Summertime Shandy - Beer and Lemonade Meet in the Glass!
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- Опубліковано 22 чер 2024
- The Shandy is a perfect summertime drink! They are often mixed in the glass, but we took it a step further and bottled it all together.
Ingredients:
1 lb Golden Light Dry Malt Extract: amzn.to/3zb4SN7
.4 oz (11 grams) Cascade Hops: amzn.to/4bf5bUe
1/2 packet Safale S-04 Yeast: amzn.to/456TNsn
Warm Water to 1 US gallon
Additions:
[Lemonade]
52 oz Water
1 Cup Sugar
1 Cup Lemon Juice
1 teaspoon Potassium Bicarbonate: amzn.to/3XwaKKO
Insurance yeast (we used a little EC 1118)
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At around the 12:50 mark, you may see a very rough cut. There was 10 seconds of music playing while I stirred the wort. I downloaded that music from Pixabay, which is supposed to be FREE to use on videos like this. The owner of the music tried to steal our revenue and created a copyright claim. Even after disputing it, they still held to their claim. So, I took the option of removing that section of video. We apologize for the abrupt edit in that section, but, greedy unscrupulous people suck.
If I;m going to drink a shandy I enjoy Leinenkugel's Summer Shandy.
Wisconsin Crew... fist bumps
This is bloody fantastic! My first "allowed" drink was a shandy, when I was about 13... I stole so many sips from dad, in the back yard, ever since I was 6 and celebrated my first "ok, you can have one".
Lol
Granted, the lemonade used in shandies is more Sprite than traditional, the flavour is very different.
I thought shandy was lemon and radler was any fruit?
Being an Aussie, I'm not sure. Poms might use traditional lemonade, we use similar to Sprite "lemonade"
😂😂😂
My brother bought a home brewing kit for his birthday one year and he loved it. He was always brewing. His favorite was a pale ale. He also made some wine. He used that until he was no longer able to. I absolutely love watching your videos!! Keep up the great work guys!!
Foreshadowing - pop .... poP .... pOP..... POP - I like the idea of using the extract, thanks for the tip.
Our local grocery store offers freshly squeezed lemon juice by the pint for $2.99. That's *fantastic* for lemonade - the fresh stuff is really tasty.
The sight of the spaddle was a tool for foreshadowing an awesome shandy. Must try this one also.
LOL
I love a Shandy. I also really appreciate that you don't cover up your mistakes. That helps us learn. And it leads us to trust you.
Thank you.
Smell fresh lemon juice, just squeezed. Smell bottled lemon juice. We taste with our nose. Great episode.
As we said... use fresh if you prefer!👍
Hey Brian,
I just wanted to give you some props on your post edits over the last couple months.
They have been noticed and appreciated.
Well done.
Thank you! I have been trying to make things more interesting.
Brilliant channel ... best brewing tips on YT ... I haven't heard the word 'Shandy' in a long long time ... alway considered a ladys drink where i come from ... where ladies took their drink into the ladys lounge of the pub in the old days... i think it could have been my first taste of alcohol that my mother gave me as a young fella? ... they use to use the 'clear' lemonade and therefore the Shandy retained the amber colour of beer, but had a very sweet lemony taste ... a very refreshing drink ... great video... love the way you guys present and 'forshadow(ing)' each video in time series format ... it's very informative and entertaining ... thank you
Leinenkugel's summer shandy is one of my favorites
Shandy is beer+lemonade Radler (German for Cyclist) beer+fruit juice such as grapefruit i usually do a radler with a german pilsner comes out fantastic
YES! Finally you are bottle capping! That's what I do with almost everything I make... Because I started with beer and got the equipment... And too many bottles! 😂
I have mead in bottles!
I have wine in bottles!
I have cider in bottles!
I have beer in bottles!
And I have a few mystery bottles I forgot to lable... Lol
Lol
That beer is the same colour going in as it is going out :) Also thanks! I have an overachieving lemon tree and don't drink much lemonade - but I enjoy a shandy! Solved what to do with all those lemons!
Jolly Jupiter had this in his debut novel Beards And Beers, an adventure Brewing, only he called it a Rattler
Never heard of him...
@CitySteadingBrews he is a fairly new author. Since you like Douglas Adam's and Sir Terry Pratchett, you'd probably like him.
Canadian is resurrected is a Dwarven mining camp and had to Save Beer from being horrible. It's a comedy, and there's brewing. Enjoy :)
A radler is typically supposed to be beer and sprite or other soda
Good project- thanks. I discovered Shandy while going to college in New Zealand in late ‘70s but I didn’t drink it because it was considered a “girls drink”! Years pass, I mature somewhat and now find I much prefer a Shandy or 3 on a hot summer afternoon vs straight beer.
Great video! I didn't know what a Shandy is. I gotta try that Quick Extract beer 👍🏽
Your new scoring system is going to take some getting used to. It's a little confusing but we'll work with it. This almost sounds like one of the beers they serve in Germany during Octoberfest.
Hey all. Just added a cranberry cider to the pipeline (calling it a cider because there is some apple juice integrated, plus I plan on it being lightely carbonated with an abv 4-6%). Will have to let you know how it turns out. Once again, I appreciate the quality and frequency of your content.
Thanks for watching!
103.5 W.O.R.T
Lol
BrewsNews and weather on the hour!
Hops are the Foreshadowing Devil!
I Britain Shandy is very popular in the summer. It was sold at 2% in the grocery store. It did not need a liquor license. I used to take a Shandy with my pack lunch to school. Not a comment from any teacher. Shandy is made using lemonade pop or soda which is like 7up. Clear, carbonated and sweet. Not with real lemonade. Pour half a glass of lager and top off with lemonade soda of some kind. They sell quart bottle of lemonade. Ice cold it is a refreshing drink anytime really.
Sure. We just wanted to make something like it that is fermented and bottled.
@@CitySteadingBrews I have tasted these so called Shandies and found them to be pretty horrible. The idea is to have a beer like drink that is mildly alcoholic and refreshing.
Ours was pretty good 🤷♂️
New subscriber today - you guys are great! I'm just getting into this hobby so I'll be lurking around your channel. Thanks for what you do!
Welcome!
I and many others really appreciate all your work. Thank you.
Happy to help.
Big fan of the new scoring system, excellent video.
I loved your intro summary. When I started drinking I loved leinenkugel's sunset wheat or summer shandy beer
Very cooolll...🙂
The foreshadowing was good. 😅 Seems like something to try. 😊
Gotta make this and btw we love the sheets
Hurray! Using the spoon side of the spaddle!
Giggles watching ya spaddle the beer into a glass. Looks like a great recipe...
I would love to try that beer.
It's easy to make.
Another good one! Foreshadowing? I guess that would be the caps blowing off. I figured your bottle pressure "gizmo" was going to be costly, but not really...of course, it only works if checked! 😂😂😂
Used to be a brewery around here called Saxer, made a really amazing lemon lager. Unfortunately disappeared years ago, missed that beer. Think I might be having to try this one!
I kinda agree on hops. I love hops aroma and flavor, could really do without the bitter. But that can be controlled with variety and boiling times.
Agreed!
Lower ABV is perfect for this weather.
It's a big production
You can use sodium bicarbonate (baking soda) to increase the pH if you don't have potassium bicarbonate, but I would suggest adding it gradually a tasting in between additions, because adding too much sodium bicarb can add a salty flavor to your brew.
Yup. We mentioned that 👍
My guess is I’ll be making this. Foreshadowing of course.
Lol
Completely off subject, I was watching an older episode with the musical opening, and it always reminded me of something...
Then it hit me!
The intro to Alton's Good Eats!
Not the same, but same feel!
(Sorry, the musican in me)
❤
That was intentional. 👍
Foreshadowing!
now I am making hop extracts with high proof alcohol and a little baking soda to bring the PH up a little to extract it better. It's like you can just squirt some in your glass and its way better it seems.
Interesting.
Just heads up shandy is a traditional drink from the UK.
The lemonade referred to on recipes is not American style lemonade but clear lemonade like sprite or seven up in the U.S. it makes quite a different drink. Wikipedia at the moment seems to suggest ginger beer as n alternative which I have never seen or heard of. I have lived in the UK all my life
Yup, the Sprite is a UK thing. Found that out after.
Foreshadowing? What could possibly go wrong?
I liked the old scoring system . How on the earth we get occasionally eleven in new system .
We don't. :)
Though I see someone giving a 6 at some point anyway.
Great Vid. Thanx. Shandys are pretty common and very popular here in Germany. And every bigger brewery offers a premixed one. You Even get it with different lemonade flavours: lemon, bloodorange, grapefruit etc.
I‘m really pumped to try out my own 👍
Edit: now that I watched till the end, I‘m thinking about making the lemonaid with a non fermentable sugar. That should work - right? That way I can measure out the sugar I want to carbonate the batch with and prevent overcarbonation, or even forcecarbonate in a keg (my prefered method) 🤔
If you prefer.
A very FORESHADOWING video! (=
Ha!
Try using crystallized lemon instead of lemonade. You get a strong lemon flavor and don't have to add more sugar so easy to control carbonating, also lime is awesome to use.
For a shandy, you use lemonade, but for a lemon flavored beer, you have a good point!
When doing the cocktail version i always use the palest I can. One of the only times i will reach for an ipa. A little lemonade goes a long way and vastly changes the character.
That's part of why only did half as much lemonade.
Cascade hops? I guess you're warming up to grapefruit flavors. :D Sorachi Ace would be a great alternative for a shandy, as it has a nice lemon citrus flavor and aroma.
"Thank you, Vanna." LMAO!
FORESHADOWING!
Not really. I had it. It went with the theme!
I would love to see you guys try making a Sour. I've seen the sour yeast and I'm curious what sort of recipe you guys would come up with.
The thing is neither of us like sours.
In Australia a Shandy is Half Beer and Half Lemonade. Now in australia lemonade is what we call Sprite, 7up or Schweppes Lemonade. Not what is lemonade is USA. It's a good summer drink when dont what full strength beer.
How did y'all measure the temperature during pasteurization with everything capped?
We used a sous vide. I have tested the time to get a bottle to temp with our setup based on water temp.
Since you’re only trying to kill the yeast in the bottles, do you need to go up to pasteurization temp or just above max temp range for the yeast? As a home brewer I am not thrilled with the idea of pasteurizing beer except when it’s at the wort stage.
Kill temp is 120. 140 is not much higher but it's peace of mind. There is essentially no flavor change.
Suggest looking at the BJCP score sheets that that kind of help you on yours.,
Too complex for what we need.
@@CitySteadingBrews Wanted to add when first starting to learn make beer the owner of the Home Brew store. Recommends letting your beer to sit 2 weeks after fermentation. The yeast will do some cleaning up after themselves. Did this recently brewed on May 4th, and on May 25th bottled and bottled conditioned without any issues. 3 weeks won’t hurt the yeast
i'm glad that the foreshadowing didn't turn out to be bottle bombs; makes me hopeful that if i were to screw up it would also be the caps that fail rather than the glass.
i didn't quite catch it: did the caps fail while pastorizing or while fermenting in the bomb shelter?
While pasteurizing.
Awesome. Why not use corn sugar as a lemonade sweetener, add to wort and ferment the whole thing?
Sure if you want to. I wanted to dilute the ABV with lemonade and keep the lemon unfermented to simulate how shandies are normally served.
Foreshadowing
Did the ph adjustment affect flavor? Lemonade should be tart, acidic... would acid help? Just asking, I have no idea since I'm not tasting it.
The small amount of change wouldn't affect flavor.
Foreshadowing..since the scale goes to 5, how long will it take to get a 6?
Not gonna happen!
(probably)
greetings from South Africa ,love your videos ,have you ever tried pineapple beer ?
Isn't that just lemon wine?
Great watch...Love the new scoring system ! Have a blessed rest of the weekend and a better one the next 🎉
Thanks!
This is not the first time I’ve seen you make beer from dry malt extract and I really want to. I just don’t have any empty fermenters at the moment.
Quick question on a couple bochet meads I have going; the two I have going have had a really good vigorous fermentation going on consistently for the past 4 weeks and one is at 5 weeks. It’s still going strong. But I’m just curious about how long it took for any of the bochets that you’ve done. Not complaining about it, but I’ve never had a brew be this active for this long.
I honestly don't remember, but fermentation time varies with temperature, sg of the must, yeast type, must components... there's many variables. That said, have you take a reading?
@@CitySteadingBrews forgot to put that in the last one. Yes it started at 1.100 and it’s at 1.023 as of this morning. I like to let them go until they stop on their own with no additives. I started a 4-gal traditional about a week before the bochet and it’s done already. It’s my first bochet and I was just curious if they’re lazier than other meads.
On the intent part I understand it as, for example, my “blueberry cider” it’s still in its first month, and it tastes like a dry red wine. (No apple flavor, no blueberry flavor) Maybe was the brown sugar (.5 lbs), maybe was the bread yeast (Saf instant), maybe was young Great Value Blueberries.
Could be just young too.
@@CitySteadingBrews that’s what I was thinking, if it doesn’t get any better, I know now how to make cooking wine, there are no mistakes, only happy accidents.
I can tell you the yeast is not the culprit, but the brown sugar may have detracted from the flavors. Do you have a full recipe? Readings?
@@CitySteadingBrews 1.351 lbs of blueberries, 12 cups of Mott’s apple juice (SG: 1.044), 3g of SafInstant yeast, 1 tsp of Fermaid-O, .505 lbs of brown sugar (I assumed half would give me about 23 points of gravity) after mixing all I got an OG of 1.076 but I believe it’s not real (more had to be released from the blueberries). Added 1 tsp of pectin enzyme at Day 2 (it arrived in the mail that day). Added 1/2 a Ceylon cinnamon stick at 2 weeks as fermentation was done (no more activity). At 4 weeks I racked (SG: 0.994) and added the 1.649 lbs of blueberries and the other 1/2 of the cinnamon stick. Temps have been 65-81 F throughout the day.
@@CitySteadingBrews OG: 1.076. 12 cups of Mott’s apple juice (SG: 1.044). .505 lbs of brown sugar. 1.351 lbs of frozen blueberries. 1 tsp of Fermaid-O. 3g of Saf Instant bread yeast. At Day 2-4 1 tsp of pectin enzyme. Week 2, 1/2 Ceylon cinnamon stick. Racked at Day 28 with SG: .994, added 1.649 lbs of the same frozen blueberries and the other 1/2 of Ceylon cinnamon stick. SG measured at 1.000. I believe it’s fermenting those extra sugars slowly. (I don’t know where my comment went as soon I saw your response, sorry.)
Out of curiosity, have you guys ever considered making a video about gluten-free beer? My dad has celiac and I've wanted to experiment with gluten-free beer for him. I've made mead using your videos for a bit now and your channel was super useful for tips and tricks when starting out.
We are working on something.
I have the 8 gallon version of that fermenter in my wish list. What do you think?
Sure if you want to make 8 gallon batches.
@@CitySteadingBrews Was wondering about the seal, Buckets can be finicky since I can no longer find the screw on lid type.
The seal is unimportant really. If it keeps bugs out, it does the job.
I imagine Citra hops would work too.
Yup, would be nice actually.
Oh, my Cidre guess was wrong. It´s a Radler.
Shandy actually, but a Radler can be the same...
The bucket is translucent
Dodged the bottle bomb (bullet). My swing tops have not exploded either, because the caps seem to crack first...thankfully.
That's what I was talking about in my last comment, to make a bottle fail to see the mechanics of it. Things like How powerful is this potential bomb I put in my house? Should I have done this? I was thinking that just the top or cork would pop off. But what about screw tops? Should I avoid those? Same thing with oxidation. What does it look like? Can you tell b4 you taste? How hard/easy is it to do? I started a braggot last week. Since I'm new, I dont have alot of fermenters. I had to use my Big mouth bubbler for a gallon brew. Alot of head space. So did I mess it up b4 I even started? I've been worried about it.
We aren't going to produce failures on purpose. It's just a bad thing to show.
I think it would be best for me to leave brewing to the professionals. Seems like there's to much potential danger for a novice in their home. Maybe if I had a garage or something. But not in my house. Ah well, onto new hobbies hopefully that don't have potential for explosion.
Honestly, in all my years of brewing, this was the closest to a dangerous situation we have had. Carbonating can be tricky, but otherwise, there's about a zero chance of any explosion. But, if it's not for you, I wish you all the best.
As to the power of a failed bottle...its powerful. The bottles I had explode, embedded glass shards in the opposite wall of my kitchen...12 feet away, as well as in my ceiling. Homebreweing itself is extremely safe...use caution when carbonating.
Foreshadowing.
hey how is that old wine you found doing
We did a video on it...
@@CitySteadingBrews is it that video 10 months ago?
Huh, interesting, where I come from a shandy was beer and ginger ale.. Or I was taught wrong haha
Have you ever tried beer and ginger ale?
I'm going to have to give this a try!
Have not tried that.
The word your looking for is translucent :p
But I meant you can't see through it, right?
A translucent bucket is certainly an improvement over an opaque one. It's still plastic, however
I don't have as much issue with plastic for primary.
I havent made a good beer yet but I've just done my first start on Mead today and already made a slight mess up haha. So to preface I'm in the UK and wanted to try and get the ratios wight to some recipies. I made a miss calculation and had 1.35kg of honey at first but my initial reading was only going to give 5% ABV. I added another 350g of honey to make it 1.7KG or about 3.7lbs 😬 Turns out I dont think I'd mixed enough because the OG went up to about 1.11. Hoping this doesnt taste too bad by the time it finished and isnt too strong either. p.s. did add a cup of tea too it but the British brand made it much darker than expected, still tastes good though :D
1.100 is a good starting point for a mead.
@CitySteadingBrews that's reassuring, thank you. Hopefully it all turns out OK 👍
Semi-opeic,Semi-transparent,potato,potado
Foreshadowing lol
Fun fact...it's just S-04, not US-04! Confusion comes from the similar US-05
You are correct!
I feel like you could more precisely grade the brews with the same criteria on the scorecard just out of 10 instead of 5.. that or use decimals on the 5 scale rating.. just my opinion
Precision isn't a good thing in a biased opinion. A 7.5 one day could be a 6 or 8 on another. That makes it a 4 on the new scale. "Above average". Any more nuance than that is meaningless in reality.
Ooo... you're foreshadowing that we're going to add this to our list of things to make!
Going to check it every day...😂🤣😂 oh, Brian... you really shouldn't lie to us like that!😂
I don't lie.
@@CitySteadingBrews complete & utter sarcasm!! Would never seriously think you would. Just know how life moves in the summer when we have gardens & brews & all the things to do.
My all time fave is English Bitter shandy! thay are sooo nice! Think part of the problem with brewing with the lemonade would be the sugars are eaten while normaly its added to complete bear so adds a suttle sweetness :) great show as usual!
That's why we pasteurized partway through...
@@CitySteadingBrews Ah missed that! interesting!
That's what caused the caps to pop. They were over carbonated because I didn't check as I should have.
Not sure if you noticed but most RealLemon products have "ates" in them even though its 100% real juice :( oh well
Probably for shelf longevity.
lol a Radler Mead
It's not mead at all.
This looks like an awesome mead recipe
@LordOfTheReefer it's not mead.
@@CitySteadingBrews But a low ABV braggot with pilsener malt (or comparable LME/DME) and lemon would be. You're giving me idea's.🍻
@elricthebald870 ahh
🦏🦏🦏🦏🦏🦏🦏🦏🦏🦏🦏
What does that mean?
@@CitySteadingBrews Saw the Rhino.
Ahh!
4shadowing
foreshadowing
why drink
Why drink?
For consistency I'm pretending y'all divide your final score by 2😅
Almost works...
Isomerization occurs at 178 degrees.
Anything above 175 actually. But we did boil it so it occurred. Some say it is more effective with malt present.
how do you not get off flavors pitching ale yeast at 100+ degrees?
It just doesn't.
my guess are wrong...
I think the score cards should definitely account for more importance given to the taste and intent categories. As always, love what you guys do. Thanks
Forshadowing
for me a shandy has to be fizzy clear lemonade, about a quarter of the glass added to the beer after the beer has been poured! Anything less than a quarter is a Top! and anything more is a Deck, or if way more lemonade, a daddy's pop or kid's pint, but defo not a shandy.
Ok.
@@CitySteadingBrews hahaha wasn't having a go, just the definition from my part of the UK. We have lot's of names for different ways of "adulterating" beer and spirits to make them, "acceptable" ; )
@@CitySteadingBrews wasn't having a go. Just saying how we define it in my part of the UK. We have lot's of names for making drinks sound "acceptable", and quite a few more for not so much! ; )
Lemonade in the rest of the world is what you call sprite. Fresh lemonade is what you call lemonade. Shandy isn’t made with fresh lemonade.
Ahh well, I saw lemonade and went with it, lol.
@@CitySteadingBrews I’d love to try what you made, I’m sure it was lovely. If you want a sense of a shandy though try it with sprite. The mix is personal preference. I like about a two thirds beer. Half and half is very normal in a British pub. I’ve reread my comment and it was a bit abrupt for which I apologise. Love your videos.
All good, thanks for the input.
FORESHADOWING much? :D
Lol
FORESHADOWING! Oh no, that doesn't sound good.
Just me but i find real lemon concentrate an abomination.
I did say you can use fresh if you prefer.
Your wife must not be feeling it today not to talkative
The video is recorded over several weeks, lol. She isn't naturally talkative though.
@@CitySteadingBrews But when she does, she's always got something cool to say.
Totally.