2007-08-19 Watermelon Wheat
A ProMash Brewing Session Report
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Brewing Date:
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Sunday August 19, 2007
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Head Brewer:
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David Little
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Asst Brewer:
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Recipe:
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Watermelon Wheat
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Batch Size (Gal):
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6.00
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Wort Size (Gal):
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6.00
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Total Grain (Lbs):
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15.40
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Anticipated OG:
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1.053
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Plato:
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13.15
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Anticipated SRM:
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5.3
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Anticipated IBU:
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22.2
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Brewhouse Efficiency:
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70
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%
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Wort Boil Time:
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90
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Minutes
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Actual OG:
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1.049
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Plato:
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12.07
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Actual FG:
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1.008
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Plato:
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2.05
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Alc by Weight:
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4.19
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by Volume:
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5.35
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From Measured Gravities.
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ADF:
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83.0
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RDF:
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68.8
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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71 %
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Anticipated Points From Mash:
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49.21
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Actual Points From Mash:
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50.00
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%
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Amount
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Name
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Origin
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Potential
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SRM
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33.8
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5.20 lbs.
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Pale Malt (2-row)
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America
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1.036
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2
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33.8
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5.20 lbs.
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Wheat Malt
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America
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1.038
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2
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6.5
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1.00 lbs.
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Munich Malt
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Germany
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1.037
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10
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26.0
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4.00 lbs.
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Watermelon Juice
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1.006
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.20 oz.
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Columbus
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Whole
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16.80
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12.3
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60 min
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0.20 oz.
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Willamette
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Pellet
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5.90
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4.8
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60 min
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0.80 oz.
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Willamette
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Pellet
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5.90
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5.1
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15 min
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Amount
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Name
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Type
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Time
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1.00 Unit(s)
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Whirlfloc
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Fining
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10 Min.(boil)
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16.00 Oz
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Rice Hulls
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Other
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0 Days(mash)
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White Labs WLP060 American Ale Yeast Blend
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Mash Name:
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Total Grain Lbs:
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11.40
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Total Water Qts:
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15.00
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Before Additional Infusions
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Total Water Gal:
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3.75
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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75.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Sacc Rest
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5
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30
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152
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152
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Infuse
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163
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15.00
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1.32
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Mash Out
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5
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30
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170
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170
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Infuse
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200
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10.37
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2.23
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Total Water Qts:
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25.37
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After Additional Infusions
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Total Water Gal:
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6.34
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After Additional Infusions
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Total Mash Volume Gal:
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7.25
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Pitched From:
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Starter
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Amount Pitched:
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1000 mL
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Lag Time:
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4.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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7
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Primary Temperature:
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68 degrees F
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Secondary Fermenter:
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Glass
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Secondary Type:
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Closed
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Days In Secondary:
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14
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Secondary Temperature:
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68 degrees F
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Original Gravity:
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1.049 SG
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12.07
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Plato
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Finishing Gravity:
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1.008 SG
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2.05
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Plato
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I juiced one medium watermelon and got about 8 cups of juice. I pasteurized the juice by holding it at 140 deg F for 20 minutes, chilled it and added it at the end of active primary fermentation. As soon as fermentation died down again, I cold crashed the primary to 40 deg F for a week and then racked to a keg for forced carbonation.
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