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Shandy of a question?
I am thinking about a beer for the summer and a few thoughts popped in my head about trying a Shandy. I am having some concerns about the bottling process though. Any help would be greatly appreciated.
As I have come to understand by reading about Shandies, you mix completed beer with lemonade. My concern is; If you do this and rebottle, the yeast will start working the sugars in the lemonade and over carbonate. Am I understanding this incorrectly or do you cold crash it or add something to kill the yeast?
Even a solid crashing / lagering of a couple months will still leave plenty of yeast in suspension to allow a good carb. I would think that your lemonade addition would need to be close to unsweetened addition, and maybe do that on a satellite amount. (draw off a pint of fermented wort and add a measured amount till your flavor is dialed in, then scale it to fit the remaining volume) I would then add to your secondary and allow it the opportunity to refement (like a fruit addition) to guarantee all the fermentables are done. Now when you bottle, the carb can be controlled by the known sugar addition.
I have never done one of these before, but it seems like if bottle carbing, you need to remove the uncertainty from the picture. If you think you may want some residual sweetness, then maybe lactose can be added to your boil. The shandies I have had always seemed to be somewhat tart, so i dont think it is necessary to add the sugar, but that is where I would put it if you desire some sweetness. If you do this please post your results, I am quite curious.
not an expert but I always thought the shandies I've seen in the store, they probably pasteurized to kill the yeast before adding the lemonade. I assumed the breweries then force carbed it.
Now, not to knock a shany, but when I've had them at a bar they seemed a bit sweet for me.
Last spring I made a thing I called Summer Blondie, it was a Blonde Ale with fresh squeezed lemon juice at flame out & the lemons from which it came dropped into the primary.
twas nice, & easy
2dogs Alcoholic Lemonade in Australia was originally trailed at the Lord Nelson Brewery in Sydney (a Brewpub) and they simply used lemon concentrate ,water , sugar and whitbread yeast .
Heres a 5 gallon Homebrew recipe for a 2 Dogs Clone and from what I heard originally how 2 dogs was made before it become mass produced,
Ingredients:
6-10 pounds of cane sugar
12-24 lemons, sliced up, or put through a food processor, including the peel
0-2 oz fresh ginger, crushed
1 teaspoon yeast nutrient
1 package ale yeast
Water to make up 5 gallons
You could do somthing similar with a beer recipe or blend the lemonade and beer (may I suggest a low hopped Blonde with no late hop) and then bottle if you want some residual sweetness try lactose .
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