Lemonade Stand Shandy

Description

Ingredient list:

- 3 lbs. Pilsen Dry Malt Extract

- 1 lb. Lactose

- .5 lb Pilsen Malt

- .5 lb Flaked Oats

- .5 lb Carapils Malt

- .5 lb Honey Malt

- 1 oz. Hallertau Hops

- 1 oz. Lemondrop Hops

- 32 oz. Lemon Juice Concentrate

- Yeast Energizer / Irish Moss Combo Packet

- 1 Packet Dry Yeast (Lallemand New England)

- 1 oz. Lemon Peel

Hops Schedule:

- 60 minutes: 1 oz Hallertau Hops (Bittering)

- 10 minutes: 1 oz Lemondrop Hops (Flavor / Aroma)

Instructions:

1. Heat 2-3 gallons of water to 155°F.

2. Remove from heat and place grains in a grain bag and steep in the hot water for 30 minutes.

3. Remove the grain bag and discard.

4. Bring the wort to a boil.

5. As the wort is coming to a boil, add the malt extract and lactose. Stir until fully dissolved.

6. Once boiling, add the hops according to the hop schedule.

7. Boil for 60 minutes, stirring occasionally.

8. With 15 minutes left, add Yeast Energizer / Irish Moss Combo Packet as well as the 1 oz. Lemon Peel.

9. Cool the wort to 70°F. AT this point add your 32 oz. lemon concentrate.

10. Transfer the wort to a fermenter and top off with cold water to 5 gallons.

11. Pitch the yeast and seal the fermenter.

12. Ferment at 64-70°F for 10-14 days.

13. Transfer to a bottling bucket and stir in 5 oz. of priming sugar. Mix until evenly distributed and bottle your beer.

14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!

Description:

This classic shandy is perfect for sipping around the pool or just being out in the sun. Light and refreshing, this beer will keep you cool while you sit back and relax. The lemon juice concentrate provides a backbone of lemon character while the Pilsen malt and lactose provides some body to build it up just a little. With the addition of lemon peel, you enhance aromatics and bring the whole brew full circle. Enjoy!

ABV: 5.5% - 6.0%

IBU: 22

SG: 1.052

FG: 1.018

SRM: 4