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Shandy In The Summer

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Shandy In The Summer

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Beer Style: American Wheat 
Recipe Type: all-grain
Yield: 5 gallons

Description:

Adapted from various Summer Shandy clone recipes.

Ingredients:

  • 10 LBS Pale Millet Malt; or 14 LBS Pale Rice Malt (hulled and/or naked varieties); or combination of both to achieve the same PPG
  • 3 LBS Biscuit Rice Malt
  • 1 LB CaraMillet Malt
  • 1 OZ Cluster
  • 1 Package SafBrew WB-06 Yeast

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.013
Alcohol by Vol: 5.1%
Color SRM: 5.2
Bitterness IBU: 16.9
Recipe Type: all-grain
Yield: 5.0 Gallons
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Procedure:

Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.

Allow to achieve hot break and maintain rolling boil.

1 OZ Cluster Hops @ 60 min
1 OZ Lemon Peel @ 15 min
1 OZ Orange Peel @ 15 Min

1 Package SafBrew WB-06 Yeast

Alternative: Instead of lemon and orange peel during boil, add 0.4-0.5 OZ Dry Unsweetened Lemonade to priming sugar before bottling.

Source:
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