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White Limo Hard Lemonade

126 calories 9.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 0 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Recliner Brewing
Hop Utilization: 99%
Calories: 126 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)
Created: Sunday September 13th 2026
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OG: 1.033 FG: 0.998 ABV: 4.6% IBU: 0

1.039
1.005
4.4%
0.0
1.0
n/a
17.51
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Corn Sugar - Dextrose2 kg Corn Sugar - Dextrose $ 3.95 / kg
$ 7.90 		42 0.5 85.8%
0.33 kg Lactose (Milk Sugar)0.33 kg Lactose (Milk Sugar) $ 10.90 / kg
$ 3.60 		41 1 14.2%
2.33 kg / $ 11.50
 
Other Ingredients
Amount Name Cost Type Use Time
300 ml Lemon juice $ 3.80 / L
$ 1.14 		Flavor Mash 0 min.
4 g Ground ginger $ 0.08 / g
$ 0.32 		Spice Mash 20 min.
$ 1.46
 
Yeast
CellarScience - CellarScience - Velo
Amount:
1 Each
Cost:
$ 4.55 / each
$ 4.55
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
-9 - 1 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
$ 4.55 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 169.7 g       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Caulfield, Melbourne, Victoria, Australia (24/25)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 L Dissolve sugar Infusion 60 °C 60 °C 20 min
12 L Sparge 20 °C 20 °C --
4 L Top Off 20 °C 20 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg  
Mash volume with grains  
Remaining sparge water volume 20.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.5
Pre boil volume 21
Boil off losses  
Post boil Volume 21
Going into fermentor 21
Total: 20.4  
Equipment Profile Used: System Default
 
Notes

Hard Lemon Soda that I can bottle (no forced carbonation).

Steps

  1. Heat 5L water to 50-60°C.
  2. Pour water into sanitised fermenter.
  3. Add sugars and ginger.
  4. Shake to dissolve the sugar.
  5. Leave to simmer for 20 min.
  6. Add lemon juice.
  7. Add 12L room temperature water.
  8. Top off with 4L water to get the fermenter liquid to yeast pitching temperature (30°C).
  9. Take a gravity measurement.
  10. Add yeast.
  11. Add airlock to fermenter.

  12. 10 days later, take a gravity measurement.

  13. Cold crash for 1-2 days to clear it up.

  14. Dissolve priming sugar in boiling water.
  15. Once it has cooled to 23°C, add to bottling bucket.
  16. Siphon hard lemonade from FV into bottling bucket.
  17. Bottle and cap.

    Sources:
    https://www.youtube.com/watch?v=roJtSrDIJ1w
    https://www.australianhomebrewing.com.au/blogs/learn/make-hard-lemonade
    https://www.brewersfriend.com/homebrew/recipe/view/676228/hard-lemonade
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  • Last Updated: 2026-09-13 02:49 UTC