Hard Lemonade (6 Gallon)
All Grain Recipe
Submitted By: jimyson (Shared)
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Batch Size: 6.00 gal | Style: Spice, Herb or Vegetable Beer (30A) |
Boil Size: 7.56 gal | Style Guide: BJCP 2015 |
Color: 1.0 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 0.0 IBUs | Boil Time: 60 min |
Est OG: 1.037 (9.3° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
Est FG: 0.995 SG (-1.4° P) | Fermentation: Ale, Two Stage |
ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
1 lbs |
Extra Light Dry Extract (3.0 SRM) |
Dry Extract |
1 |
3 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
2 |
13.00 |
Lemonade Concentrate (Boil 0 min) |
Misc |
3 |
1.0 pkgs |
Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) |
Yeast |
4 |
14.08 oz |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
5 |
1.00 mg |
Potassium Sorbate (Bottling 0 min) |
Misc |
6 |
Notes
Primary Fermentation
Heat 2gallons water (RO or tap, I don't really see the difference) to 175F and turn off heat.
Stir in DME and Corn sugar to dissolve.
Cool mixture using 10 cans Lemonade concentrate.
Use sanitized SS strainer and pour into sanitized fermentation container.
Fill to 6gallons with water of choice.
Pitch yeast and wait 14days to ferment out.
Secondary
Cold Crash for 24hrs
Rack to clean/sanitized container and add potassium sorbate as directed.
Options: Added 4 bags of frozen raspberries, mangos or blackberries.
Add 1-4oz of Brewer's Best Flavored Concentrate during kegging also when using fruits.
Let sit for 3 to 5 days.
Bottling/Kegging
Heat a pint or so of water to 175F, turn off and dissolve sugar and cool with last 3 cans of concentrate.
Use sanitized SS strainer and add to mixture.
If fruit was added, clean and sanitize SS strainer and place into container to act as filter when racking so the cane is placed into the strainer.
Rack to desired container (bottling bucket or keg).
If fruit was added, add flavored concentrate and additional Potassium Sorbate, about ½ directed.This Recipe Has Not Been Rated