smagic14
Well-Known Member
- Joined
- Jun 27, 2013
- Messages
- 270
- Reaction score
- 51
Drinking another pint now and it is awesome. Thanks for the recipe!
I'm glad someone finally made it and enjoys it!
Drinking another pint now and it is awesome. Thanks for the recipe!
I have had it on tap for about a week and everyone likes. It probably won't last long.
Keg finally kicked!
Tastes great again! Raspberry flavor is there but not very prominent, may use actual raspberries next time. The 5 gallons of regular summer shandy is great and I'll be doing a side by side with the real thing soon
What yeast are you guys using for this
Bumping this thread. I think I'm going to brew 10 gallons of this in the Spring to get it ready for summer. Fill up a few kegs and see how quickly I can drink them all. Love this beer.
Hey Texan,
I see your in Cleveland. Hello from Medina Co. Yall have any good local brew stores up your way? I'm a frequent flyer of The Grape and Granary in Akron.
Glad to see you like it! Almost time for me to make another batchBumping this thread. I think I'm going to brew 10 gallons of this in the Spring to get it ready for summer. Fill up a few kegs and see how quickly I can drink them all. Love this beer.
How did this turn out for you? I was reading through this thread and was thinking of making something similar but with an American wheat yeast or even US05. I feel like the banana/clove from the Weiss yeast isn’t something I’d necessarily wantCurrently brewing a tweaked version of this, using what random ingredients I had on hand. The sach/brett mixed fermentation will be interesting.
Planning on subbing fresh pineapple juice for the Simply Lemonade. Make it a pineapple shandy.
-5lbs two row
-5lbs wheat malt
-2lbs spelt malt
-0.5oz Hüll Melon 60min
-0.5oz Hüll Melon flameout
-Zest of 5 lemons
-Juice of 4 lemons
-Wyeast 1010 American Wheat
-Bootleg Biology Funk Weapon #2
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