 turbo yeast and notes that it “has all the nutrients necessary to get you to terminal gravity within a few days”. He also makes sure that the base sugar solution has a high starting pH to allow for the large pH drop that occurs as the yeast ferments out. True Symmetrys hot liquor sits at 8.4pH before the sugar is added. If your base pH is lower you could add baking soda to increase it.

Obtaining a clear seltzer after fermentation will most likely require filtration, as Jason explains – “We get the finished seltzer as cold as we can. Once cold, add your choice clarifying agent. This yeast does not like to flocculate, so it will stay a bit milky to cloudy, depending how long you allow it to cold crash. While it tastes pleasant, we found that for us to have the product we were looking for we needed to filter it. We purchased a plate filter and run the seltzer through it to remove the remaining yeast.”

Be sure to check out our YouTube channel where you will be able to find lots of great content featuring other breweries.

Don’t forget we also have an amazing range of beer to buy in our online beer shop Indie Beer Fridge for your enjoyment at home