Moroccan Lemon Shandy - Beer Recipe - Brewer's Friend

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Moroccan Lemon Shandy

236 calories 25.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3.3 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wolfbrew
Hop Utilization: 96%
Calories: 236 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Friday August 23rd 2019
1.071
1.019
6.9%
33.7
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb US - American - Brewers Malt 2-Row3 lb US - American - Brewers Malt 2-Row 37 1.8 50%
2 lb US - Wheat Malt, White2 lb US - Wheat Malt, White 39.1 2.5 33.3%
1 lb US - American - Brewers Red Wheat Flakes1 lb US - American - Brewers Red Wheat Flakes 32.2 2 16.7%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Calypso0.25 oz Calypso Hops Pellet 13 Boil 60 min 20.39 33.3%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 20 min 13.3 66.7%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each moroccan preserved lemon peel Water Agt Secondary 6 days
 
Yeast
Imperial Yeast - Imperial yeast-Kveiking
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
75 - 97 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal mash in Strike 165 °F 155 °F 75 min
1 gal mash out Fly Sparge 212 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.25 9  
Mash volume with grains 2.73 10.9  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 3.15 g | 12.6 qt) 2.25 9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.4 g | 17.6 qt) 3.5 14  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 3.3 13.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.3 g | 13.2 qt) 2.5 10  
Total: 4.5 18
Equipment Profile Used: System Default
 
Notes

2 weeks primary
1 week secondary ( note : add moroccan preserved lemon diced peel after washing salt off
2 weeks bottle conditioning

Last Updated and Sharing
 
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  • Last Updated: 2020-07-13 15:31 UTC