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**ben the brewman** · 07-08-2011, 11:00 PM

Quote:

Originally Posted by robdamanii

So if my math is correct, it would only take about 3.5 ounces of watermelon juice per 5 gallons to equal the same gravity points as about 4 ounces of priming sugar (which, unless I'm mistaken, would give the proper carbonation of 2.5 vols?)

I wish I could help more with that but I just dont know. I guess you could try it and let us know how it works lol.

stblindtiger · 07-09-2011, 03:55 PM

Quote:

Originally Posted by ben the brewman

Any updates?

Well, it's been in the keg for about a week now, and it's ready to drink. It's an OK beer. I think the spices from the Wit yeast take away from the sweetness of the watermelon. It's not real sweet. You can definitely taste melon, it's just not real sweet like a watermelon should be.

Drinkable, but not what I was hoping for.

I wouldn't use the wit yeast again.

brum · 07-09-2011, 05:03 PM

Give it some time. I felt the same way at a week. Let it sit a couple more weeks then try it again. I was pleasantly surprised.

robdamanii · 07-09-2011, 05:07 PM

I ended up doing partial mash with the following:

2 lb belgian 2 row
1.5 lb Belgian Pils
.5 lb flaked wheat
1 lb torrified wheat
4 oz aromatic malt
60 minute mash 152 degrees, 168 degree fly sparge.

Add 3lb wheat extract

1oz Tettanger 5% 60 min
.5oz Saaz 4% 10 min
.5oz Saaz 4% flamout

Cool and pitch WB-06.

OG came out to 1.048. I still need to adjust my boil volume as I ended up boiling off too much and had to top up the fermenter with about a gallon of cold water.

**ben the brewman** · 07-09-2011, 05:07 PM

Quote:

Originally Posted by stblindtiger

Well, it's been in the keg for about a week now, and it's ready to drink. It's an OK beer. I think the spices from the Wit yeast take away from the sweetness of the watermelon. It's not real sweet. You can definitely taste melon, it's just not real sweet like a watermelon should be.

Drinkable, but not what I was hoping for.

I wouldn't use the wit yeast again.

Good to know about the wit yeast! I think my two fav yeasts for this beer so far have been 1056 and american heffe.

**ben the brewman** · 07-09-2011, 05:09 PM

Quote:

Originally Posted by robdamanii

I ended up doing partial mash with the following:

2 lb belgian 2 row
1.5 lb Belgian Pils
.5 lb flaked wheat
1 lb torrified wheat
4 oz aromatic malt
60 minute mash 152 degrees, 168 degree fly sparge.

Add 3lb wheat extract

1oz Tettanger 5% 60 min
.5oz Saaz 4% 10 min
.5oz Saaz 4% flamout

Cool and pitch WB-06.

OG came out to 1.048. I still need to adjust my boil volume as I ended up boiling off too much and had to top up the fermenter with about a gallon of cold water.

Sounds pretty tasty! Let me know what you think of the wb-06 yeast. I think that was the first one i tried and thought it was a bit tart for my liking.

bmock79 · 07-13-2011, 04:45 PM

So I racked my wheat onto five cups of watermelon juice last Friday. It looks like it is done fermenting but it is still a dark red/pink color. I was under the impression that the beer cleared up and looked like a normal wheat beer... Should this clear up?

**ben the brewman** · 07-15-2011, 02:53 AM

It depends on how much juice you added. When I add 2.5 cups it has just a touch of pink to it. When you get in in a glass it will look a lot lighter too.

stblindtiger · 07-16-2011, 06:23 PM

Quote:

Originally Posted by brum

Give it some time. I felt the same way at a week. Let it sit a couple more weeks then try it again. I was pleasantly surprised.

Agreed Brum. It has been getting A LOT better. The watermelon is really starting to shine through now. I'm definitely starting to like this! It's got a nice little kick to it too!

**ben the brewman** · 07-16-2011, 10:01 PM

Mine came out a bit thin this time due to a low mash temp. I think it needs to be mashed around 155 to keep it from getting to thin in body.