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Summer Shandy

Method: Extract
Style: Witbier
Boil Time: 180 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jacob Pryor, Barley Dust Brewery, AZ
Calories: 219 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Tuesday June 6th 2017

Original Gravity:

1.067

Final Gravity:

1.010

ABV (standard):

7.4%

IBU (tinseth):

11.4

SRM (morey):

3.8

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.30 lb	Dry Malt Extract - Extra Light4.3 lb Dry Malt Extract - Extra Light	42	2.5	49.5%
3 lb	Dry Malt Extract - Wheat3 lb Dry Malt Extract - Wheat	42	3	34.6%
1 lb	Honey1 lb Honey	42	2	11.5%
0.38 lb	Cane Sugar0.38 lb Cane Sugar	46	0	4.4%
8.68 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.80 oz	Cluster0.8 oz Cluster Hops		Leaf/Whole	6.5	Boil	30 min	11.37	100%
0.80 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.80 oz	Cluster (Leaf/Whole)		11.37	100%
0.80 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Koolaid Lemonade Powder	Flavor	Secondary	15 min.
1 each	Lemon Zest	Spice	Secondary	15 min.
0.25 oz	Irish Moss	Fining	Boil	15 min.
2 tbsp	Dry Lemon Peel	Spice	Boil	15 min.

Yeast

White Labs - Belgian Ale Yeast WLP550

Amount:	1 Each	Cost:
Attenuation (avg):	81.5%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 170 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Fizz Drops (Cane Sugar) Amount: 1 per 12 oz

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0

Notes

Starter Schedule

Yeast starter, 24 hours prior to pitch, 1 cup DME - Extra Light w/ 650 ml water.
Brew Schedule
Bring 6 gallons water to 150°, slowly add in DME until disolved throughout.
Bring to a boil and add hop ball. Maintain boil for 30 minutes.
Add Irish Moss, Dry Lemon Peel with 15 minutes left on boil.
Add honey during last 10 minutes of boil.
Chill wort to 68° and pitch.
Fermentation Schedule
10 days in primary, then rack to secondary and add Lemon Zest and Lemonade Powder Mix.
10 days in secondary, slowly reduce temperature to 40° over the final 72 hours.
Bottling Schedule
Bottle with Fizz Drops, 1 ea per 12 oz. bottle.
Conditioning Schedule
Bottle condition for 3 weeks.

Last Updated and Sharing

1,352

Views

Brews

Public: Yup, Shared
Last Updated: 2017-06-30 22:17 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Summer Shandy

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