This grapefruit variation of Susquehanna’s World Beer Cup gold medal-winning shandy is light, fruity, dry, and refreshing with just the right kick of grapefruit bitterness.
Brewhouse efficiency: 72%
4 lb 5 oz (1.95 kg) 2-row malt
2 lb 14 oz (1.3 kg) wheat malt
1 oz (28 g) Sterling [7.5% AA] at 10 minutes
1 gal (3.78 l) fresh-squeezed pink grapefruit at the end of fermentation
1 package American Ale
Mash at 150°F(66°C) for 75 minutes, then sparge at 168°F(76°C). Boil for 60 minutes, adding hops the last 10 minutes. Cool, oxygenate, and pitch the yeast.
Ferment in the primary for 4 days at 67°F(19°C), then rack to a secondary and ferment for 10 days at 67°F (19°C). Add pink grapefruit juice at the end of fermentation.
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