Back to SearchShandy 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 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:
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.