Aslin El Frutero with Watermelon - Beer Recipe - Brewer's Friend

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Aslin El Frutero with Watermelon

160 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit and Spice Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Aslin Beer in Alexandria, Virginia
Hop Utilization: 99%
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-aslin-el-frutero-with-watermelon
Created: Sunday September 15th 2024
1.049
1.010
5.1%
1.4
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 lb Prairie Malt - Two-Row Pale4.6 lb Two-Row Pale 39.1 2 52.9%
3.10 lb American - White Wheat3.1 lb White Wheat 40 2.8 35.6%
8 oz Maltodextrin8 oz Maltodextrin 39 0 5.7%
8 oz Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose 42 0.5 5.7%
8.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Saaz0.33 oz Saaz Hops Pellet 3.5 Boil 15 min 1.38 100%
0.33 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each watermelon Water Agt Whirlpool 20 min.
0.35 oz Sea salt Spice Secondary --
4 oz lime juice Spice Secondary 4 days
0.15 oz habanero powder Herb Secondary 4 days
 
Yeast
White Labs - Lactobacillus plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 100 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.89 11.6  
Mash volume with grains 3.5 14  
Grain absorption losses -0.96 -3.9  
Remaining sparge water volume (equipment estimates 5.26 g | 21 qt) 1.25 5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.13 16.5
Equipment Profile Used: System Default
 
Notes

ill the grains and mash at 152°F (67°C) for 60 minutes. Lauter and sparge as necessary to obtain 6.5 gallons (25 l) of wort.

Cool the wort to 105°F (41°C), add the Lactobacillus, and cover tightly. Allow to acidify for 24–36 hours or until pH drops to 3.5.

Boil for at least 15 minutes, adding the dextrose, maltodextrin, hops, and watermelon according to the schedule. Chill the wort to 68°F (20°C), aerate well, and pitch the ale yeast.

Ferment at 68°F (20°C) for 3 days, then add the salt, habañero, and lime juice. Allow the temperature to free rise to 72°F (22°C) and the wort to fully attenuate.

Chill, transfer off the hops and adjuncts, package, and carbonate.

BREWER’S NOTES

For the chile, we used dried habañero powder, but you could try a small amount freshly chopped habañero pepper to taste.

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  • Last Updated: 2024-09-15 18:14 UTC