Hey fellow fermenters! I'm working on a recipe for a Sam Adams porch rocker clone which is a Radler style. It's based on a helles beer mixed with lemonade however I know that this is not what Sam did. I believe their recipe is hops, malt, yeast, lemon purée and high fructose corn syrup.
Heres what ive worked out so far for a 5g batch;
1 lbs briess Pilsen DME, 60m
1 oz hallertauer, 60m
4.75 lbs pilsner LME, 15m
1oz hallertauer hersbrucker, 15m
Now I'd rather not add HFCS to my brew so I was thinking of adding 1lbs candi sugar, clear, right at the end of the boil so it will retain some sweetness.
Here's my questions. Would the sweetness retain or would that diminish during the fermentation?
Also how much lemon purée should I use and should I add it after fermentation, at the end of the boil or during the boil?
Thanks! All opinions, advice & recommendation are much appreciated
Heres what ive worked out so far for a 5g batch;
1 lbs briess Pilsen DME, 60m
1 oz hallertauer, 60m
4.75 lbs pilsner LME, 15m
1oz hallertauer hersbrucker, 15m
Now I'd rather not add HFCS to my brew so I was thinking of adding 1lbs candi sugar, clear, right at the end of the boil so it will retain some sweetness.
Here's my questions. Would the sweetness retain or would that diminish during the fermentation?
Also how much lemon purée should I use and should I add it after fermentation, at the end of the boil or during the boil?
Thanks! All opinions, advice & recommendation are much appreciated