Lemon Squeeze
ABV: ___%    ___ Calories
Summer Shandy / 2.5 Gal
August 19, 2023
    Mash
    Aug 19 - 5:00
  1. Strike Water
    1. Fill kettle with 4 gallons - distilled
      1. 1 gm Gypsum
      2. 3 gm Calcium Chloride
      3. 3 gm Epsom Salt
    2. Check pH - should be around 6.8
    3. Heat to 160 degrees, remove heat
  2. Mash In
    1. Grain Bill (Hull Wrecker - double crushed)
      1. 2.37 lbs Weyermann Barke Pilsen
      2. 2.37 lb Rahr White Wheat
    2. Stir in grist and remove doughballs
  3. Mash
    1. Insulate and hold for 60 minutes @ 152 +/- 2 degrees (Saccharification rest)
    2. Check pH - adjust to 5.2-5.5
  4. Mash Out
    1. 170° F for 10 minutes
  5. Remove grain bag and drain
    6. Boil
    Aug 19 - 6:30
  6. Bring wort to rolling boil
  7. Start timer for 60 minutes
    1. 1 oz Crystal hops (60 min.)
    2. Add chiller @ 15 minutes
    3. All Whirlflock @ 15 minute
  8. Chill to 85-90° F as rapidly as possible
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    9. Ferment
    Aug 19 - 8:00
  9. Transfer to Reactor fermentor
    1. Stabilize temp around 90 degrees
  10. Take sample for OG - target = 1.045
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  11. Oxygenate
  12. Pitch Yeast
    1. Re-hydrate Kviek yeast
    2. LalBrew® Voss Kveik Ale Dry Yeast
  13. Hold temp 82°-84° F for up to 1 week
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    14. Package
    Aug 26
  14. Check final gravity FG
  15. 1/2 cup of water, 6 grams Crystallized Lemon
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  16. Transfer to (2) 2.75 gal kegs
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    1. Pressure 10 PSI for 2 weeks
    17. Results
    Sep 16
Notes: