Base beer:
OG around 1.045 - 1.050
60% white wheat malt
40% pilsner
Mash around 146-150 for an hour
Boil as long as you see fit. Could do no boil or you could boil for 30-60 minutes. No hops.
Coriander: I'd start with a half ounce per 5 gal added at 5 mins in the boil or as a hot tea (180°F or higher to pasteurize) in primary. You could probably skip it entirely; I'm not sure whether Green Zebra actually has any.
Water: 100ppm calcium, 201ppm sodium, 427ppm chloride, 80ppm sulfate
That's about half an ounce of NaCl per 5 gal (You can add the NaCl in the boil; it doesn't affect mash pH.)
Pitch US-05 or WLP029 and L. plantarum together. Ferment at 66-68°F
Watermelon:
Make a watermelon concentrate as described on the other thread and add it immediately after primary fermentation completes, and you can use it for priming.
For safety it'd be smart to bring the concentrate to pasteurization temp for several minutes.
For the excessive sweetness in Green Zebra I would suggest adding xylitol. It's not fermentable and supposedly doesn't have an artificial taste. ... Or you could go down the path of bottle pasteurization (which I generally don't recommend, but it works).
Hope this helps.
