Lemon Shandy recipe.

i am planning a lemon shandy recipe for spring/summer. From my research it seems it's best to mix it as you serve it. I'm thinking I'll brew an AG wheat beer with 5 or so pounds of pale and 3 pounds of wheat MALT. I like Leine and they use cluster so I'll use cluster to about 20 or so ibus. I was planning to boil a full boil down to 3.5 gallons with an extended boil and rack to keg which already has 2 gallons of fresh lemonade it after fermentation is complete. I would prevent further fermentation with camden and sulfite. It should end up around 4.2% after adding the lemonade if my estimation is right. It should have a 1.065 OG, 1.014 FG, and 6.6% abv post boil. Then I'll ferment the 3.5 gallons as is, add Camden and sulfite, top up with lemonade. I also plan for it to be a lager as well. What do yall think about a recipe like that?

 

No takers??

 

Did you make this? I tried a AG wheat then added lemon concentrate at kegging. It was damn close but I think the lemon concentrate sat at the bottom of the keg. I had to give it a shake before serving but very close to the real thing!

 

I didn't actually. Thanks for the reply. I wonder how you could fix the mixing issue? This is without a doubt still on the list. My wife likes the curious traveler version a lot...so I'll have to attempt it soon.

Edit: I also thought about adding lemon purée to secondary as well.