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Summer Shandy

158 calories 15.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.58 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Wednesday June 28th 2023
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Lemon-Verbena Ale

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OG: 1.045 FG: 1.013 ABV: 4.2% IBU: 15

1.048
1.011
4.9%
17.5
4.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Weyermann - Barke Pilsner Malt9.5 lb Barke Pilsner Malt 37.03 1.75 47.5%
9.50 lb Rahr - White Wheat9.5 lb White Wheat 39.1 3.2 47.5%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Artisan - Hallertau Mittelfruh2.25 oz Hallertau Mittelfruh Hops $ 0.00 / oz
$ 0.00 		Pellet 4.2 Boil 60 min 17.52 100%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 tsp Lactic acid Water Agt Mash 0 min.
1 each Campden Tablets Water Agt Mash 0 min.
4 g Acid blend Water Agt Mash 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
Omega Yeast Labs - American Wheat OYL-002
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.87 psi       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55.2 9 9 38.9 25.4 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal Infusion 159 °F 152 °F 60 min
4 gal Sparge 175 °F 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.34 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.58 gal (2.34 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.93 gal (67.72 qt). Suggest reducing initial strike volume to 10.4 gal (41.6 qt) and adding 4.93 gal (19.72 qt) sparge/top-off. 15.33 61.3  
Strike water volume 15.33 61.3  
Mash volume with grains 16.93 67.7  
Grain absorption losses -2.5 -10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 12.58 50.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 15.33 61.3
Equipment Profile Used: System Default
 
Notes

Split batches into two 5.5gal fermenter buckets. Use one yeast in each bucket.

Once fermented, transfer to kegs over lemonade powder, purge CO2, shake vigorously to combine and carb.

put 19.74g of Tru Lemonade powder mix (7 packets x 2.82g ea) in the bottom of each keg

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  • Last Updated: 2023-11-03 17:41 UTC