Summer Lemon Shandy Brew Session

Brew Session Info

4/26/2020
(Include any important notes from brew day until tasting)

Transferred to secondary after 14 days. Added lemon crystal to 16oz boiled water before adding to the keg.

Water Infusion

Brew Session Specific

9.5 lb kg
67.5 °FC
155 °FC
1.5 qt/lbl/kg
60 min.
3.5 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
0 °FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

6.73 gals liters
4.32 gals liters
3.81 gals liters
165.91 °FC
165.91 °FC
2.38 gals liters
2.92 gals liters
5.20 gals liters

Mash / Boil

Mash

5.57 PH
152.6 °FC
150 °FC
60 minutes

Boil

1.040 1.037 (estimated)
5.2 gallons liters 5.20 (gallonsliters estimated)
60 minutes minutes (60 minutes estimated)
5 gals liters

Gravity Estimates

Based on boiling 5.20 gallonsliters at 1.040 for 60 minutes, this will decrease your wort by 1.00 gallonsliters, bringing your after boil OG to 1.048.

You wanted an OG of 1.046. It looks like it will be over.

Fermentation

5 gallons liters 5.00 (gallonsliters estimated)
1.044 (1.046 predicted)
1.005 (1.009 predicted)

Conditioning

20
25 PSI

Tasting Notes (0)
There aren't any tasting notes logged yet

Recipe Facts

Summer Lemon Shandy
Fruit Beer
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.046 OG
  • 1.009 FG
  • 17.8 IBU (tinseth) Bitterness
  • 0.39 BG:GU
  • 4.4° SRM Color
  • 75% Efficiency
  • 4.8% ABV Alcohol
  • 150 per 12oz Calories
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