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Summer Shandy

219 calories 17.8 g 12 oz
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Beer Stats
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
1.067
1.010
7.4%
11.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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
 
Other Ingredients
Amount Name Cost 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
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 9.36 g | 37.4 qt) 5.33 21.3  
Volume increase from sugar/extract (early additions) 0.67 2.7  
Pre boil volume (equipment estimates 10.03 g | 40.1 qt) 6 24  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 5.33 21.3
Equipment Profile Used: System Default
 
Notes

Starter Schedule

  1. Yeast starter, 24 hours prior to pitch, 1 cup DME - Extra Light w/ 650 ml water.
    Brew Schedule
  2. Bring 6 gallons water to 150°, slowly add in DME until disolved throughout.
  3. Bring to a boil and add hop ball. Maintain boil for 30 minutes.
  4. Add Irish Moss, Dry Lemon Peel with 15 minutes left on boil.
  5. Add honey during last 10 minutes of boil.
  6. Chill wort to 68° and pitch.
    Fermentation Schedule
  7. 10 days in primary, then rack to secondary and add Lemon Zest and Lemonade Powder Mix.
  8. 10 days in secondary, slowly reduce temperature to 40° over the final 72 hours.
    Bottling Schedule
  9. Bottle with Fizz Drops, 1 ea per 12 oz. bottle.
    Conditioning Schedule
  10. Bottle condition for 3 weeks.
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  • Last Updated: 2017-06-30 22:17 UTC