What was your mash temp at?Ok, so I brewed a variant of this recipe, it had a bit more watermelon flavor, but the color was spot on. To be honest, the compliment I kept receiving was that it tasted similar to the 21st Amendment, but the tad bit more watermelon flavor made it better than 21st's. Here's my recipe for 5.5 gallons:
5.5 lb. American 2 Row Pale
5.5 lb. American White Wheat
0.25 oz. Columbus @ 30 min
0.25 oz. Columbus @ 8 min
0.25 oz. Magnum @ 2 min
Wyeast 1056
(1) Whole watermelon pureed and added to secondary.
Ferment at 62-64 degrees
To do the watermelon, I scooped out all of the pulp with an ice cream scoop and added to blender to puree. I then boiled the puree for 5 min, cooled, and added to a 6 gallon secondary. Fermentation kicked in again, and I kept the temp at roughly 68-70. After 7-8 days, it was ready for the keg. Here's some pics:
What was your mash temp at?
enkamania, would you please post your recipe to this thread?
the 'outofkey' link previously posted is no longer accessible.
would like to join you in making this an annual rotation!
Here is the recipe I use. I have also used California yeast.
6 lbs Pale Malt (2 Row)
4 lbs Wheat Malt, Ger
8.0 oz Caramel/Crystal Malt - 20L
1.0 oz Hallertauer [4.3%] - Boil 60 min
1.0 oz Hallertauer [4.3%] - Boil 5 min
1 pkgs Safale American (DCL/Fermentis #US-05)
6.60 lbs Watermelon (Primary 2 weeks)
Here is the recipe I use. I have also used California yeast.
6 lbs Pale Malt (2 Row)
4 lbs Wheat Malt, Ger
8.0 oz Caramel/Crystal Malt - 20L
1.0 oz Hallertauer [4.3%] - Boil 60 min
1.0 oz Hallertauer [4.3%] - Boil 5 min
1 pkgs Safale American (DCL/Fermentis #US-05)
6.60 lbs Watermelon (Primary 2 weeks)
Thanks for sharing!.... curious at what point you add the watermelon to primary?-- a week after fermentation began, I'm guessing, for 3 weeks total?
Hi fellas
I live in Australia and only made my first batch of beer the other day. That seems to be going well but I also attempted a 2 gallon batch of this 21st hell or high watermelon and I think I may have fluffed it. It doesn't seem to be bubbling much at all. Also it smells a bit sour? is this normal or did I butcher it? How long are you supposed to leave the wort in the primary fermentor?
The process I did was
1. Mash the grain
2. Bring to boil then add the hops
3. chill the wort
4. place in the primary fermenter with the US safale yeast as the brew shop did not have Wyeast.
5. after about 4 days of not much bubbling I placed it in a secondary with the watermelon juice
any feedback would be greatly appreciated.
Regards from Australia
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