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Watermelon Wheat II

Watermelon Wheat II

American Wheat or Rye Beer : All Grain : 6 gal

CarlosOjeda

Add 5lbs of watermelon in secondary.

July 30, 2013 at 06:31pm

0.0/5.0 0 ratings

Ingredients (All Grain6 gal)

  • 6 lbs Superior Pilsen Malt; Canada Malting

    Superior Pilsen Malt; Canada Malting

    Produced from selected lots of premium Canadian grown Copeland barley, Canada Malting Superior Pilsen is low in total protein, high in extract and low in color which makes it a perfect base malt for lagers of all types.

  • 4 lbs Midwest Wheat Malt

    Midwest Wheat Malt

    Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • 1 oz Hallertauer Mittelfrüher - 3.2 AA% pellets; boiled 60 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 1 oz Hallertauer Mittelfrüher - 3.2 AA% pellets; boiled 5 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 1 tbsp 5.2 pH Stabilizer - (omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Mash at 152ºF for 60 minutes. Mash out at 170ºF. Will add 5lbs of watermelon in secondary.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: D - American Wheat or Rye Beer

Range for this Style
Original Gravity: 1.046 1.040 - 1.055
Terminal Gravity: 1.010 1.008 - 1.013
Color: 2.8 SRM 3 - 6
Alcohol: 4.7% ABV 4.00% - 5.50%
Bitterness: 15.0 IBU 15.00 - 30.00

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