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Watermelon Ale

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

Original Gravity:

1.047

Final Gravity:

1.016

ABV (standard):

4.1%

IBU (tinseth):

15.6

SRM (morey):

8.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Belma (Pellet)		15.61	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target 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	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

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!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2014-09-05 18:57 UTC

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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