Summer Honey Wheat Lemonade - Beer Recipe - Brewer's Friend

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Summer Honey Wheat Lemonade

226 calories 13.6 g 12 oz
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Beer Stats
Method: Extract
Style: American Wheat or Rye Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Efficiency: 75% (steeping grains only)
Calories: 226 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)
Created: Saturday March 26th 2011
1.070
1.004
8.7%
25.9
1.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Northwestern Gold (LME)6 lb Northwestern Gold (LME) 0 0 75%
2 lb Briess Bavarian Wheat Dried Malt Extract2 lb Briess Bavarian Wheat Dried Malt Extract 40 3 25%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertauer Tradition (German)1 oz Hallertauer Tradition (German) Hops Pellet 4.5 Boil 60 min 50%
1 oz Hallertauer Tradition (German)1 oz Hallertauer Tradition (German) Hops Pellet 4.5 Boil 5 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Clover honey Other Boil 1 hr.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.58 g | 30.3 qt) 6 24  
Mash volume with grains (equipment estimates 7.58 g | 30.3 qt) 6.64 26.6  
Grain absorption losses (steeping) -1 -4  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6 24
Equipment Profile Used: System Default
 
Notes

Process:

  1. Activate smack pack yeast 24 hrs prior to brew.
  2. Combine and boil all malts, honey, into 3 gals warm water.
  3. Bring to boil
  4. Add 1 oz Hallertau hops (in mesh bag) at first sign of boil.
  5. Boil 55 mins.
  6. Add 1 oz Hallertau hops directly into wort.
  7. Turn off burner (wort: 210F) and cover.
  8. 5 mins later, place kettle in sink of cold water (120F).
    115F 13 mins after boil
  9. Add ice to bucket (equivalent of 1/2 gal water), add wort. Wort temp. now 68F.
  10. Add 1-1/2 gals cold water to wort. Wort now 61F.
  11. Pour wort from bucket to bucket 3 times, ending up in primary bucket.
  12. OSG: 1.070 @ 61F.
  13. Pitch yeast.
  14. Install ferm lock and wait! (bubbling nicely after two days).
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  • Last Updated: 2011-03-26 03:33 UTC