Here's the recipe i'm going to use and build off of.
Recipe Type: Extract
Yeast: 7g cooper's ale yeast
Yeast Starter: re-hydrated
Batch Size (Gallons): 6G
Original Gravity: 1.042
Final Gravity: 1.011
Boiling Time (Minutes): 30
Color: pale yellow/gold
Primary Fermentation (# of Days & Temp): 32 days
Additional Fermentation: 4weeks,5 days in bottles
Tasting Notes: If you've had Leinenkugel's summer shandy,you'll like this. just fresher.
1) can Cooper's OS Lager
1lb bag Munton's plain DME
1lb bag Munton's plain wheat DME
1oz US Golding @ 20
1oz Willamette @ 12
total volume 5.75 gallons
Cooper's 15g ale yeast re-hydrated
OG-1.042
FG-1.011
Boil 2.5-3 gallons water,add 1lb bags of plain regular DME & the wheat DME,stir to totaly mix clumps in. She got a big hot break,I guess from the wheat DME addition. Just keep stirring till it goes down,about 3 minutes. sock up the 2 hops in separate bags. add the 1oz US Golding @ 20 minutes to go. Add the 1oz Willamette @ 12 minutes left in the boil. **These hop additions could be added loose for better edge to hop flavors.**
At flame out,remove from heat & stir in the cooper's OS lager can till no more LME can be scraped off the bottom of the BK. Cover & let steep 10-15 minutes while sanitizing fermenter,& preparing for ice bath.
Place covered BK in the sink,keeping sink plugged. Fill empty space around kettle with cold water,letting it sit a couple minutes till water gets warm. Drain,then fill empty space in sink around kettle to the top with ice,then top off that with cold tap water. Place floating thermometer in BK,keeping covered. It should cool down to 75F in about 20-30 minutes.
Swish sanitizer around fermenter 1 more time,then drain. Place fine mesh strainer over opening. The hop sacks shound be removed & squeezed out over strainer. ** Loose hops would fill strainer. Use sanitized spoon to stir/fold out liquid through strainer & dump strainer in plastic trash bag. ** Then pour the chilled wort through strainer if using hop sacks. This removes particulate matter,& aerates it real well. Dito with top off water to 5.75 gallons. The yeast should be re-hydrated in 2C cooled/boiled water for 20-30 minutes at 70-75F.
Stir wort & top off water roughly for 5 minutes straight. Take hydrometer sample,then stir & pitch re-hydrated yeast,seal & attach blow off tube. we pitched on 10/20,hit FG on 11/21. bottled with 2C boiled/cooled water with 4.7oz dextrose,& 12 packets of Trulemon crystal. That's what gives it the shandy's flavor. Bottled for 4 weeks,5 days,then into the fridge 1 week. But 2 weeks fridge time is def better. Got bubbly tornado in glass at that point. +**+ I'll skip the Truelemon from now on. Not enough flavor. But rather 2-3 ounces of lemon zest in a muslin hop sack15 minutes left in the boil. Or use Truelemon in conjunction with the zest. Lemon flavor needs more zip.+**+
I guess what i'm thinking here is to just do the brew like normal. Add the LME and DME and hops at those times, then add lemonade concentrate to it. I'm not sure if I want to add the concentrate to it while it's fermenting, or when I go to keg it. If it even matters that much? What do you guys think?
