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.