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Old 08-23-2011, 02:31 PM   #1
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Default All-Grain - Watermelon Sour

Recipe Type: All Grain
Yeast: WYeast 1272
Yeast Starter: Yes
Additional Yeast or Yeast Starter: Wyeast 3278
Batch Size (Gallons): 5
Original Gravity: 12.5
Final Gravity: 4.0
IBU: 8.8
Boiling Time (Minutes): 90
Color: 3.8
Primary Fermentation (# of Days & Temp): 7 days @ 65
Secondary Fermentation (# of Days & Temp): 13.5 Months @ 70ish
Tasting Notes: Watermelon aroma and flavor. More tart than sour. Refreshing and very drinkable.

My second sour ale and took a silver at the 2011 NM State Fair.

Ingredients

Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 5.00 %
4.50 lb White Wheat Malt (2.4 SRM) Grain 45.00 %
3.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 35.00 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 10.00 %
0.50 lb Munich Malt - 10L (10.0 SRM) Grain 5.00 %
14.17 gm Cascade [5.50 %] (60 min) Hops 11.7 IBU
4.00 oz Watermelon Puree
65.00 oz Watermelon Puree
1 Pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast-Ale
1 Pkgs GF All American Ale (Wyeast Labs #1272) [Starter 125 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 12.613 Plato
Est Final Gravity: 3.279
Estimated Alcohol by Vol: 5.00 %
Bitterness: 11.7 IBU
Est Color: 4.3 SRM


Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 10.00 lb
Sparge Water: 6.19 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F


Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 3.10 gal of water at 162.6 F 151.0 F


Notes

Primary 1 week @ 65. Add lambic blend to 4oz puree and mix well before pitching. Room temp 12 months. Cold crash and add 40oz watermelon puree (6/2/2011) for 2 weeks. Shake ocasionally and allow to settle. Racked off of puree to keg 7/27/2011.

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FV's- Flanders Red, Munich Helles x2, Apfelwein, Hard Lemonade
SV1- Pumpkin Spice
SV2- Hard Cider
SV3- Empty
Kegs- Green Chili Ale, Watermelon Sour

On Deck: Celebration Ale Clone


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Old 08-23-2011, 08:08 PM   #2
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That looks just awesome. Adding it to my list. Cheers!

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Old 09-16-2011, 06:34 PM   #3
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This is something I'd love to do. How much watermelon flavor did you get out of it?

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Old 09-16-2011, 08:32 PM   #4
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Quote:
Originally Posted by womencantsail
This is something I'd love to do. How much watermelon flavor did you get out of it?
It was stronger about 2 weeks after adding the purée. We let it sit a month longer hoping for a little more sourness and the watermelon faded some. I wanted to use a seeded watermelon but in April pretty hard to come by. Had some last night and it is still there. Most people cannot identify it as watermelon unless you mention it.

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FV's- Flanders Red, Munich Helles x2, Apfelwein, Hard Lemonade
SV1- Pumpkin Spice
SV2- Hard Cider
SV3- Empty
Kegs- Green Chili Ale, Watermelon Sour

On Deck: Celebration Ale Clone


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Old 12-10-2011, 04:25 AM   #5
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Do you do anything to the watermelon besides puree it? Pasteurize? Freeze?

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Old 12-10-2011, 03:06 PM   #6
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Quote:
Originally Posted by mcarb
Do you do anything to the watermelon besides puree it? Pasteurize? Freeze?
No. Bugs pretty much took over so not going to hurt anything.

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FV's- Flanders Red, Munich Helles x2, Apfelwein, Hard Lemonade
SV1- Pumpkin Spice
SV2- Hard Cider
SV3- Empty
Kegs- Green Chili Ale, Watermelon Sour

On Deck: Celebration Ale Clone


"Be Good or Be Gone." EST. 1854
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Old 12-10-2011, 05:02 PM   #7
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Awesome, thanks. Gonna try a similar recipe with prickly pears.

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Old 06-04-2013, 06:12 PM   #8
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Default A little confused


Could you please clarify these couple of things, I've done a few AG brews and was confused how this is written out.

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 10.00 lb
Sparge Water: 6.19 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F


Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 3.10 gal of water at 162.6 F 151.0 F

Also how did you cold crash and for how long?

The last question is did you do anything to the puree before using it? Boil, freeze?? And can I substitute other fruits?



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Old 06-04-2013, 06:22 PM   #9
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Quote:
Originally Posted by wells11 View Post
Could you please clarify these couple of things, I've done a few AG brews and was confused how this is written out.

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 10.00 lb
Sparge Water: 6.19 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F


Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 3.10 gal of water at 162.6 F 151.0 F

Also how did you cold crash and for how long?

The last question is did you do anything to the puree before using it? Boil, freeze?? And can I substitute other fruits?



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I just cut and pasted out of beersmith.

I mashed at 151 for 75 min with 3.10 gal of water. Strike temp was 162.6 for my system.

Sparged with 6.19 gal at 168 degrees.

I had it sitting in the closet after adding the puree straight out of the blender for 2 weeks then tossed it in the kegerator for a few days at about 40 degrees. I will fix that part. Thanks. You can use any other fruits i'm sure.
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FV's- Flanders Red, Munich Helles x2, Apfelwein, Hard Lemonade
SV1- Pumpkin Spice
SV2- Hard Cider
SV3- Empty
Kegs- Green Chili Ale, Watermelon Sour

On Deck: Celebration Ale Clone


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