OK, so I know that there are a lot of Watermelon recipes on this site. Most people use mayyybe half a gallon of juice in secondary. But what if, for competition reasons, I need to use 50% or more juice in my beer?
I am making a Watermelon Saison and need some advice on my juice additions.
Basically I'm using a Fantome as the base to make 2.5gal of wort with Wyeast French Saison. I am then planning on adding 1gal of watermelon with maybe a pound extra of corn sugar dissolved into it at flameout. This will make a pretty dry beer.
After week 1 I will rack into 2nndary and add .5 gal, adding .5 more gal of watermelon juice at the end of week 2, and finally .5gal juice before bottling.
I'm trying to balance dry and citrusy with sweet and delicious. I know this is kind of a frankenstein and wacky but that's kind of the point.
Any thoughts on the juice additions will be appreciated!