ShareBrewing
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Thought I'd share a recipe/exbeeriment for hard lemonade.
I wanted to use real lemons and add some malt, cause' nothing beats a good shandy on a hot summer day. This will most likely be somewhere in between a hard lemonade and a shandy/radler.
Virtually all of the recipes I found on the inter-webs involved using a bunch of frozen cans of lemonade concentrate with water and corn/white cane sugar. I have an aversion to use as fresh and natural ingredients as possible in all my fermented concoctions. Being fond of the BIAB method in my beers, I figured I could put it to use here, too. And I haven't seen a BIAB recipe for lemonade to date.
Here's my recipe (15 gal):
24 lbs of lemons
- sliced 1/4 inch thick
- slice half of lemons, freeze overnight before brew, slice rest day of brew.
1.5 oz fresh lemon zest
12 lbs Table sugar
9 lbs Pilsner LME
2 lbs Wildflower honey
2 lbs Maltodextrin
View attachment ImageUploadedByHome Brew1498071609.155301.jpg
View attachment ImageUploadedByHome Brew1498071687.459264.jpg
Heated 10 gal water to 160F.
Use brewbag and add all of lemon slices and zest. Add heat as necessary to keep around 160F-170F (for sterilization).
Steep lemon slices for 40-60 min. My total steep was 1 hour. Stir occasionally but KEEP LID ON!
Remove bag and twist/squeeze all juices out. May need 2-3 people to do this step.
- Do not worry about pectin because eventually the only thing that can be squeezed out is a goo of lemon pectin, lemon juice, and essential oils. Pectic enzyme can always be added to drop this out.
Then add and dissolve all of the malt extract and sugars. I let this steep another 20 minutes and then cooled the vessel down to 75F
I pitched EC1118 (2 carboys) and D-47 in the other carboy.
Let me know what you think. Cheers!
I wanted to use real lemons and add some malt, cause' nothing beats a good shandy on a hot summer day. This will most likely be somewhere in between a hard lemonade and a shandy/radler.
Virtually all of the recipes I found on the inter-webs involved using a bunch of frozen cans of lemonade concentrate with water and corn/white cane sugar. I have an aversion to use as fresh and natural ingredients as possible in all my fermented concoctions. Being fond of the BIAB method in my beers, I figured I could put it to use here, too. And I haven't seen a BIAB recipe for lemonade to date.
Here's my recipe (15 gal):
24 lbs of lemons
- sliced 1/4 inch thick
- slice half of lemons, freeze overnight before brew, slice rest day of brew.
1.5 oz fresh lemon zest
12 lbs Table sugar
9 lbs Pilsner LME
2 lbs Wildflower honey
2 lbs Maltodextrin
View attachment ImageUploadedByHome Brew1498071609.155301.jpg
View attachment ImageUploadedByHome Brew1498071687.459264.jpg
Heated 10 gal water to 160F.
Use brewbag and add all of lemon slices and zest. Add heat as necessary to keep around 160F-170F (for sterilization).
Steep lemon slices for 40-60 min. My total steep was 1 hour. Stir occasionally but KEEP LID ON!
Remove bag and twist/squeeze all juices out. May need 2-3 people to do this step.
- Do not worry about pectin because eventually the only thing that can be squeezed out is a goo of lemon pectin, lemon juice, and essential oils. Pectic enzyme can always be added to drop this out.
Then add and dissolve all of the malt extract and sugars. I let this steep another 20 minutes and then cooled the vessel down to 75F
I pitched EC1118 (2 carboys) and D-47 in the other carboy.
Let me know what you think. Cheers!