Hull Melon Pale Ale Help

[MrEggSandwich]

Whatcha think?


HOME BREW RECIPE:
Title: Summer Pale Ale
Author: KR

Brew Method: Partial Mash
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.040
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.050
Final Gravity: 1.010
ABV (standard): 5.32%
IBU (tinseth): 46.12
SRM (morey): 5.52

FERMENTABLES:
4 lb - American - Pale 2-Row (44.4%)
3 lb - Dry Malt Extract - Light (33.3%)
1 lb - United Kingdom - Maris Otter Pale (11.1%)
0.5 lb - Canadian - Honey Malt (5.6%)
0.5 lb - Turbinado - (late addition) (5.6%)

HOPS:
1 oz - Hull Melon, Type: Pellet, AA: 6.24, Use: Boil for 60 min, IBU: 21.64
1 oz - Hull Melon, Type: Pellet, AA: 6.24, Use: Boil for 30 min, IBU: 16.63
1 oz - Hull Melon, Type: Pellet, AA: 6.24, Use: Boil for 10 min, IBU: 7.85
1 oz - Hull Melon, Type: Pellet, AA: 6.24, Use: Boil for 0 min

MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min

OTHER INGREDIENTS:
1 each - Whirfloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
The Yeast Bay - Vermont Ale
Starter: No
Form: Liquid
Attenuation (avg): 78.5%
Flocculation: Med/Low
Optimum Temp: 64 - 72 F
Fermentation Temp: 67 F
Pitch Rate: 1.0 (M cells / ml / deg P)


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2015-03-22 20:54 UTC
Recipe Last Updated: 2015-03-22 20:09 UTC

 

[pitmaster666]

I bought a pound of those hull melon hops from the local brewery, and I LOVE them. but they can not stand on their own. its just my opinion, but they are unique enough that to use them for bittering is just wasteful. I would use half oz of magnum, warrior, etc... at 60 and move the other three to 15-10-5. overall the recipe looks very refreshing and "back porch afternoon-ish" so it should be good. someone from here is going to yell at u for not making a starter though...

 

[pitmaster666]

oh and a side note, u never mentioned if u had used those hops before... if not then be ready for a fruit salad.

 

[d3track]

IMHO, use the 2-row and honey malt, maybe some crystal 40, and then use Maris otter LME.

 

[MrEggSandwich]

Appreciate the feedback. I have a starter going now, forgot to indicate in my recipe. I do have some Magnum on hand....

 

[MrEggSandwich]

And, I have never use Hull Melon before. I have 4oz.

 

[MrEggSandwich]

HOME BREW RECIPE:
Title: Summer Pale Ale
Author: KR

Brew Method: Partial Mash
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.040
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.050
Final Gravity: 1.010
ABV (standard): 5.32%
IBU (tinseth): 41.96
SRM (morey): 5.52

FERMENTABLES:
4 lb - American - Pale 2-Row (44.4%)
3 lb - Dry Malt Extract - Light (33.3%)
1 lb - United Kingdom - Maris Otter Pale (11.1%)
0.5 lb - Canadian - Honey Malt (5.6%)
0.5 lb - Turbinado - (late addition) (5.6%)

HOPS:
0.5 oz - Magnum, Type: Pellet, AA: 14.7, Use: Boil for 60 min, IBU: 25.49
1 oz - Hull Melon, Type: Pellet, AA: 6.24, Use: Boil for 10 min, IBU: 7.85
2 oz - Hull Melon, Type: Pellet, AA: 6.24, Use: Boil for 5 min, IBU: 8.63
1 oz - Hull Melon, Type: Pellet, AA: 6.24, Use: Boil for 0 min

MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 2 gal
2) Sparge, Temp: 170 F, Amount: 2.5 gal

OTHER INGREDIENTS:
1 each - Whirfloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
The Yeast Bay - Vermont Ale
Starter: Yes
Form: Liquid
Attenuation (avg): 78.5%
Flocculation: Med/Low
Optimum Temp: 64 - 72 F
Fermentation Temp: 67 F
Pitch Rate: 1.0 (M cells / ml / deg P)


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2015-03-22 23:20 UTC
Recipe Last Updated: 2015-03-22 23:20 UTC

 

[pitmaster666]

might have to steal this one, lol.

 

[ZebulonBrewer]

Don't know much about this ho, but the recipe looks alright. Good call on the magnum, though to bitter. So what's the hop like? It says melon so I would guess honeydew? Cantaloupe? Extreme mosaic hoppy-goodness? What's it supposed to be like?

 

[Oginme]

Don't know much about this ho, but the recipe looks alright. Good call on the magnum, though to bitter. So what's the hop like? It says melon so I would guess honeydew? Cantaloupe? Extreme mosaic hoppy-goodness? What's it supposed to be like?

In a smash with Maris Otter and hop bursting the Huell Melon, I got honeydew melon aromas and flavors along with some tropical (passion fruit?) and slight strawberry flavors ending with a weak citrus bittering.

I agree with someone else who said this is a hop that accentuates other hops and lends great aroma and flavors. Since the smash, I have combined it with Citra and Ahtanum in one recipe very successfully and have planned another combining it with Galaxy.

 

[MrEggSandwich]

First time kegging, no time to bottle these days so I sprung for a setup. Missed my OG somehow only hit 1.043 (who knows how) and finished at 1.006 after 27 days in primary. Chilled it, and kegged it Sunday.

I'm hopeful.

 

[MrEggSandwich]

HOME BREW RECIPE:
Title: Hull Melon Pale Ale
Author: KR

Brew Method: Partial Mash
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.040
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.054
Final Gravity: 1.010
ABV (standard): 5.69%
IBU (tinseth): 44.6
SRM (morey): 6.64

FERMENTABLES:
4 lb - American - Pale 2-Row (42.1%)
3 lb - Dry Malt Extract - Light (31.6%)
1 lb - Turbinado - (late addition) (10.5%)
1 lb - United Kingdom - Maris Otter Pale (10.5%)
0.5 lb - American - Caramel / Crystal 40L (5.3%)

HOPS:
1 oz - Hull Melon, Type: Pellet, AA: 6.24, Use: Boil for 60 min, IBU: 21.67
1 oz - Hull Melon, Type: Pellet, AA: 6.24, Use: Boil for 15 min, IBU: 10.75
1 oz - Hull Melon, Type: Pellet, AA: 6.24, Use: Boil for 10 min, IBU: 7.86
1 oz - Hull Melon, Type: Pellet, AA: 6.24, Use: Boil for 5 min, IBU: 4.32

MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 2 gal
2) Sparge, Temp: 170 F, Amount: 2.5 gal

OTHER INGREDIENTS:
1 each - Whirfloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
The Yeast Bay - Vermont Ale
Starter: Yes
Form: Liquid
Attenuation (avg): 78.5%
Flocculation: Med/Low
Optimum Temp: 64 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 1.0 (M cells / ml / deg P)


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2015-04-21 01:03 UTC
Recipe Last Updated: 2015-03-23 13:02 UTC

 

[powermd]

How did it taste?

I'm looking at doing a 6.5G batch Hull Melon PA using the Bell's two hearted ale clone as a template, with a few changes. My plan is to lighten it up a bit to OG 1.051, use Magnum to bring it up to 30 IBU, then add 1 oz of HM at knockout, and 2 oz at 180F for a 30 min whirlpool, then 1 oz more HM as a 7 day dry hop. I was planning on using 1272 to keep the yeast contribution clean, but I have a jar of Conan sitting in the fridge from a few weeks ago...

 

[MrEggSandwich]

I got it kegged, and have been drinking a lot of it.

I agree with pitmaster666, who said they can't stand on their own. Don't get me wrong: it made a very tasty light session pale ale, the VA ale yeast worked nicely...didn't get any berry/fruitiness at all..just straight mild bitter. Again, it's very tasty...perfect for summer.

Missed my OG , but it finished very low.....(1.043-1.006)

 

[powermd]

Thanks for the update. I think I'll add Amarillo to the mix for some added depth.

 

[gometz]

I'm a little biased against it, but I would think the Vermont ale yeast with such a fruity hop would come out good, but a bit one note.

 

[hanuswalrus]

This is somewhat off topic but I just tried the first bottle of a batch of Hefeweizen I brewed a few weeks ago that I used Hull Mellon on. It came out pretty damn good. It was just 60/40 wheat to pils malt. 1 oz Hallertau at 60 and 10. 2 oz Hull Mellon for a 30 min hop stand and another oz Hull Mellon for 1 week dry hop before bottling. It's a nice fruit blend of melon and banana with some clove as well.

 

[JBOGAN]

This is somewhat off topic but I just tried the first bottle of a batch of Hefeweizen I brewed a few weeks ago that I used Hull Mellon on. It came out pretty damn good. It was just 60/40 wheat to pils malt. 1 oz Hallertau at 60 and 10. 2 oz Hull Mellon for a 30 min hop stand and another oz Hull Mellon for 1 week dry hop before bottling. It's a nice fruit blend of melon and banana with some clove as well.

Hopstand and flameout is when you will get the most out Hull Melon and it really does give off a honeydew melon aspect. I use them in a Kolsch style ale that is now in my tap rotation. Anything above 5 minutes IMO would be a waste on this variety.

 

[powermd]

I'm a little biased against it, but I would think the Vermont ale yeast with such a fruity hop would come out good, but a bit one note.

I did a bunch of recipes with Conan a year or two ago and it really takes center stage, so I hear you. I think I'll use 1272 so the hops can be more clearly appreciated.

I have decided to use 5 oz of hops in the whirlpool, and 2 oz dry.

Here's the plan:
75% 2-row, 15% Vienna, 4% Cara-Pils, 4% Crystal 10L; Mash at 150F for 90.
Magnum 15g @45 for 16.5 IBU
No hops until whirlpool at 180F
Whirlpool hops:
Hull Melon 84g
Amarillo 28g
El Dorado 28g

Ferment at 66F for 7 days

Dry hop 7 days with:
Hull Melon 28g
Amarillo 28g

Beersmith is calculating this as 65 IBU, 1.050 OG, 5.6 SRM, ABV 5.1%

 

[Sweetwort-Hopkins]

I did a bunch of recipes with Conan a year or two ago and it really takes center stage, so I hear you. I think I'll use 1272 so the hops can be more clearly appreciated.

I have decided to use 5 oz of hops in the whirlpool, and 2 oz dry.

Here's the plan:
75% 2-row, 15% Vienna, 4% Cara-Pils, 4% Crystal 10L; Mash at 150F for 90.
Magnum 15g @45 for 16.5 IBU
No hops until whirlpool at 180F
Whirlpool hops:
Hull Melon 84g
Amarillo 28g
El Dorado 28g

Ferment at 66F for 7 days

Dry hop 7 days with:
Hull Melon 28g
Amarillo 28g

Beersmith is calculating this as 65 IBU, 1.050 OG, 5.6 SRM, ABV 5.1%

Any notes on this one?? I like the sound of it! I do a DIPA with a similar grain bill - minus the Crystal, added Flaked Oats and Dextrose.