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A Shandy Situation

220 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Andy Smith
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Sunday May 5th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pale Ale5 lb Pale Ale 39 2.3 47.6%
4 lb American - White Wheat4 lb White Wheat 40 2.8 38.1%
0.50 lb Maltodextrin0.5 lb Maltodextrin - (late boil kettle addition) 39 0 4.8%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 9.5%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Boil 60 min 23.08 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Mash 15 min.
1 oz Lemon Peel Spice Mash 10 min.
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
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
1.33 qt Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.41 g | 17.6 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.41 g | 25.6 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Add 1 quart of lemonade to the secondary fermenter. Also add the fresh zest of one lemon to the secondary.

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  • Last Updated: 2022-06-26 17:54 UTC