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Lemon Shandy

178 calories 18.1 g 16 oz
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Beer Stats
Method: Partial Mash
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Brian Seelinger
Calories: 178 calories (Per 16oz)
Carbs: 18.1 g (Per 16oz)
Created: Friday May 16th 2025
1.054
1.013
5.4%
14.0
4.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light 43 2 40%
2 lb Briess - DME Bavarian Wheat2 lb DME Bavarian Wheat 44.6 3 26.7%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 13.3%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 10%
12 oz Orange juice12 oz Orange juice 4.8 0 10%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.18 42.9%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.77 57.1%
1.75 oz / $ 0.00
 
Target Water Profile
38243
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.32 g | 25.3 qt) 6 24  
Mash volume with grains (equipment estimates 6.32 g | 25.3 qt) 6.14 24.6  
Grain absorption losses (steeping) -0.22 -0.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 5 g | 20 qt) 5.25 21  
Going into fermentor (equipment estimates 5.25 g | 21 qt) 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

Lemon zest from 1 lemon added after boil @ ~200°
Try to avoid zesting the white part of the skin.
You can add 1 can of frozen concentrate orange to the fermenter if you like the flavor.

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  • Last Updated: 2025-05-21 18:20 UTC