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Watermelon Wheat

2012-05-28T00:00:00+00:00

Ingredents

Grains

6lb American 2-Row
4lb White Wheat

Hops

2oz US Hallertau (alpha)

Yeast

White Labs California Ale Yeast (WLP001)

Others

7lb Seedless Watermelon

Recipie

Batch Size

5 gallons

Pre-Brew

Create a starter

1qt water  
0.5 cup dry malt extract  
1/2tsp yeast nutrient  
Boil for 10 minutes  
Cool to 70F and pitch yeast

Puree watermelon and freeze

Mash

Mash in 4 gallons at 152F for 60 minutes

Boil

60 minute boil

1oz Hallertau at 60 minutes
1oz Hallertau at 5 minutes

Fermentation

Primary

Racked on May 28
Added thawed watermelon puree on June 2

Secondary

Results

Kegged on
Original Gravity: 1.046
Final Gravity:

Notes

Added the watermelon as the fermentation came to a close in primary. This starts the fermentation back up.

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Ingredents

Grains

6.6 pounds Muntons Amber Liquid Malt Extract
1 pound Caramel Malt 10L
.5 pound Caramel Malt 120L
1 pound Roasted Barley
.25 pound Chocolate Malt
1 pound Flaked Oats

Hops

1.5 ounce Spalt pellet hops (2.2 alpha)
1 ounce Fuggle pellet hops (5.1 alpha)

Yeast

Wyeast British Ale (1098)

Others

1 pound Lactose

Recipie

Makes 5 gallons.

Work Log

Thursday, May 05, 2011

22:15 - Bring 2 gallons of water to 150 degrees and steap the grains for an hour. 23:15 - Strain and poor the steeped grains into the primary fermenter.
23:25 - Bring 1.5 gallons of water to a boil and add the Liquid Malt Extract and 1.5 ounces of Spalt pellet hops.
23:40 - Add the Fuggle hops to the boil.
01:15 - Add the Lactose to the boil.
01:25 - Take the boil off the heat and let cool.

Gravity: 1.066
Percentage: 8.5%
Balling Point: 16

Saturday, May 28, 2011

16:15 - Siphoned from primary to secondary fermeneter and put back into its cool dark place. It is probably done fermenting, but I will give it a couple of days since im oxigenating the batch by moving it between fermenters.

Gravity: 1.020 Percentage: 2.5% Balling Point: 5

Thursday, June 2, 2011

22:15 - Primed with 3/4 cup of sugar.
22:20 - Bottled and capped and put in a cool dark place to carbonate.

Gravity: 1.020
Percentage: 2.5%
Balling Point: 5

Results

OG: 1.066
O%: 8.5%
OB: 16

FG: 1.020
F%: 2.5%
FB: 5

Mango Wheat Ale

2011-05-07T00:00:00+00:00

Ingredents

Grains

6.6 pounds Muntons Wheat Liquid Malt Extract

Hops

1 ounce Saaz pellet hops (3.8 alpha)
1 ounce Hallertauer pellet hops (4.7 alpha)

Yeast

Wyeast Weihenstephan Weizen (3068)

Others

2 good sized Mangos

Recipie

Makes 5 gallons.

Steep the Mango in .5 gallons of 160 degree water for 40 minutes and allow to cool to ~70 degrees.
Bring 1.5 gallons of water to a rolling boil.
Add the 6.6 pounds of Wheat Liquid Malt Extract and the first .5 ounces of Hallertauer pellet hops to the boil.
Add 1 ounce of Saaz pellet hops to the boil 40 minutes in.
Add the second .5 ounce of Hallertauer pellet hops to the boil 50 minutes in.
At 60 minutes take the boil off heat and cool to ~70 degrees.
Filter the Mango steep into 2 gallons of cool water in the primary fermenter.
Filter the wort into the primary fermenter.
Pitch the yeast.
Top off the primary to just over 5 gallons.

Work Log

Thursday, May 05, 2011

17:00 - Activate smack pack of Wyeast Weihenstephan Weizen.
20:00 - Pitch yeast into starter and let sit.

Saturday, May 07, 2011

10:50 - Put a gallon and a half of water on the burner in one pot and a half gallon in another.
11:06 - Brought the large pot of water to a steap and added the Malt Extract.
11:29 - Large pot of water at a boil, added first .5 ounce of Hallertauer.
11:30 - Added chopped and skinned Mango to the small pot of water stabalized at 160.
12:09 - Took small pot of Mango off the burner to cool and added 1 ounch of Saaz to the large boil.
12:19 - Added the last .5 ounce of Hallertauer boil.
12:29 - Removed the boil from the heat and added the strained and cooled Mango boil to the primary fermenter.
13:00 - Strained and added the boil to the primary fermenter and topped off with cool water to just over 5 gallons.
13:02 - Ptiched the yeast.
13:25 - Stored in a cool (~70), dark place.

Gravity: 1.052
Percentage: 6.5%
Balling Point: 13

Sunday, May 15, 2011

19:15 - Siphoned from primary fermenter to secondary fermenter and put back into its cool dark place.

Gravity: 1.012
Percentage: 1%
Balling Point: 4

Monday, May 30, 2011

19:45 - Primed with 5/8 cup of sugar, 3/4 pound of lactose, and 2 ounces of vanilla. 19:50 - Bottled and capped and put in a cool dark place to carbonate.

Gravity: 1.012 Percentage: 1% Balling Point: 4

Results

OG: 1.052
O%: 6.5%
OB: 13

FG: 1.012
F%: 1
FB: 4

Caramel Cream Ale

2011-04-15T00:00:00+00:00

Ingredents

Grains

3.5 pounds Extra Light Dry Malt Extract
3 pounds Weiss (Wheat) Dry Malt Extract
1 pound Caramel 60L

Hops

15/16 ounce Cascade pellet hops (5.0 alpha)
1/2 ounce Saaz pellet hops (6.8 alpha)
1/2 ounce Spalt pellet hops (2.0 alpha)

Yeast

Wyeast German Ale (1007)

Others

1 tablespoon Irish Moss
16+ ounces Lactose
6 ounces Vanilla Extract

Recipie

Makes 5 gallons.

Steep the Caramel in 2 gallons of 150 - 165 degree water for 45 minutes.
Remove the Caramel and rinse with 1/2 gallon of water into the 2 gallons boiled.
Bring this to a rolling boil.
Stir in 3 pounds of wheat and 3 pounds of extra light dry malt extract.
The boil will take 60 minutes.
Add the Cascade hops at the boils start.
Add the Saaz hops to the boil 40 minutes in.
Add 4 ounces of Lactose to the boil 45 minutes in.
Add the Irish Moss to the boil at 50 minutes.
At 60 minutes add the Spalt hops and boil for a minute then take if off the heat.
Filter the wort into the primary fermenter.
Pitch the yeast.
Add 2 ounces of the vanilla extract.
Top the primary off to just over 5 gallons.
Rack to the secondary fermenter after a week
Bottle when fermentation subsides, after ~1.5 weeks.

Work Log

Friday, April 15, 2011

18:00 - Activate smack pack of Wyeast German Ale yeast.
22:00 - Pitch yeast into starter and let sit.

Sat, April 16, 2011

11:50 - Put 2 gallons of water on the burner.
12:05 - Water temp 150+. Trying to stabilize between 150 - 165 for steeping.
12:25 - Water stable@ 160 adding 1# 60L Caramel to steep for 45 minutes.
12:35 - Sanitized Primary and air lock. added 2 Gal of water to the primary.
13:10 - Remove Caramel and rinse with 1/2 gal water.
13:30 - Bring water to boil. Add 3# Wheat DME and 3# Extra Light DME and 7/8oz Cascade (5.0 alpha) pellet hops.
14:15 - Add 1/2oz of Saaz (6.8 alpha) pellet hops to the boil.
14:20 - Add 4oz of Lactose to the boil.
14:25 - Add 1tsp of Irish Moss to the boil.
14:35 - Kill the heat and add 1/2oz of Spalt (2.0) pellet hops.
14:36 - Take boil off heat and add to primary through double mesh filter. Pitch the yeast. Add 2oz of vanilla. Top off to just over 5 gal.
14:45 - Stored in cool (~70F), dark place.

Gravity: 1.050 Percentage: 6% Balling Point: 12.5

Sun, April 24, 2011

11:10 - Siphoned from primary fermenter to secondary fermenter and put back into its cool dark space.

Gravity: 1.020 Percentage: 2% Balling Point: 5

Sat, April 07, 2011

14:00 - Primed with 1/2 cup of dextrose. 14:05 - Bottled and stored in a cool dark place.

Gravity: 1.019 Percentage: 1.75% Balling Point: 4.5

Results

OG: 1.050
O%: 6%
OB: 12.5

FG: 1.019
F%: 1.75%
FB: 4.5