20230523 Alcoholic Lemonade V1 - Beer Recipe - Brewer's Friend

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20230523 Alcoholic Lemonade V1

94 calories 4.5 g 330 ml
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 94 calories (Per 330ml)
Carbs: 4.5 g (Per 330ml)
Created: Thursday May 23rd 2024
1.032
1.000
4.2%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1 kg Cane Sugar1 kg Cane Sugar 46 100%
1 kg / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 each lemon juice Water Agt Mash 0 min.
8 each Lemon peel Flavor Mash 0 min.
10 g Ginger Spice Mash 0 min.
 
Yeast
White Labs - Sweet Mead/Wine Yeast WLP720
Amount:
1.50 Tsp
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 34 B cells required
- yeast nutrient
Amount:
0.50 Tsp
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 34 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 223.2 g       Temp: 20 °C       CO2 Level: 5 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 17.1 L) 11.4
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 17.7 L) 12
Boil off losses -5.7
Post boil volume 12
Going into fermentor 12
Total: 11.4  
Equipment Profile Used: System Default
 
Notes

23-05-2024 @1200 Heat 14 l water to 100 cels, Add 1kg of white can sugar, 1 campden tablet, leave over night till it reaches 26 cels (no need to drop pH of water as lemon will acidify the water)

24-5-2024 slice the skins of 8 lemions and place in a muslin bag, then squeeze 8 lemons in my macerator juicer plus 1cm of ginger, add to the juice to thhe FV and the muslin bag
Add 1.5 tsp of yeast nutrient, 0.5 tsp yeast energiser (?), 1 tsp of wine yeast (can use champagne yeast)
OG=1.028
Will take 2-3 days to get started
Should finish at 0.996 (so can RACK AT 1.000, so chill, then rack)
??Can add a crushed campden tablet to stabilise, otherwise chill, and rack

27-05-2024 sg 1-002, added 3 campden tablets, to stop fermentation, abv = 3.4%
28-05-2024 , add 55gof dark sugar ( ie 5g/l ),
Rack into 3 gallon barrel, and 3l bottles.
tastes v lemony, but thin body

Took the 2gl barrel to a party on 8th June , the og was 0.996 so abv was 4,1% abv.....it was well received by people that had experience with making lemomade, so I'm guessing it was true to style!

Update tasted a bottle on 23-06-16, great carb, more floral than lemon after aging, but tasted great!

Next version I will use ale yeast so I don't have to back sweeten!

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  • Last Updated: 2024-06-17 22:45 UTC