Susquehanna Brewing Co. Sunny Spot Shandy - Beer Recipe - Brewer's Friend

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Susquehanna Brewing Co. Sunny Spot Shandy

127 calories 12 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit and Spice Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.77 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Beer and Brewing
Calories: 127 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Wednesday March 18th 2020
1.039
1.008
4.0%
13.7
3.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 55.7%
5 oz American - Pale 2-Row5 oz Pale 2-Row 37 1.8 4.3%
2 lb Finland - Wheat Malt2 lb Wheat Malt 38 2 27.8%
14 oz Finland - Wheat Malt14 oz Wheat Malt 38 2 12.2%
7.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 10 min 13.73 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 gal Grapefruit juice Flavor Kegging --
0.40 oz Lactic acid Water Agt Mash --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Fresno, CA, 93722
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 gal Steeping -- 150 °F 75 min
1.77 gal Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.69 g | 30.7 qt) 7.92 31.7  
Mash volume with grains (equipment estimates 8.26 g | 33 qt) 8.49 34  
Grain absorption losses -0.9 -3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.77 27.1  
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) 6.1 24.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.1 g | 24.4 qt) 5 20  
Total: 7.92 31.7
Equipment Profile Used: System Default
 
Notes

Mash at 150°F(66°C) for 75 minutes, then sparge at 168°F(76°C). Boil for 60 minutes, adding hops the last 10 minutes. Cool, oxygenate, and pitch the yeast.

Ferment in the primary for 4 days at 67°F(19°C), then rack to a secondary and ferment for 10 days at 67°F (19°C). Add pink grapefruit juice at the end of fermentation.

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  • Last Updated: 2020-03-18 20:31 UTC