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Watermelon Ale

157 calories 19.3 g 12 oz
Beer Stats
Method: Partial Mash
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 75% (brew house)
Source: HG Brewing
Calories: 157 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created Friday September 5th 2014
1.047
1.016
4.1%
15.6
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Amber6.6 lb Liquid Malt Extract - Amber 35 10 90.6%
11 oz American - Carapils (Dextrine Malt)11 oz Carapils (Dextrine Malt) 33 1.8 9.4%
7.29 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Belma0.5 oz Belma Hops Pellet 10.4 Boil 60 min 15.61 50%
0.50 oz Belma0.5 oz Belma Hops Pellet 10.4 Aroma 0 min 50%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
1 gal Mash grains -- 152 °F 30 min
0.5 gal Sparge grains, boil, add LME, top up to 3.5 gal, boil, begin hop schedule -- 170 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
2 qt Watermelon (Pureed pulp) Flavor Primary --
1 tsp Gelatin Fining Secondary --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 174 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 3.5 14  
Grain absorption losses (steep / mash) -0.09 -0.3  
Volume increase from sugar/extract (early additions) 0.56 2.2  
Starting boil volume 3.97 15.9  
Boil off losses -1.5 -6  
Hops absorption losses -0.04 -0.2  
Post boil volume 2.44 9.7  
Fermenter Volume 2.44 9.7  
Top off amount 2.81 11.3  
Target batch size 5.25 21  
Total: 6.31 25.3
 
Notes

Primary ferment for 5 days.
Scrape the pulp from watermelon rind into a blender to get about (2L) of pulp. Puree the pulp for about 30 seconds then add it to the primary fermenter (plenty of head space)
Fermentation of the fruit sugars should be complete within 1-3 days and the beer can be transferred to secondary. Let sit for one week, add Gelatin (optional) and cold crash for 3 days. Remove to warm up overnight, prime and bottle. Condition 21 days. Chill overnight...enjoy! Great beer!

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  • Last Updated: 2014-09-05 18:57 UTC