I Got Shandy Buttcheeks! Beer Recipe | BIAB Blonde Ale | Brewer's Friend
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I Got Shandy Buttcheeks!

153 calories 13.2 g 12 oz
Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.29 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Monday June 3rd 2024
1.047
1.008
5.1%
15.9
3.9
5.4
35.04
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb Weyermann - Barke Pilsner Malt4.75 lb Barke Pilsner Malt 37.03 1.75 50%
4.75 lb Rahr - White Wheat4.75 lb White Wheat 0.00 / lb
0.00
39.1 3.2 50%
9.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 60 min 15.94 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 gal 6.5g mash-in @158F Infusion -- 152 °F 60 min
2.75 gal Pre-boil target = 7.31g Sparge -- 170 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Canning Salt Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
7 each Fermcap Water Agt Boil 1 hr.
12 g Crystallized Lemon 2.92 / each
35.04
Water Agt Kegging --
0.30 g Potassium Metabisulfite Water Agt Kegging --
35.04
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 381 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.21 psi       Temp: 35 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Using 100% HyVee RO
***
Yield goal is 5g net for Keg + .5g for 6-bottles AFTER fermentation.
Assuming 9.50lb grain, 1oz hops, 8.5g total water:
pre-boil target 7.31 Grain loss 1.19 g
after hops loss 7.28 Hops loss 0.04 g
post-boil 5.97 Boil loss 1.31 g
post-chill 5.73 Chill loss 0.24 g
Mash Chemistry and Brewing Water Calculator
 
Notes

1) Add Fermcap prior to boil
2) Rehydrate the yeast at 80F, see info/link below
3) Ferment at 67F
4) Add PMB when when kegging


Rehydrate info from - https://fermentis.com/en/product/safale-us-05/

1) Sprinkle the yeast in minimum 10 times its weight (~1/2 cup) of clean, sterile water 25-29°C (77-84°F).
2) Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.


When kegging and adding Crystallized Lemon:
1) Boil 1cup fridge water
2) Add the Crystallized Lemon and stir
3) Let it cool a bit and add to purged keg with the PMB
4) Repressurize and vent keg 2x until 0 PSI
(this will prevent the Lemon water from coming up the BEER line toward the ferm bucket spigot)

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  • Public: Yup, Shared
  • Last Updated: 2024-06-03 03:52 UTC
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