NA Grapefruit Shandy - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

NA Grapefruit Shandy

87 calories 12.9 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 15 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.021 (recipe based estimate)
Post Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Nick
Calories: 87 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Thursday April 2nd 2026
1.026
1.012
1.7%
10.1
3.9
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Bestmalz - BEST Pilsen4 lb BEST Pilsen 37 1.9 79.2%
0.50 lb CL - Flaked Oats0.5 lb Flaked Oats 33 2.2 9.9%
0.25 lb Aromatic0.25 lb Aromatic 33 38 5%
136 g Cane Sugar136 g Cane Sugar - (late boil kettle addition) 46 0 5.9%
5.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 7.95 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Whirlpool at 170 °F 15 min 2.17 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Whirlpool 0 min.
1 g Salt Water Agt Whirlpool 0 min.
6 g Grapefruit Peel Flavor Boil 10 min.
0.50 gal grapefruit juice Flavor Kegging 0 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
45%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 39 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.72 psi       Temp: 35 °F       CO2 Level: 2 Volumes
 
Target Water Profile
8983 Firethorne
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63.3 0 22.9 106.6 25 160.3
Note, this low abv beer does NOT have a low pH, but instead is stabilized with kmeta and ksorbate.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal High temperature to avoid fermentable sugar production Steeping 167 °F 165 °F 15 min
5.5 gal Denature enzymes 180 °F 180 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.77 g | 23.1 qt) 6.34 25.4  
Mash volume with grains (equipment estimates 6.15 g | 24.6 qt) 6.72 26.9  
Grain absorption losses -0.59 -2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.93 g | 19.7 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 4.54 g | 18.2 qt) 5 20  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.96 g | 19.9 qt) 4.5 18  
Total: 6.34 25.4
Equipment Profile Used: System Default
 
Notes

Ferment for 5 days at room temperature (check gravity)

stabilize with campden and sorbate

add 0.5 gallons of Grapefruit juice (pH~3.1) and keg. The 136g of cane sugar in the grain bill is from 0.5 gallon of grapefruit juice, not actually cane sugar additions. Juice was added after primary fermentation completed. Add juice with the k-meta and k-sorbate.

For better results, use maltotriose-negative yeast, like Lallemand Windsor, instead of a low attenuating yeast as specified in this recipe. Achieved 45% attenuation it 3944 yeast. FG was 1.013.

Last Updated and Sharing
 
42
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-04-11 20:41 UTC