I have a wheat beer I'll be bottling this weekend. I want to add some lemon flavor to a portion of the bottles, creating something akin to (but hopefully better than) Leinie's Summer Shandy. Very refreshing for summertime.
I've had no luck finding any tips on this, although I was told to use a drier (not too sweet) lemonade in the mix. Any suggestions on how to do it, what to use and what to watch out for are appreciated.
Maybe add a bit of Limoncello, some other lemon liqueur, or lemon extract.
Another option would be to bottle about 60% beer and 40% lemon-lime soda. This is how authentic Austrian Radlers are made (although a lot of people seem to think they're made of lemonade), which I think are considered a type of shandy. This weakens the strength of your beer, but makes for a very thirst-quenching, crisp brew. The drink was originally developed for bikers in the Alps, so it's not going to be insanely sweet.
I agree with brewchez though about over-carbonating and bottle popping potential. With the sugar and carbonation already present in the soda (and lemonade, if you decide to go that route), you might consider lowering, or not adding any priming sugar, and conditioning them in a cooler or something to minimize damage.
Add lemonade to your bottling bucket after you bottled the normal portion of wheat beer. Remember that most lemonades will contribute sugars that the yeast will eat. Try to figure out the content you are adding and subtract it from the priming sugar. Watch out for bottle bombs.
It is easy to figure out the volume of lemonade to add by doing it on a small scale.
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