Ok, so we're making a Radler/Shandy, depending on what you call it. My question is blending and stability and PH. We have brewed 100 Litres (roughly 26 gallons) of lager at 6% and hopped it to about 18-20 IBU's. We plan on cutting this in half with scratch made lemonade. So the resulting product would assume to be 3% abv. and 10 IBU's once blended with the lemonade. We obviously need some sort of sweetness to the lemonade so that everything is in balance, but I worry slightly about refermentation or the effect of a change in PH (though this will be added after fermentation is complete). We are force carbonating with a stone in-line with our kegs and filtration system and I have the ability to nominal filter down to 0.1 microns and also have potassium sorbate at my disposal, should this be enough? Should I even need to do this? Anybody have any experience with this? Or any good ideas of how to do it?
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Originally posted by SamWBrewmaster View PostOk, so we're making a Radler/Shandy, depending on what you call it. My question is blending and stability and PH. We have brewed 100 Litres (roughly 26 gallons) of lager at 6% and hopped it to about 18-20 IBU's. We plan on cutting this in half with scratch made lemonade. So the resulting product would assume to be 3% abv. and 10 IBU's once blended with the lemonade. We obviously need some sort of sweetness to the lemonade so that everything is in balance, but I worry slightly about refermentation or the effect of a change in PH (though this will be added after fermentation is complete). We are force carbonating with a stone in-line with our kegs and filtration system and I have the ability to nominal filter down to 0.1 microns and also have potassium sorbate at my disposal, should this be enough? Should I even need to do this? Anybody have any experience with this? Or any good ideas of how to do it?Mike Eme
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