Summer Watermelon Habanero Wheat - Beer Recipe - Brewer's Friend

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Summer Watermelon Habanero Wheat

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.04 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday April 18th 2024
1.056
1.010
6.1%
20.8
4.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Bohemian Pilsner Malt5 lb Bohemian Pilsner Malt 36.8 2.43 40.4%
5 lb Weyermann - Pale Wheat5 lb Pale Wheat 36 2 40.4%
1 lb BSG - Flaked White Wheat1 lb Flaked White Wheat 36 1.6 8.1%
12 oz Weyermann - Acidulated12 oz Acidulated 27 3.4 6.1%
6 oz Flaked Oats6 oz Flaked Oats 33 2.2 3%
4 oz German - CaraFoam4 oz CaraFoam 37 1.8 2%
12.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.8 Boil 60 min 20.79 25%
1 oz Yakima Chief Hops - Nugget1 oz Nugget Hops Pellet 14.5 Dry Hop (High Krausen) at 65 °F 4 days 25%
2 oz Motueka2 oz Motueka Hops Pellet 7 Dry Hop (High Krausen) at 65 °F 4 days 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Chalk Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
1 g Slaked Lime Water Agt Mash 1 hr.
0.50 tsp BSG - Fermax Yeast Nutrient Other Boil 15 min.
1 tbsp Crushed Coriander Flavor Boil 5 min.
1 each habanero chili, dehulled, seeded and quartered Flavor Boil 5 min.
1 each Lime Zest Flavor Boil 5 min.
1 each habanero chili, hulled, de-seeded, pureed and covered with vodka Flavor Secondary 4 days
96 oz pure watermelon juice Flavor Secondary 4 days
5 ml watermelon flavoring Flavor Bottling 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.6 oz       Temp: 68 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
I use my Boston tap water from the Quabbin treated to remove chlorine and chloramines. I use citric acid to adjust pH down on this recipe to complement the watermelon/lime
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Infusion -- 152 °F 60 min
Vorlauf -- -- 20 min
4 gal Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.64 18.6  
Mash volume with grains 5.63 22.5  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.04 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.84 35.3
Equipment Profile Used: System Default
 
Notes

Some people are bonkers about chili heat--I am not. I will sometimes put 1/6 pepper strips, soaked in vodka, into 6 bottles to make a 6 pack for the more obsessive hotheads. My goal was to have a "warm" back of the mouth heat that sneaks up on you, not a heat that smacks you over the head.

Day 4: Rack and dry hop:
Bag and tie off hops and habanero/lime zest, add to carboy with watermelon juice.
Purge carboy of air with CO2.
Rack from Primary and set at 65 for about 10 days.
Rack to bottling bucket. Taste sample and Prime with 5.5 oz. dextrose. Bottle and carb.

I also taste after racking on bottling day and correct for flavor with the watermelon flavoring and chili extract. The watermelon flavor really blooms, thus I add it initially during the secondary so that it has time to bloom prior to sampling/finishing.

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  • Last Updated: 2024-05-12 13:52 UTC