Spurg's Skeeter Pee (Lemon Beer) - Beer Recipe - Brewer's Friend

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Spurg's Skeeter Pee (Lemon Beer)

303 calories 14 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 45 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 1.97 gallons
Post Boil Size: 1.03 gallons
Pre Boil Gravity: 1.239 (recipe based estimate)
Post Boil Gravity: 1.457 (recipe based estimate)
Efficiency: 82% (steeping grains only)
Source: Spurginator
Calories: 303 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Saturday April 24th 2021
1.094
1.000
12.3%
0.0
8.4
n/a
5.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Cane Sugar10 lb Cane Sugar 46 0 54.8%
64 oz Lemon juice64 oz Lemon juice - (late fermenter addition) 1 0 21.9%
16 oz Lemon juice16 oz Lemon juice - (late fermenter addition) 1 0 5.5%
16 oz Lemon juice16 oz Lemon juice - (late fermenter addition) 1 0 5.5%
36 oz Orange juice36 oz Orange juice 4.8 0 12.3%
292 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Citric acid Water Agt Boil 45 min.
1 oz Lemon Zest Spice Primary 2 days
 
Yeast
to far north brewing co - kveik
Amount:
1 Each
Cost:
$ 5.00 / each
$ 5.00
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 5.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: -2.5 oz       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Strike 180 °F 240 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.16 g | 4.6 qt) 0.97 3.9  
Volume increase from sugar/extract (early additions) 1 4  
Pre boil volume (equipment estimates 2.16 g | 8.6 qt) 1.97 7.9  
Boil off losses -1.13 -4.5  
Post boil volume 1.03 4.1  
Top off amount 3.97 15.9  
Going into fermentor 5 20  
Total: 4.94 19.8
Equipment Profile Used: System Default
 
Notes

Clean and Sanitize everything then start!

Invert your sugar by:

Bringing one gallon filtered water or spring water to 180F/82.2C add 10lbs Cane sugar, 1.5 tsp/7.39ml citric acid and mix until dissolved then rest until clear not milky or continue to heat. Bring to boil and hold at 240F/115.6C for 45 minutes.

THEN:
Cool wort to 95F/35C. You can add (12oz/354.88ML frozen 100% no preservative orange juice to aid in reducing Temp) then add to fermenter when close to 95/35C. Add enough water to fermenter until 4.5/17.3L gallon mark is reached. Add 64oz/1.89L of 100% pasteurized lemon juice no preservatives. Aerate wort in fermenter. (I use a submersible hand held mixer that is sanitized) Once bubbles subside take gravity reading, Add yeast packet directly to wort. Airlock and ferment.

Add 16Oz/.47L lemon Juice on day two and the last 16oz/.47L 100% Pasteurized Lemon Juice (no additives) on day 3 of ferment or when you feel the ferment is ending.

(I don't like clarifying agents but there is always an option to make the brew clearer for you if you prefer more than time itself)

Rack and let clear for a week then..

Taste it!

You can back sweeten it here if needed. (I use erythritol then add priming sugar for bottle conditioning) bottle or keg as needed. Great summertime brew my father passed on to me that I have tweaked to modernized.

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  • Last Updated: 2021-05-25 00:45 UTC