Leinie's (Leinenkugel Brewing Company) Summer Shandy Lemon Ale Clone

[toolboxdiver]

Does anyone have a Clone Recipe for this
Leinie's (Leinenkugel Brewing Company) Summer Shandy Lemon Ale
my wife and I went to the Greater NE Philly Beer Fest yesterday and She loved it. It would be nice to be able to make this for a Summer Treat

 

[Joemama474]

You know, that is a popular brew... I'd be interested in a clone of that myself. It's not really my thing, but I've got a lot of friends that dig it.

 

[spittinrivers]

Also looking for this clone. Interested to make a shandy right out of the tap without having to mix it with a citrus drink afterwards.

 

[logan3825]

It would be fantastic if they linked similar threads at the bottom of the page......

 

[toolboxdiver]

this is what I came up with and I like it better than summer shanty

Orange/Lemon Honey Hefeweizen

Recipe Type: All Grain
Yeast: 2 packet of Nottingham dry yeast.
Yeast Starter: no
Batch Size (Gallons): 10
Original Gravity: 1.052
Final Gravity: 1.007
IBU: 11.7
Boiling Time (Minutes): 60
Color: SRM 3
Primary Fermentation (# of Days & Temp): 14 days @ 72F
Kegged and force carbinate for 14 days
Chill and enjoy
10 lbs. German Pils malt
1lb honey Malt
8 lbs. German Wheat Malt Light
mashed at 153F for 60 minutes
1 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 60 min.
1 oz. Hallertauer (Pellets 3.2% AA) boiled 60 min.
at 15 minutes left of the boil add the zest (the outer part of the peals) of 4 large orange and 4 lemons
Irish Moss at 15 min
1 lbs. Orange Blossom Honey at flameout

 

[toolboxdiver]

here is a Pic of a pint of what I called it Summerdale Summer Ale

 

[Poobah58]

Wheat beer with cluster hops and lemonade: http://leinie.com/summer_shandy.html

 

[dbyrkit31]

This won me Second place in a beer competition!! IT is super good and Taste pretty much just like the Real thing, and easy to make!!!

Summer Shandy
Weizenbock
Type: All Grain Date: 2/9/2013
Batch Size (fermenter): 5.00 gal Brewer: David Byrkit
Boil Size: 6.52 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 80.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 90.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 57.7 %
5 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 2 42.3 %
1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 3 13.5 IBUs
0.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 4 4.1 IBUs
1.0 pkg Munuch (Lallemand #- ) [50.28 ml] Yeast 5 -
2.00 gal Lemonaid (Bottling 0.0 mins) Flavor 6 -

Beer Profile
Est Original Gravity: 1.069 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.8 % Actual Alcohol by Vol: 4.7 %
Bitterness: 17.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 4.4 SRM

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 13 lbs
Sparge Water: 1.99 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 16.25 qt of water at 164.1 F 150.0 F 75 min
Mash Out Add 9.10 qt of water at 206.0 F 168.0 F 10 min
Sparge Step: Fly sparge with 1.99 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

 

[justin0469]

When you mean you added the "Lemonaid" at bottling, you mean that you poured the "Lemonaid" mix into the pot with the beer with the fill valve just before bottling? I imagine you stirred it to make sure it was evenly distributed?

 

[reverendj1]

This won me Second place in a beer competition!! IT is super good and Taste pretty much just like the Real thing, and easy to make!!!

Summer Shandy
Weizenbock
Type: All Grain Date: 2/9/2013
Batch Size (fermenter): 5.00 gal Brewer: David Byrkit
Boil Size: 6.52 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 80.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 90.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 57.7 %
5 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 2 42.3 %
1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 3 13.5 IBUs
0.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 4 4.1 IBUs
1.0 pkg Munuch (Lallemand #- ) [50.28 ml] Yeast 5 -
2.00 gal Lemonaid (Bottling 0.0 mins) Flavor 6 -

Beer Profile
Est Original Gravity: 1.069 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.8 % Actual Alcohol by Vol: 4.7 %
Bitterness: 17.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 4.4 SRM

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 13 lbs
Sparge Water: 1.99 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 16.25 qt of water at 164.1 F 150.0 F 75 min
Mash Out Add 9.10 qt of water at 206.0 F 168.0 F 10 min
Sparge Step: Fly sparge with 1.99 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

You should post this in the recipes section. Sounds tasty!

 

[reverendj1]

this is what I came up with and I like it better than summer shanty

Orange/Lemon Honey Hefeweizen

Recipe Type: All Grain
Yeast: 2 packet of Nottingham dry yeast.
Yeast Starter: no
Batch Size (Gallons): 10
Original Gravity: 1.052
Final Gravity: 1.007
IBU: 11.7
Boiling Time (Minutes): 60
Color: SRM 3
Primary Fermentation (# of Days & Temp): 14 days @ 72F
Kegged and force carbinate for 14 days
Chill and enjoy
10 lbs. German Pils malt
1lb honey Malt
8 lbs. German Wheat Malt Light
mashed at 153F for 60 minutes
1 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 60 min.
1 oz. Hallertauer (Pellets 3.2% AA) boiled 60 min.
at 15 minutes left of the boil add the zest (the outer part of the peals) of 4 large orange and 4 lemons
Irish Moss at 15 min
1 lbs. Orange Blossom Honey at flameout

You should also post this in the recipes section. Sounds similar to a honey apple wheat experiment I did that didn't work.

 

[dbyrkit31]

When you mean you added the "Lemonaid" at bottling, you mean that you poured the "Lemonaid" mix into the pot with the beer with the fill valve just before bottling? I imagine you stirred it to make sure it was evenly distributed?

basically what i did is, had 3 gallons of the beer and added 2 gallons of Lemonade (liquid) not powder, that ones that you can guy in a gallon jugs, dont get the off brand get the good stuff! (tastes better) then i added all that in a KEG and put it in my Keggerator and put CO2 on it. and then i forced Carb. it which helped mix it all up! then drank in a couple hours!! i didn't bottle it becuase i would think that if i did that the yeast would pry eat all the sugars from the juice.

 

[Bonjourmate]

i didn't bottle it becuase i would think that if i did that the yeast would pry eat all the sugars from the juice.

Any idea how to bottle it without the yeast wreaking havoc?

 

[Pratzie]

Wait, two gallons of lemonaide at bottling????

 

[Effingbeer]

I swear if one more person asks me if I can make a shandy...

 

[chichum]

I'm also curious... 3 gallons of beer and 2 gallons of lemonade... seems like a lot of lemonade.

 

[logan3825]

That lemonade could be put to way better use like a hard Arnold Palmer.

 

[Effingbeer]

That lemonade could be put to way better use like a hard Arnold Palmer.

+1 Kamikaze.

 

[dbyrkit31]

I'm also curious... 3 gallons of beer and 2 gallons of lemonade... seems like a lot of lemonade.

Well that's the recipe that I have made, it works and its super good!!! Won many of summer competitions with that recipe!!

 

[chichum]

Well that's the recipe that I have made, it works and its super good!!! Won many of summer competitions with that recipe!!

Thanks for the reply - since you've entered it into competitions, I assume that means that you have bottled it - no issues with the bottles exploding? I'm assuming the lemonade you're using is sugar-free?

 

[dbyrkit31]

Actually all the Competitions i entered it in was ones i had to Serve my beer in, so i didn't bottle. I usually dont bottle anyways unless i need to, but i didn't use sugar free, it was regular. But one thing you could try: when you keg up your beer put some Potassium Metabisulphite or Potassium Sorbate that would kill the yeast from working again but if you did that you would want to keg it and put gas on it, then bottle! Otherwise i'm trying to think of a way you would be able to bottle without the yeast eating all your sugars! Even if you put sugar free in it there would be some Long strain and short strain complex sugars that the Yeast would still eat. Let me think on it and maybe ask around how you might bottle something like that! I would even like to know! I'll talk to some guys on Thursday night!

Cheeers

 

[GoodBrews85]

I thought that I would post a pic of my shandy made from this recipe

 

[BeechHillBrewer13]

So I'm curious, your recipe calls for a 5 gallon batch in the fermenter, but then you're saying you added two gallons of lemonade to only 3 gallons of beer before kegging. Did you fill two kegs? or did you simply bottle the remaining 2 gallons of beer to drink later?