Watermelon Blonde???

Koryb · Jul 6, 2012

Been kicking around the idea of adding watermelon to a blonde ale, but not sure how much, to use. I prefer using fresh local watermelon, so up here in Washington I got some time to think about it. I would like just a light hint of Watermellon, so not to overpower the beer. Any ideas of how much would be needed, and how to process it, ie cubed, purée, etc... Any advise?

Natethebrewer · Jul 7, 2012

I brewed a watermelon Belgian ale last August. It used 1 whole watermelon (10LBS) for 5 gallons.
I scooped out all of the pink from inside the melon, ran it through a blender and added it to a 6 gallon carboy. Then racked the beer on top of that.
A word of caution, watermelon is mostly liquid, so I will mess with your volumes a little.
And handling that much fruit in a beer was a pain in the ass, but I like how it came out.

Koryb · Jul 8, 2012

I figured it to be a pain, but with the summer coming quick here, it might be worth it. I was thinking about using a Mellon baller, or just cutting into cubes and racking the beer over it so as not to add more water, I figure that way, may actually take two watermelons, to get the right flavor. How much liquid do you think you got out of the watermelon? The other thing I was thinking, was to brew it like a five gallon batch, but cut it short to about four gallons, and then use the juiced watermelon liquid to add after I cooled the wort. Let me know what you think

Natethebrewer · Jul 8, 2012

I ended up with probably 2 Qts of watermelon "juice" I had used an ice cream scoop to remove the fruit it was the easiest way to do it. I just blended it to make sure I had maximum flavor.
Then there was the issue of pasteurizing the fruit. I dosed it with campden tabs to not boil off any aromatics and preserve the flavor. I had added it after a week in a secondary carboy, so it was technically a 3 stage fermentation, with 2 weeks on the fruit.
The sugars in watermelon ferment in weird ways, mine had actually started back up after adding the fruit.
One more word of caution, watermelon is a delicate flavor, it's difficult to get it to stick, I would recommend at least 1 whole watermelon, and if I were doing it again, I'd use two.
I think cutting back on the batch size may help, but I found the 2 Qts of juice insured I bottled 5 gallons, and lost nothing to the sediment at the bottom.

Koryb · Jul 8, 2012

I think I would pasteurize the watermelon by juicing it, then put it in a kettle and bring it to 160 degrees, chilling it, and then add it to the secondary, I know it will ferment again, with sugars in the fruit, it should level out with addition of the liquid, so as not to mess the FG.

Natethebrewer · Jul 8, 2012

I can say with the watermelon Belgian, I had abandoned keeping track of gravity, I took readings at the beginning and again before adding the fruit. I however did not take a gravity reading of the juice itself, so taking readings seemed to me at that point to just confirm that it was done. I'm told they make a flavor extract but I haven't used it.
I avoided even 160 degrees to keep as much watermelon in there. next time, I would even consider making more of a lambic out of it, and skip the pasteurization part all together.
I think Watermelon is best consumed "with" instead of "in" beer. but hell anything's worth a shot.

Koryb · Jul 8, 2012

Haha true story on "with" the beer. Always have to try something for yourself to know for sure right? Thanks for the tips, I will give it a shot and we will see if I do it again!!!!

Yooper · Jul 8, 2012

I pureed a small watermelon and ended up with 2 cups of thick juice. I used that in a 5 gallon batch of honey wheat, and it was just right- a nice light (but with a hint of watermelon) watermelon wheat. I added it to secondary about 10 days before packaging. I gently poured it in, so as to not aerate/splash the beer.