Susquehanna Brewing Co. Sunny Spot Shandy Recipe

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.

ALL-GRAIN

Brewhouse efficiency: 72%
OG: 1.039
FG: 1.008
IBUs: 10
ABV: 4.7%

MALT/GRAIN BILL

4 lb 5 oz (1.95 kg) 2-row malt
2 lb 14 oz (1.3 kg) wheat malt

HOPS SCHEDULE

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

YEAST

1 package American Ale

DIRECTIONS

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.

From ingredients to equipment, process, and recipes—extract, partial-mash, and all-grain—The Illustrated Guide to Homebrewing is a vital resource for those new to homebrewing or those who simply want to brew better beer. Order your copy today.