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Float Shandy

197 calories 20.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 7040 liters (fermentor volume)
Pre Boil Size: 6805.4 liters
Post Boil Size: 6453.4 liters
Pre Boil Gravity: 16.2 °P (recipe based estimate)
Post Boil Gravity: 17.0 °P (recipe based estimate)
Efficiency: 87% (brew house)
Calories: 197 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Tuesday January 13th 2026
15.7 °P
4.2 °P
6.3%
19.4
4.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,125 lb Rahr - Standard 2-Row2125 lb Standard 2-Row 36.8 1.8 58.6%
1,500 lb Rahr - White Wheat1500 lb White Wheat 39.1 3.2 41.4%
3,625 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 lb Nelson Sauvin11 lb Nelson Sauvin Hops Pellet 12.5 Boil 60 min 19.43 100%
11 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,400 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
600 g Epsom Salt Water Agt Mash 1 hr.
300 g Gypsum Water Agt Mash 1 hr.
1,593.93 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 82769 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3968.93 L Strike 76 °C 68 °C 30 min
3651.88 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 6484.05 L. Suggest reducing initial water volume to 45.4 L and adding 6438.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 5195.9 L 4110.7
Strike water volume at mash thickness of 2.5 L/kg 4110.7
Mash volume with grains (equipment estimates 4609.3 L) 5195.9
Grain absorption losses -1644.3
Remaining sparge water volume (equipment estimates 4018.5 L) 4339.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 6484 L) 6805.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -24.9
Post boil Volume 6453.4
Top off amount 586.6
Going into fermentor 7040
Total: 8450.6  
Equipment Profile Used: System Default
"Float Shandy" Fruit Beer recipe by Brewer #182916. All Grain, ABV 6.25%, IBU 19.43, SRM 4.27, Fermentables: (Standard 2-Row, White Wheat) Hops: (Nelson Sauvin) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2026-01-28 21:38 UTC