I brewed a Shandy/Radler, and was wondering what you think about this recipe and how it could turn out.
3.0 lbs Extra Light DME
2.0 lbs Wheat DME
1.0 lb Crystal 10L
0.5 lb. Orange Blossom Honey
-added after initial ferm subsides
1.0 oz Ger. Hallertau 2.7% AA 60 min
0.5 oz """ 10 min
0.5 oz """ 0 min
WLP001 California Ale yeast
1.0 oz Sweet orange peel (dried). 5 min
1.0 oz Lemon peel (dried). 5 min
1.2 oz Frozen lemon peel. 5min
1 Whirlfloc tablet. 15 min
I froze a lemon solid and once thawed slightly I broke the peel from the meat and let it thaw to release aromatics.
I then peeled 2 more organic lemons and froze them. These three peeled, frozen lemons will be thawed and broken up to be added in the bottling bucket. The honey will be added 5-6 days after pitching the yeast (which was pitched at 70F.)
5 gal batch
O.G. = 1.045
Est. ABV = 4.8% - 5.0%.
Thoughts? Has anyone done something similar with this method of adding lemons?
3.0 lbs Extra Light DME
2.0 lbs Wheat DME
1.0 lb Crystal 10L
0.5 lb. Orange Blossom Honey
-added after initial ferm subsides
1.0 oz Ger. Hallertau 2.7% AA 60 min
0.5 oz """ 10 min
0.5 oz """ 0 min
WLP001 California Ale yeast
1.0 oz Sweet orange peel (dried). 5 min
1.0 oz Lemon peel (dried). 5 min
1.2 oz Frozen lemon peel. 5min
1 Whirlfloc tablet. 15 min
I froze a lemon solid and once thawed slightly I broke the peel from the meat and let it thaw to release aromatics.
I then peeled 2 more organic lemons and froze them. These three peeled, frozen lemons will be thawed and broken up to be added in the bottling bucket. The honey will be added 5-6 days after pitching the yeast (which was pitched at 70F.)
5 gal batch
O.G. = 1.045
Est. ABV = 4.8% - 5.0%.
Thoughts? Has anyone done something similar with this method of adding lemons?