Blueberry Lemon Shandy - Beer Recipe - Brewer's Friend

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Blueberry Lemon Shandy

179 calories 14.4 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.184 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Sorche
Calories: 179 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday June 26th 2021
1.055
1.008
6.2%
9.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Muntons - Wheat Liquid Malt Extract (LME)6 lb Wheat Liquid Malt Extract (LME) 37 2.5 80%
1 lb Muntons - Light Dry Malt Extract (DME)1 lb Light Dry Malt Extract (DME) 42 4.3 13.3%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz Briess - Carapils Malt8 oz Carapils Malt 34.5 1.5 6.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.28 oz Hallertau Blanc0.28 oz Hallertau Blanc Hops Pellet 10.5 Boil 60 min 7.66 44.4%
0.35 oz Lemondrop0.35 oz Lemondrop Hops Pellet 6 Boil 10 min 1.98 55.6%
0.63 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Lemon peel, Dried Flavor Boil 15 min.
3.50 oz Blueberry, Dried Flavor Boil 10 min.
0.50 each Whirlfloc tablet Fining Boil 15 min.
1 tbsp Yeast Nutrient Other Primary 0 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 24.51 psi       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0.03 0 91.86 58.42 32.67 0.1
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.51 g | 10 qt) 2.49 10  
Mash volume with grains (equipment estimates 2.51 g | 10 qt) 2.53 10.1  
Grain absorption losses (steeping) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 0.57 2.3  
Pre boil volume (equipment estimates 3.02 g | 12.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 1.5 6  
Top off amount 3.5 14  
Going into fermentor 5 20  
Total: 5.99 24
Equipment Profile Used: System Default
 
Notes

On kegging day:

Add 1 1/2 cups fresh lemon juice and pulp (no seeds) to 8 cups water and 1 cup sugar.
Boil for 1-2 min
Let cool and pour in keg.
Top off with your brew.

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  • Last Updated: 2021-06-26 15:33 UTC