Type: All Grain
Batch Size: 7.00 gal
Boil Size: 8.09 gal
Boil Time: 60 min
End of Boil Vol: 7.29 gal
Final Bottling Vol: 6.50 gal
Fermentation: Ale, Single Stage
Date: 04 Jul 2019
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Taste Rating: 30.0
Taste Notes: 8/5/2019 - Lemon shandy is a little sweet for me, so I'll likely be bringing that to the CR beer festival to give away as free samples. Haven't tried the Wit portion of the batch yet.
Ingredients
Amt Name Type # %/IBU
16 lbs Pale Malt (2 Row) (1.8 SRM) Grain 1 84.2 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 5.3 %
1 lbs Oats, Flaked (1.0 SRM) Grain 3 5.3 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 4 5.3 %
1.25 oz Magnum [12.40 %] - Boil 60.0 min Hop 5 35.0 IBUs
3.00 oz Mandarina Bavaria (2018 H47) [9.50 %] - Boil 0.0 min Hop 6 0.0 IBUs
2.00 Items Orange Zest (Boil 0.0 mins) Spice 7 -
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 8 -
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 9 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.081 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 8.6 %
Bitterness: 35.0 IBUs
Est Color: 4.3 SRM
Measured Original Gravity: 1.080 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 9.3 %
Calories: 271.2 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 4.25 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 19 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 23.99 qt of water at 165.2 F 154.0 F 60 min

Sparge: Batch sparge with 6 steps (Drain mash tun , 0.85gal, 0.85gal, 0.85gal, 0.85gal, 0.85gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

7/4/2019 - Brewed in the morning of July 4th. Mashed around 155 for about 45 minutes. Rest of the brew day went as planned. Chilled to around 78 degrees and split wort between two fermenters. Topped up with cold distilled water from Hy-Vee in the fridge to around 5.25 gallons in each fermenter. Pitched yeast and left downstairs to ferment in the high 60s, low 70s.

**Add lemonade concentrate to Shandy at kegging along with potassium sorbate & campden tablet?
**Add something to BlueMoon (orange juice?) for additional orange flavor?

7/16/19 - kegged both batches. Added 2 cans lemonade concentrate to Shandy (1.010) along with 2. 5 tsp potassium soebate and a crushed campden tablet. Added 1 can orange concentrate to blue moon batch with sorbate and campden. Flavors on both batches were pretty neutral. Hopefully the concentrate helps brighten both up.

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