Shandy Patinkin

Steps
Add 2 gallons water to each of two large pots, raise to 162°F. Kill the heat. This is the “strike” water.
Add the following slowly, while stirring. Both totals and per pot are shown:

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Ingredient / Each Pot / Total
Pale 2-row Malt / 2.5 lb / 5 lb
White Wheat Malt / 2 lb / 4 lb
Honey / 4 oz / 8 oz
Calcium Chloride (CaCl-2H2O) / 2.5 g / 5 g
Gypsum / 2.5 g / 5 g
Lactic Acid / 3.14 mL (⅝ tsp) / 6.28 mL

Add tempered water until a temperature of 152°F is reached again. Let sit, with lid on, for 60 minutes.
During this time, raise 4.9 gallons of water to 168°F. This will be the “sparge” water.
Strain mash (results of steps 1-3) or remove brew bag. Add enough sparge water to reach 6.2 gallons (3.1 gallons per pot).
Prepare six brew bags with the following ingredients:


Ingredient / Bag 1a/b (each) / Bag 2a/b (each) / Bag 3a/b (each)
Centennial Hops / 0.25 oz / – / –
Lemon Peel / – / 0.25 oz / 0.25 oz
Lemongrass / – / 0.25 oz / 0.25 oz

Add Bags 1a and 1b into each respective pot. Boil for 45 minutes, stirring occasionally to prevent burning.
Add Bags 2a and 2b into each respective pot. Boil for 15 minutes, stirring occasionally to prevent burning. If possible, combine the pots.
Add Bags 3a and 3b into each respective pot. Kill the heat and put both pots into an ice bath to cool down to 80°F. This is now “wort”.
Use the cooldown time to prepare a batch of sanitizer and clean everything. The air-lock, the carboy, the cat, the spatula, everything.
Pour the now-cooled wort into the carboy. Add additional water if needed to the 5 gallon mark. Stir/agitate if possible to oxygenate the wort.
Take a sample and record temperature and density. Should be between 60-72°F and 1.050.
Pitch the yeast on top, following manufacturer instructions.
Add the air lock and fill with water or sanitizer. Move the carboy to a dark, cool location.

Fermentation should begin within 12-36 hours later, as evidenced by bubbling.

After around 10-14 days, the beer will start to clear and can start being sampled. Fermentation is complete when there is no change over 48 hours.
Expected final SG is 1.011 (5.09% ABV).

On bottling day, elevate the carboy, sanitize everything, and lay down towels.
Dissolve 4 oz table sugar in 2 cups of water and boil. Let cool to room temp or so.
Add syrup to bottling bucket. Siphon the beer into the bucket, being careful not to get the bottoms or any debris.
Elevate the bottling bucket. Siphon from the bucket to the bottles.
Advised to use the dishwasher to hold bottles and for easier cleanup.
Cap quickly and store upright in dark, cool place for 2-3 weeks. Beer finishes faster in warmer climates.
Allow one to be refrigerated 24 hours before sampling carbonation and finish.