Back to SearchShandy In The Summer
(not yet rated)
Beer Style: American Wheat
Recipe Type: all-grain
Yield: 5 gallons
Description:
Brew a bright, refreshing gluten-free shandy at home with this citrus-forward recipe. Pale millet and rice malts build a light base, while Biscuit rice malt and Cara Millet add subtle body. Lemon and orange peel deliver classic shandy flavor, with an option to boost citrus at bottling. Fermented with WB-06 for a soft, weizen-like character, this celiac-safe gluten-free beer is crisp, sessionable, and perfect for summer.
Ingredients:
- 10 LBS Pale Millet Malt; or 14 LBS Pale Rice Malt; or combination of both to achieve the same PPG
- 3 LBS Biscuit Rice Malt
- 1 LB Cara Millet Malt
- 1 OZ Cluster
- 1 Package SafBrew WB-06 Yeast
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.052Final Gravity: 1.013
Alcohol by Vol: 5.1%
Color SRM: 5.2
Bitterness IBU: 16.9
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations. 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.