All-Grain - Watermelon Wheat - Page 2

Issius · 10-17-2009, 01:18 AM

I'm guessing you're asking the poster, but I got the juice by pureeing the watermelon in a blender and then straining through a cloth. You can squeeze out a lot of juice that way, just avoid getting too much pulp, its a pain in the ass because it'll just be more mess in your primary and it doesn't contain as much flavor.

My beer is about a week old in bottles (used DME for priming sugar, if it means anything) and it tastes sweet in the middle and finishes with an almost cucumber taste. Very smooth. I think its going to turn out really nice, though I don't really get any watermelon right now so maybe I did something wrong?

**DubbelDach** · 10-18-2009, 07:39 PM

Quote:

Originally Posted by RandalG

So how did you get the juice from the melon in a blender or some other way?

Chopped it up with a knife, then mashed in a bowl with a mashed potato masher. Then strained.

MarcJWaters · 01-04-2010, 08:41 PM

Me being still somewhat new to conversions - is there any way that we could convert this recipe for those of us who only do extract?

Thanks!

MarcJWaters · 04-21-2010, 11:51 PM

Yeah, I will be making this.

What is the best way to squeeze the juice out? Cube it and then stick it in a juicer?

**DubbelDach** · 04-22-2010, 04:13 PM

Quote:

Originally Posted by MarcJWaters

What is the best way to squeeze the juice out? Cube it and then stick it in a juicer?

If you have access to a juicer, I'm sure that would work. But I...

Quote:

Originally Posted by DubbelDach

Chopped it up with a knife, then mashed in a bowl with a mashed potato masher. Then strained.

MarcJWaters · 04-23-2010, 02:49 AM

What you did there... I saw it.

**cercueil** · 04-23-2010, 03:16 PM

Quote:

Originally Posted by MarcJWaters

Me being still somewhat new to conversions - is there any way that we could convert this recipe for those of us who only do extract?

Thanks!

3.75 lbs liquid pilsner extract or 3 lbs dry pilsner extract
3 lbs liquid wheat extract or 2.4 lbs dry wheat extract

If you know the liquid is fresh I would go with that but if not I would use dry malt. There are no specialty grains to steep so this recipe is nice and easy. The rest of the process remains the same.

k1200rsvt · 06-03-2010, 04:35 PM

I am just starting all grain so I am a little new on the mashing process...Do you have notes on what temperature you mashed at? And how long you mashed? Thanks.

**DubbelDach** · 06-07-2010, 03:35 PM

Quote:

Originally Posted by k1200rsvt

I am just starting all grain so I am a little new on the mashing process...Do you have notes on what temperature you mashed at? And how long you mashed? Thanks.

Without looking, I'd wager I did 152F or so for 60 mins.

Jaysus · 06-07-2010, 03:40 PM

The new logo looks nice!