Friday 30 June 2023

Hard Seltzer - Recipe & Brew Day Guide

Following on from our recently published All About Brewing Hard Seltzer at Home article, here is our hard seltzer recipe and step by step guide for making it.

If you haven't already, we'd strongly recommend giving the previously mentioned article a read, as we cover a number of important aspects to consider when making your own seltzer.


Batch Volume: 20L 
Boil Time: 10 minutes
Original Gravity: 1.040
Final Gravity: 1.000
Expected ABV: 5.25%


20L - Distilled or Reverse Osmosis water
2.2kg - Dextrose
3g Gypsum (Calcium Sulfate)
3g Calcium Chloride
1 Packet Omega Lutra Kveik dry yeast (OYL-071)
1 Packet Omega Propper Seltzer yeast nutrient
Flavour Extract


  1. Add 20L of water to your water heating vessel.

  2. Heat the water to 80°C.

  3. Whilst waiting for the water to warm up, add the gypsum and stir to dissolve.

  4. Once the water has reached 80°C, turn off the heat and add the dextrose. It's important to turn off the heating source to ensure the sugar doesn't scorch on the bottom which will lead to undesirable burnt flavours.

  5. Stir thoroughly until all the dextrose is completely dissolved.

  6. Once the dextrose is completely dissolved, begin heating again until you reach a gentle boil. Once a boil is reached, continue to gently boil for 10 minutes. If using an immersion chiller, add it into the boiling solution to sanitise it.

  7. After the 10 minute boil is completed, turn off the heat and add the Propper Seltzer nutrient and mix/whirlpool for 10 minutes.

  8. After the 10 minute whirlpool is completed, chill the solution down to under 30°C.

  9. Transfer to fermenter - it's recommended to aerate during this process by shaking or oxygenating the solution.

  10. Pitch the Lutra Kveik yeast.

  11. Leave to ferment at around 30°C.

  12. Once terminal gravity has been reached and is stable for 3 days, cold crash for 48 hours.

  13. Transfer to keg, carbonate and serve.

When it comes to flavouring, you have the option to dose the keg with your chosen flavour extract, or keep the keg unflavoured and add flavour extract to each glass. We're going to go for the latter option so we can experiment with some different flavours and strengths until we decide on a favourite.

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