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Aslin El Frutero with Watermelon

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

Original Gravity:

1.049

Final Gravity:

1.010

ABV (standard):

5.1%

IBU (tinseth):

1.4

SRM (morey):

3.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.33 oz	Saaz (Pellet) 0.32999999924515 oz Saaz (Pellet) Hops		1.38	100%
0.33 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2 each	watermelon	Water Agt	Whirlpool	20 min.
0.35 oz	Sea salt	Spice	Secondary	0 min.
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

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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-09-28 00:33 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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