Summer shandy - Beer Recipe - Brewer's Friend

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Summer shandy

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Saturday July 9th 2016
1.070
1.018
6.8%
11.7
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - White Wheat6 lb White Wheat 40 2.8 41.4%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 20.7%
3 lb German - Pilsner3 lb Pilsner 38 1.6 20.7%
1 lb German - Vienna1 lb Vienna 37 4 6.9%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 10.3%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Boil 30 min 7.92 50%
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Boil 10 min 3.74 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
256 oz lemonade Flavor Kegging --
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 533 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal batch sparge with 2 gal Sparge -- 155 °F 50 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.44 21.8  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 3.66 g | 14.7 qt) 3.13 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

After fermentation has complete, add 2.5 tsp potassium sorbate to stop fermentation, then after a few days combine 3 gallons of wheat beer to 2 gallons of lemonade in the keg

Actual: more like 50:50 lemonade: beer. Lemonade was strong. 24 lemons plus 1 qt bottle equals 8.5 cups lemon juice and 5 cups sugar (2.5 lbs). At first glance, beverage is way too much lemonade.

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  • Last Updated: 2016-07-23 03:54 UTC