- Recipe Type
- All Grain
- Yeast
- Wyeast 1010 (American Wheat)
- Yeast Starter
- 1250ml
- Additional Yeast or Yeast Starter
- Wyeast 5335 (Lactobacillus) with 1000ml starter (as per package)
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.045
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 9.7
- Color
- 3.1 SRM
- Primary Fermentation (# of Days & Temp)
- 10
- Secondary Fermentation (# of Days & Temp)
- 4
- Additional Fermentation
- For Souring mash\transfer to kettle. Cool to 110f\Cover airtight. Waited 48hrs. 3.5ph
- Tasting Notes
- Mildly sour. Watermelon is awesome. Almost a sweet tart but finishes sour.
Ingredients:
------------
Amt Name Type # %/IBU
21.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 1 -
8.0 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 2 5.0 %
5 lbs 8.0 oz Wheat - Red Malt (Briess) (2.3 SRM) Grain 3 55.0 %
4 lbs Pilsner Malt (Rahr) (1.7 SRM) Grain 4 40.0 %
0.25 oz Chinook [13.00 %] - Boil 45.0 min Hop 5 9.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
0.35 oz Epsom Salt (MgSO4) (Boil 10.0 mins) Flavor 8 -
0.75 oz Coriander Seed (Boil 10.0 mins) Spice 9 -
1.0 pkg American Wheat Ale (Wyeast Labs #1010) [ Yeast 10 -
1.00 pt Watermelon Concentrate (Primary 1.0 days Other 11 -
1.0 pkg Lactobacillus (Wyeast Labs #5335) [50.28 Yeast 12 -
2.00 oz El Dorado [15.00 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.00 gal of water at 181.9 F 150.0 F 60 min
Sparge: Batch sparge with 2 steps (1.72gal, 4.52gal) of 168.0 F water
Notes:
I did 150F single infusion 60 min. Transferred to kettle. Cool to 110F pitch lacto starter. I did not use any heat source. My end temp for souring was 82f as it was hot outside. I hit the wort with 5 mL lactic to bring ph down to 4.5 to discourage unwanted bacteria from invading the wort. This entire souring process took less than 48 hours in my outdoor brew cave right in my boil kettle with the lid on. Again, 78F-110F is fine for this particular strain of lacto.
When my ph was 3.20 and I began the boil. Added bittering hops for less than 10 IBU. 60 min boil, hop full boil, add 1 ounce sea salt and one ounce lightly cracked (not crushed) coriander in hop bag at 10 min to go. I do recommend a healthy pitch from a starter. I don't think it is necessary to double, but at least a single starter is best.
Normal ferment in the mid to upper 60F's for 10-12 days. The "magic" is the watermelon addition. I froze 1/2G fresh melon juice in a milk jug. Turn jug upside down over a quart mason jar and let it melt. The concentrate drains first. collect 32 oz. Freeze that 32 oz and do the melt/drip trick again and collect 16 oz essence. This is your pitch when you rack to keg for conditioning. Freeze until ready to use with one day left in fermentation.
------------
Amt Name Type # %/IBU
21.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 1 -
8.0 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 2 5.0 %
5 lbs 8.0 oz Wheat - Red Malt (Briess) (2.3 SRM) Grain 3 55.0 %
4 lbs Pilsner Malt (Rahr) (1.7 SRM) Grain 4 40.0 %
0.25 oz Chinook [13.00 %] - Boil 45.0 min Hop 5 9.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
0.35 oz Epsom Salt (MgSO4) (Boil 10.0 mins) Flavor 8 -
0.75 oz Coriander Seed (Boil 10.0 mins) Spice 9 -
1.0 pkg American Wheat Ale (Wyeast Labs #1010) [ Yeast 10 -
1.00 pt Watermelon Concentrate (Primary 1.0 days Other 11 -
1.0 pkg Lactobacillus (Wyeast Labs #5335) [50.28 Yeast 12 -
2.00 oz El Dorado [15.00 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.00 gal of water at 181.9 F 150.0 F 60 min
Sparge: Batch sparge with 2 steps (1.72gal, 4.52gal) of 168.0 F water
Notes:
I did 150F single infusion 60 min. Transferred to kettle. Cool to 110F pitch lacto starter. I did not use any heat source. My end temp for souring was 82f as it was hot outside. I hit the wort with 5 mL lactic to bring ph down to 4.5 to discourage unwanted bacteria from invading the wort. This entire souring process took less than 48 hours in my outdoor brew cave right in my boil kettle with the lid on. Again, 78F-110F is fine for this particular strain of lacto.
When my ph was 3.20 and I began the boil. Added bittering hops for less than 10 IBU. 60 min boil, hop full boil, add 1 ounce sea salt and one ounce lightly cracked (not crushed) coriander in hop bag at 10 min to go. I do recommend a healthy pitch from a starter. I don't think it is necessary to double, but at least a single starter is best.
Normal ferment in the mid to upper 60F's for 10-12 days. The "magic" is the watermelon addition. I froze 1/2G fresh melon juice in a milk jug. Turn jug upside down over a quart mason jar and let it melt. The concentrate drains first. collect 32 oz. Freeze that 32 oz and do the melt/drip trick again and collect 16 oz essence. This is your pitch when you rack to keg for conditioning. Freeze until ready to use with one day left in fermentation.
