Watermelon: How To?

[banditgrrr]

I'm getting ready to brew a 21st Amendment clone and I'm looking for a watermelon flavor. I'm new to home brewing but I think there's 3 days to do this:

1. Fresh watermelon, puree, boil for 5 min, add to secondary, or
2. Frozen watermelon concentrate added to secondary, or
3. 4oz Watermelon extract (but adds no redish color)

Any suggestions on the best way to go? I think options 1 and 2 would give me the red watermelon color but what would give the best flavor? If I use option 1 or 2, what would be the quantity I would us for a 5 gallon batch?

 

[chickypad]

I juice a fresh watermelon (see technique by DubbelDach in thread below with pics), then I add the juice to the keg. You could add to primary or secondary. I've found the sweet spot to be between 4-5 cups per 5 gal batch. You're not prone to infection this way, I've probably done close to 20 batches like this. Brix of the juice is usually around 9-10 for a nice ripe watermelon.

https://www.homebrewtalk.com/forum/threads/watermelon-wheat.139086/

 

[chickypad]

Re: color while the juice is super bright it doesn't come through all that much in the finished beer, though there is a tint of color. See below - this is an Am wheat beer.
If you've seen the Hell or High watermelon it's not pink at all.

 

[SEndorf]

@chickypad
Can you describe this beer? Overly sweet? How intense is the watermelon?
I was thinking of brewing this last year. Seems like a nice summer beer.

 

[chickypad]

Just to clarify mine is not intended as a clone of the 21st Amendment (sorry if I hijacked your thread OP!). I shoot for for 5.5 %ABV, about 20-24 IBU's. It's not sweet at all as I let the juice ferment out. The watermelon is noticeable but not overpowering and the beer is at it's best fresh. The reason I've brewed it so many times are the multiple requests every summer - and this includes hard core craft beer drinkers. Recipe is below, very simple. I've tried in the past subbing in a little munich, vienna, or light crystal but I always come back to the 50/50 2 row and wheat.

OG 1.052
FG 1.010
Grainbill:
50% american 2 row
50% white wheat (sometimes sub in 10% flaked wheat)

Hops: Perle (or can sub in Hallertau or other noble-like hop)
60 min additon to get about 20 IBU
.75 oz per 5 gal at 5 min
Wyeast 1010 (have made it with other neutral yeast but I prefer the 1010 - clean with just a hint of tartness)

About 1c fresh juice per gallon finished beer. Coincidentally this is about the amount of sugar needed to naturally carb the keg, so that is where I always add it now then seal up the keg and let it ferment out. Usually drinking it at about the 2.5 wk mark.

 

[SEndorf]

The reason I've brewed it so many times are the multiple requests every summer - and this includes hard core craft beer drinkers.

Thanks for the details chickypad!
I'm putting this in the brew queue quickly. Summers don't last long up here in MN.

I was going to make this last year, but my beer drinking posse said, "WHY would you make THAT sh*t??"
I've grown accustomed to valuing my group being brutally honest with either praise or harsh criticism. (I once recall hearing the phrase, "Pond swill sewer sludge." The next beer was, "The best I've ever had.") They are not without opinions.
I succumbed to peer pressure. Won't happen again..