Looking to do an American Wheat to turn into a shandy and serve at a party. I will be adding the lemonade to each keg and pre-mixing the beer and lemonade at some ratio that I believe will be between 25% lemonade/75% beer and 50%/50%. I'll be doing tests before kegging to determine the correct mixture. For now, my questions relate to the recipe itself.
Here's what I'm thinking for grain bill...
45% White Wheat (7.09#)
30% Pale 2 Row (5.11#)
25% Pilsner (4.14#)
This puts me around 1.056 OG and a 3.9 SRM. Depending on the mixture of beer/lemonade, this should put me right around 2.8% ABV to 4.2% ABV after dilution.
For hops, I'm thinking along the lines of Magnum FWH for bittering and I'm also thinking of trying out Lemondrop on this. Lemondrop would only be used lightly towards the end of the boil but looking to enhance citrus flavors and possibly pull some lemon out of it. I haven't calculated amounts yet but I'm thinking of shooting for 17 IBUs which puts me at a BU/GU ratio of 0.3.
Questions
1. Any other suggestions for bittering hops? I always go magnum or warrior and was thinking of changing it up. I was almost thinking of going Nugget, or Hallertau or Willamette just to change it up a bit. Although I suppose with the low amount of IBU's I'm targeting, it won't make a whole heck of a lot of difference...
2. Anyone have good experience with lemondrop? What was your experience with it? I've read it's more like a super cascade...
3. I wouldn't want the beer to get too light when mixed with lemonade. However, I feel like lemonade probably wouldn't lighten up the beer from the 3.9 too much. Anyone think it needs to be darker in color to combat the color change from the lemonade?
4. Any recommendations for yeast? Was thinking WY1007 or WY1010...
Thanks in advance.
Here's what I'm thinking for grain bill...
45% White Wheat (7.09#)
30% Pale 2 Row (5.11#)
25% Pilsner (4.14#)
This puts me around 1.056 OG and a 3.9 SRM. Depending on the mixture of beer/lemonade, this should put me right around 2.8% ABV to 4.2% ABV after dilution.
For hops, I'm thinking along the lines of Magnum FWH for bittering and I'm also thinking of trying out Lemondrop on this. Lemondrop would only be used lightly towards the end of the boil but looking to enhance citrus flavors and possibly pull some lemon out of it. I haven't calculated amounts yet but I'm thinking of shooting for 17 IBUs which puts me at a BU/GU ratio of 0.3.
Questions
1. Any other suggestions for bittering hops? I always go magnum or warrior and was thinking of changing it up. I was almost thinking of going Nugget, or Hallertau or Willamette just to change it up a bit. Although I suppose with the low amount of IBU's I'm targeting, it won't make a whole heck of a lot of difference...
2. Anyone have good experience with lemondrop? What was your experience with it? I've read it's more like a super cascade...
3. I wouldn't want the beer to get too light when mixed with lemonade. However, I feel like lemonade probably wouldn't lighten up the beer from the 3.9 too much. Anyone think it needs to be darker in color to combat the color change from the lemonade?
4. Any recommendations for yeast? Was thinking WY1007 or WY1010...
Thanks in advance.