Shandy Bo Bandy - Beer Recipe - Brewer's Friend

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Shandy Bo Bandy

216 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 216 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Friday April 14th 2023
1.066
1.010
7.3%
18.4
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Pilsen Malt 2-Row7 lb Pilsen Malt 2-Row 37 1.2 70%
2 lb Flaked Rice2 lb Flaked Rice 40 0.5 20%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g helios5 g helios Hops Leaf/Whole 18 Boil 60 min 13.39 15%
1 oz Lemondrop1 oz Lemondrop Hops Leaf/Whole 6 Boil 5 min 5.05 85%
33.35 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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 Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Infusion 152 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.42 g | 13.7 qt) 2.13 8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.29 g | 25.2 qt) 5 20  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.5 26
Equipment Profile Used: System Default
 
Notes

Ferment through with 1 day D-rest on day 3
post ferm- potassium sorbate added to stop fermentation and 1 gal pink lemonade added too before kegging

7.28% before lemonade addition
5.82% after lemonade addition

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  • Public: Yup, Shared
  • Last Updated: 2023-04-14 16:49 UTC