Ingest 2026-05-03 batch 2 — psb-thinking projects + recipes 2026-05-03T02:04:03Z

sources/psb-recipe-seltzer-base-corn-11.md

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+---
+pageType: source
+id: source.psb-recipe-seltzer-base-corn-11
+title: psb-recipe-Seltzer_base_corn_11
+sourceType: local-file
+sourcePath: /home/topher/.openclaw/workspace-psb-gemma/recipes/Seltzer_base_corn_11.md
+ingestedAt: 2026-05-03T02:03:48.552Z
+updatedAt: 2026-05-03T02:03:48.552Z
+status: active
+---
+
+# psb-recipe-Seltzer_base_corn_11
+
+## Source
+- Type: `local-file`
+- Path: `/home/topher/.openclaw/workspace-psb-gemma/recipes/Seltzer_base_corn_11.md`
+- Bytes: 1770
+- Updated: 2026-05-03T02:03:48.552Z
+
+## Content
+```text
+# Seltzer base - corn 11%
+**Style:** Hard Seltzer (Corn Sugar base)
+**Brewed:** 2026-04-04
+**Status:** Active fermentation (TILT: Orange)
+
+## Recipe Specs
+- **Batch:** 8320 cl (~22 gal / ~83L) — BeerSmith batch size
+- **Target OG:** 1.050 | **Measured OG:** 1.075
+- **Measured FG:** 0.996 (TILT reading Nov 2025)
+- **Target ABV:** ~11% | **Actual ABV:** ~10.5%
+- **Mash:** Single Infusion, 152°F, 60 min (no mash out)
+- **Water:** RO + minerals (target: 75ppm Ca, 50ppm SO4, 50ppm Cl, 4ppm Na, 20ppm HCO3)
+- **Carbonation:** 2.3 vol (forced CO2)
+
+## Fermentables
+- 100% Corn Sugar (Dextrose) — 2400g (in BeerSmith units = ~5.3 lb)
+
+## Water Salts
+- Calcium Chloride: 265g
+- Epsom Salt: 110g
+- Salt: 35g
+- Lactic Acid: 15ml (mash pH adjustment to 5.2)
+
+## Yeast / Nutrients
+- **Yeast:** APEX CULTURES HARD SELTZER (dry pitch)
+  - Attenuation: 85-99%, Tolerance: 15% ABV
+  - Optimal temp: 70-77°F, ~5 days fermentation
+- **Nutrient:** Fermo Pro (yeast nutrient)
+- **Pitch schedule:** 14.7g at pitch, 11.1g at 24h, 11.1g at 48h
+
+## TILT Data (from recipe linked sheet)
+- TILT link: https://docs.google.com/spreadsheets/d/14tnc31TTteTswzfGlIdjm5u8WSKOzs7HfQazzzZe-g8 (Orange TILT, current active fermentation)
+- Orange TILT has had 3+ moisture-related failures — o-ring replacement + silicone grease needed
+- Old sheet (Black TILT, archived Sep 2025): https://docs.google.com/spreadsheets/d/1cEdszrD_lV9RTt3HYABpmMLtjGDsCg5AZbyxgW18U2U
+- Sep 29, 2025: OG 1.0757, temp 71.8°F
+- Nov 1, 2025: FG 0.996, temp 71.78°F
+- Fermentation duration: ~41 days (to reach 0.996 FG)
+- TILT color: Orange
+
+## Notes
+- 100% dextrose ferment — no malt bill
+- Target 11% ABV using seltzer yeast (APEX)
+- Water profile balanced for seltzer clarity
+- No hops (as expected for seltzer)
+
+```
+
+## Notes
+<!-- openclaw:human:start -->
+<!-- openclaw:human:end -->
+
+## Related
+<!-- openclaw:wiki:related:start -->
+- No related pages yet.
+<!-- openclaw:wiki:related:end -->