I enjoy a nice sour IPA with watermelon juice added to the beer. What can I say? Not long ago, I sanitized a storage container and saved off some fresh juice from some watermelon we had...the horses seem to enjoy it as much as we do. I froze the juice to kill any bugs in it...
Brew Day: 12 Jul 2019
Partial Mash:
8 oz 2-row malt
2 oz flaked wheat
Boil #1 (20 min):
1 lb golden light DME
4 oz table sugar
Add the wort to a sanitized fermenter, racking it on to 2 Good Belly Straight Shots, then place the fermenter on a warming plate for ~72 hrs. Preserve any additional wort in sanitized containers to be added back during the second boil.
Boil #2 (20 min): 15 Jul
Hops:
14 g Huell Melon (FWH)
1 oz Mosaic (@ 20 min, 10 min rest)
14 g Huell Melon (dry hop)
Yeast: US-05
Addendum, 28 Jul: Dry hopped, and added 12 oz watermelon juice (frozen, raised to room temp via water bath)
Addendum, 1 Aug: Bottled tonight, got 7 good bottles and two re-purposed soda bottles.
Showing posts with label watermelon. Show all posts
Showing posts with label watermelon. Show all posts
Monday, July 15, 2019
Tuesday, June 26, 2018
Watermelon Sour
I picked up a watermelon in May, and saved some of the juice left over after cutting it up, chilling it, and sharing some of it with the horses and donkey (some love it, others not so much). I made a sour saison last year with an addition of watermelon that turned out really nice, so I thought I'd do it again, with different hops, etc.
Brew Day: 26 Jun 2018
Partial Mash:
12 oz Munich
2 oz flaked wheat
Boil #1 (20 min):
1 lb Pilsen DME
4 oz table sugar
After the boil has completed, cool the wort in an ice bath to 80 deg F, and add it to a fermenter with 2 GoodBelly Straight Shots. Wrap in a towel and place on a warming plate for at least 48 hrs.
Boil #2 (20 min): 29 Jun 2018
Something of note; I had been downstairs yesterday, around the time the wort had been souring for 48 hrs or so, and everything looked fine. I have the fermenter wrapped in a towel and I usually just slip the palm of my hand under the towel and press it against the fermenter to check the temperature. When I went to retrieve the fermenter today, there seemed be indications of fermentation...the airlock had bubbles in it, and there seemed to be some of the same material I usually see during fermentation pushed up into the tube of the airlock.
The wort smelled fine as I poured it into the kettle, and whatever was apparently growing is going to be killed off by the boil.
Hops:
Azacca (AA: 9.8%) and Citra (AA: 13.2%) are both from BSGHops
7 g Azacca, 7 g Citra (FWH)
7 g Azacca, 7 g Citra (whirlpool, 20 min)
7 g Azacca, 7 g Citra (whirlpool, 10 min)
7 g Azacca, 7 g Citra (dry hop)
Yeast: US-05
Chill wort to 80 deg F in an ice bath, aerate and pitch yeast.
Addendum, 30 Jun: Checked on the fermentation early this afternoon; apparently, some of the hops and trube had collected in the blow-off tube and backed up the gas which then built up and rather explosively pushed the end of the tube out of the fermenter cap. The force of the explosion was enough to send material not just all over the walls of the shower, but also on the ceiling. I put a fresh blow-ff tube in place, and the fermentation continued, so I think maybe I got to it in time.
Following the first boil, I cooled the wort and racked it on to the Straight Shots. I was able to fill the fermenter almost to the top, as there's no fermentation activity that takes place. After placing the fermenter on the warming plate, I was able to collect another whole Gatorade bottle of wort, which I placed in the fridge, to await the second boil. Even with the full fermenter and the additional bottle, the effect of the boil (evaporation) and the amount of liquid absorbed by the two post-flame-out hop additions left just enough of the hopped wort in the kettle such that a good amount of the first addition of hops was deposited in the fermenter.
For future brews, when following this process, the ideal method would be to add not just the additional collected wort to the second boil, but also some additional water. This would allow me to rack the hopped wort into the fermenter and minimize the additional materials added. This isn't necessarily something I face with other brews.
Addendum, 11 July: Dry hopped today.
Addendum, 16 July: Racked beer on to 12 oz of watermelon juice. Prepared the juice by squeezing it out of watermelon chunks, placing it in a sealed container and freezing it. This morning, I placed the sealed container in a warm water bath, until the juice got to room temperature. I then measured out 12 oz into a sanitized fluid measuring cup, and then added that to a sanitized fermenter. I then racked the beer on to it.
Addendum, 21 July: Bottled, on less than an ounce of table sugar dissolved in 1/2 c. boiling water. I figured the fruit juice contributed some sugar, and after sitting for a bit, there was likely some left for the yeast to dine on while in the bottle. Got 9 good bottles, and one re-purposed soda bottle that was almost completely full. That one will be sample bottle in a bit more than 2 weeks.
Brew Day: 26 Jun 2018
Partial Mash:
12 oz Munich
2 oz flaked wheat
Boil #1 (20 min):
1 lb Pilsen DME
4 oz table sugar
After the boil has completed, cool the wort in an ice bath to 80 deg F, and add it to a fermenter with 2 GoodBelly Straight Shots. Wrap in a towel and place on a warming plate for at least 48 hrs.
Boil #2 (20 min): 29 Jun 2018
Something of note; I had been downstairs yesterday, around the time the wort had been souring for 48 hrs or so, and everything looked fine. I have the fermenter wrapped in a towel and I usually just slip the palm of my hand under the towel and press it against the fermenter to check the temperature. When I went to retrieve the fermenter today, there seemed be indications of fermentation...the airlock had bubbles in it, and there seemed to be some of the same material I usually see during fermentation pushed up into the tube of the airlock.
The wort smelled fine as I poured it into the kettle, and whatever was apparently growing is going to be killed off by the boil.
Hops:
Azacca (AA: 9.8%) and Citra (AA: 13.2%) are both from BSGHops
7 g Azacca, 7 g Citra (FWH)
7 g Azacca, 7 g Citra (whirlpool, 20 min)
7 g Azacca, 7 g Citra (whirlpool, 10 min)
7 g Azacca, 7 g Citra (dry hop)
Yeast: US-05
Chill wort to 80 deg F in an ice bath, aerate and pitch yeast.
Addendum, 30 Jun: Checked on the fermentation early this afternoon; apparently, some of the hops and trube had collected in the blow-off tube and backed up the gas which then built up and rather explosively pushed the end of the tube out of the fermenter cap. The force of the explosion was enough to send material not just all over the walls of the shower, but also on the ceiling. I put a fresh blow-ff tube in place, and the fermentation continued, so I think maybe I got to it in time.
Following the first boil, I cooled the wort and racked it on to the Straight Shots. I was able to fill the fermenter almost to the top, as there's no fermentation activity that takes place. After placing the fermenter on the warming plate, I was able to collect another whole Gatorade bottle of wort, which I placed in the fridge, to await the second boil. Even with the full fermenter and the additional bottle, the effect of the boil (evaporation) and the amount of liquid absorbed by the two post-flame-out hop additions left just enough of the hopped wort in the kettle such that a good amount of the first addition of hops was deposited in the fermenter.
For future brews, when following this process, the ideal method would be to add not just the additional collected wort to the second boil, but also some additional water. This would allow me to rack the hopped wort into the fermenter and minimize the additional materials added. This isn't necessarily something I face with other brews.
Addendum, 11 July: Dry hopped today.
Addendum, 16 July: Racked beer on to 12 oz of watermelon juice. Prepared the juice by squeezing it out of watermelon chunks, placing it in a sealed container and freezing it. This morning, I placed the sealed container in a warm water bath, until the juice got to room temperature. I then measured out 12 oz into a sanitized fluid measuring cup, and then added that to a sanitized fermenter. I then racked the beer on to it.
Addendum, 21 July: Bottled, on less than an ounce of table sugar dissolved in 1/2 c. boiling water. I figured the fruit juice contributed some sugar, and after sitting for a bit, there was likely some left for the yeast to dine on while in the bottle. Got 9 good bottles, and one re-purposed soda bottle that was almost completely full. That one will be sample bottle in a bit more than 2 weeks.
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