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NA Grapefruit Shandy

Method: BIAB
Style: Fruit Beer
Boil Time: 15 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.021 (recipe based estimate)
Post Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Nick
Calories: 87 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)

Created: Thursday April 2nd 2026

Original Gravity:

1.026

Final Gravity:

1.012

ABV (standard):

1.7%

IBU (tinseth):

10.1

SRM (morey):

3.9

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Bestmalz - BEST Pilsen4 lb BEST Pilsen	37	1.9	79.2%
0.50 lb	CL - Flaked Oats0.5 lb Flaked Oats	33	2.2	9.9%
0.25 lb	Aromatic0.25 lb Aromatic	33	38	5%
136 g	Cane Sugar136 g Cane Sugar - (late boil kettle addition)	46	0	5.9%
5.05 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	10 min	7.95	50%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Whirlpool at 170 °F	15 min	2.17	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Hersbrucker (Pellet)	7.95	50%
1 oz	Tettnanger (Pellet)	2.17	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.5 gal	High temperature to avoid fermentable sugar production	Steeping	167 °F	165 °F	15 min
5.5 gal	Denature enzymes		180 °F	180 °F	20 min

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Whirlpool	0 min.
1 g	Salt	Water Agt	Whirlpool	0 min.
6 g	Grapefruit Peel	Flavor	Boil	10 min.
0.50 gal	grapefruit juice	Flavor	Kegging	0 min.

Yeast

Wyeast - Belgian Witbier 3944

Amount:	1 Each	Cost:
Attenuation (custom):	45%	Flocculation:	Med-Low
Optimum Temp:	62 - 75 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 39 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 4.72 psi Temp: 35 °F CO₂ Level: 2 Volumes

Target Water Profile

8983 Firethorne

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
63.3	0	22.9	106.6	25	160.3
Note, this low abv beer does NOT have a low pH, but instead is stabilized with kmeta and ksorbate.
Mash Chemistry and Brewing Water Calculator

Notes

Ferment for 5 days at room temperature (check gravity)

stabilize with campden and sorbate

add 0.5 gallons of Grapefruit juice (pH~3.1) and keg. The 136g of cane sugar in the grain bill is from 0.5 gallon of grapefruit juice, not actually cane sugar additions. Juice was added after primary fermentation completed. Add juice with the k-meta and k-sorbate.

For better results, use maltotriose-negative yeast, like Lallemand Windsor, instead of a low attenuating yeast as specified in this recipe. Achieved 45% attenuation it 3944 yeast. FG was 1.013.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-04-11 20:41 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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