Notes
Mash low - 148-149F. Sparge. Kettle sour with lactobacillus; place saran wrap over wort and keep at 115-120F for up to 72 hours.
Bring wort to a full rolling boil. Add hop addition. Add crushed coriander seed and sea salt. Ferment at 68°F for 10 days. Add dry hop addition & ferment at 68F for additional 5 days. On bottling day, add Watermelon Natural Flavoring Extract (up to 4 oz) to taste in the bottling bucket.
Fermentables
| Amount |
Fermentable |
Use |
% |
| 3.80 lb |
White Wheat (US) |
Mash |
43.43% |
| 3.80 lb |
Pilsen / Pilsner (DE) |
Mash |
43.43% |
| 0.90 lb |
Acidulated (DE) |
Mash |
10.29% |
| 0.25 lb |
Rice Hulls (US) |
Mash |
2.86% |
Hops
| Amount |
Hop |
Use |
Time |
AA |
IBU |
| 0.50 oz |
El Dorado - Pellet |
Boil |
8 Minute(s) |
15.0% |
9.10 |
| 1.50 oz |
El Dorado - Pellet |
Dry Hop |
5 Day(s) |
15.0% |
0.00 |
Yeast
| Name |
Attenuation |
| Safale US-05 Dry Beer Yeast |
78% - 82% |
| White Labs WLP677 Lactobacillus Delbrueckii |
82% - 82% |
Other
| Name |
Amount |
Use |
Time |
| Sea Salt |
0.52 oz |
Boil |
5 Minute(s) |
| Watermelon Flavoring Extract |
4.00 oz |
Bottle |
0 Minute(s) |
| Coriander Seeds |
1.00 oz |
Boil |
15 Minute(s) |
Mash Schedule
| Temperature |
Time |
| 148 F |
60 Minutes |
Fermentation Schedule
| Temperature |
Time |
| 68 F |
14 Day(s) |
Got a question? Be the first to leave a comment on this recipe.