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Old 02-29-2012, 03:11 AM   #1
oze152
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Default Summer Shandy

I am just getting started with home brewing and I am hoping to brew a couple of good summer brews. I am looking for suggestions for good summer beers as well as help finding a recipe for making a Leinnies Summer Shandy clone. Any help is greatly appreciated!

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Old 02-29-2012, 06:41 PM   #2
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oze152,
This is whaty I came up with for an extract version of the Shandy. I plan on brewing it this weekend.

Adirondack Lake Wheat
Style: American Wheat OG: 1.044
Type: Extract FG: 1.011
Rating: 4.0 ABV: 4.32 %
Calories: 144 IBU's: 13.27
Efficiency: 70 % Boil Size: 5.57 Gal
Color: 4.9 SRM Batch Size: 5.00 Gal
Boil Time: 60 minutes
________________________________________

Fermentation Steps
Name Days / Temp
Primary 14 days @ 67.0F
Bottle/Keg 14 days @ 67.0F

Grains & Adjuncts
Amount Percentage Name Time Gravity
2.00 lbs 33.33 % Wheat Dry Extract 60 mins 1.044
3.00 lbs 50.00 % Pilsner Liquid Extract 60 mins 1.036
1.00 lbs 16.67 % Pale Malt (2 Row) US 60 mins 1.036 Steep for 20 MIN

Hops
Amount IBU's Name Time AA %
0.50 ozs 13.27 Cluster 60 mins 7.00

Yeasts
Amount Name Laboratory / ID
1.00 pkg American Wheat Ale Wyeast Labs 1010

Additions
Amount Name Time Stage
1.00 oz Lemon Peel 15 mins Boil
1.00 oz Orange/Peel 15 mins Boil
3.00 lb Lemons 01 weeks Keg
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Old 03-03-2012, 02:55 AM   #3
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Default Shandy

Thanks Basset,

That looks very similar to a recipe I had found earlier for a honey-weiss, with the addition of the orange and lemon zest. I think I will give that one a try.
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Old 03-03-2012, 11:16 AM   #4
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I made one this winter using about 6 pounds of wheat extract. I also used the cluster hops but added sorachi ace at flame out for the lemon aroma. I split it between 1010 and 1056. 1056 is closer now that I have compared it to a real summer shandy. And the key for me was adding lemonade kool aid mix to taste once fermentation slows.
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Old 03-03-2012, 12:29 PM   #5
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Isn't Shandy blended with carbonated lemonade at bottling rather than adding the flavor during fermentation?
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Old 03-03-2012, 03:33 PM   #6
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Yes it is but they are also using filtered beer. If you were to add straight lemonade to an unfiltered beer the yeast would eat up the sugars changing the profile.
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Old 03-05-2012, 07:20 PM   #7
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Default Shandy yeast

I was thinking about using a lager yeast since I know that is what Leinekugels uses. I have the capability to ferment at 40-55 degrees for the next month or so. Any thoughts on using the lager yeast over the American Ale yeast (1056)....
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Old 05-02-2012, 06:01 PM   #8
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Update: I bottled the shandy on Friday 4/27 and at bottling, it was VERY sour! The lemonade was overpowering, I may have used too much during secondary fermentation. Hoping it will mellow during carbonation and further lagering.
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Next Up: Winter Ale (Snow Cap Clone)
Fermenting: Pumpkin Ale; Oktoberfest
Conditioning: Oatmeal Stout;Barleywine; White IPA
Bottled: Belgian Wit; Island Pale Ale; Mac & Jacks Clone; Temptation Ale; Not Your Ordinary Irish Red; Summer Shandy
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Old 05-24-2012, 03:44 AM   #9
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Time heals all wounds when it comes to beer. I've done a few beers and a mead with Orange/Lemon and it takes quite a while for citrus to mellow out. You may want to consider brewing another batch and blend.
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Old 05-24-2012, 02:44 PM   #10
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You can always add real lemonade to kegged beer once you have cold crashed it then carbonate together... If bottling you may want to let it ferment for just 2-3 days and then cold crash to stop fermenting and carbing... Leiny's Summer Shandy is not very carbonated...
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