Watermelon Red Ale
This started out as a simple amber ale, and I added 1.5 pounds of fresh strawberries since I had picked a few pounds at a "u-pick" farm nearby. However, after some online investigation I realized that strawberries impart very little flavor in a beer. A week or two later, while wandering a grocery store I saw what looked to be a deliciously perfect watermelon. A few beers after that, I decided to juice the watermelon and add it to the secondary. Thus, the Watermelon Red Ale was born. And, surprisingly, it actually turned out quite good.
.rec file Anticipated OG: 1.054 Anticipated SRM: 14.4 Anticipated IBU: 31.8 Brew date: June 7 Original gravity: 1.055 (plus watermelon sugars) In primary fermenter: 5 days In secondary fermenter: 14 days Final gravity: 1.010 Grain/Extract/Sugar % Amount Name Origin Potential SRM 76.2 8.00 lbs. Pale Malt(2-row) Belgium 1.037 3 9.5 1.00 lbs. Rye Malt America 1.030 4 8.6 0.90 lbs. Biscuit Malt Great Britain 1.035 35 4.8 0.50 lbs. Crystal 60L America 1.034 60 1.0 0.10 lbs. Chocolate Malt Great Britain 1.034 475 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time 0.25 oz. Zeus Whole 16.40 18.0 60 min 1.00 oz. Mt. Hood Whole 5.10 6.0 15 min 0.50 oz. Mt. Hood Whole 5.10 1.9 1 min 0.50 oz. Zeus Whole 16.40 6.0 1 min Extras Amount Name Type Time 2.5 quarts Watermelon (juice) Fruit 8 Days(secondary fermenter) 1.50 lbs Strawberries (fresh) Fruit 0 Min.(boil) Yeast WYeast 1056 American Ale Directions Puree strawberries, add to wort shortly after turning off heat at end of boil. Do NOT boil the strawberries, or the pectin will set (leading to cloudier beer). Watermelon juice (pressed from fresh watermelon) should be strained, then simmered briefly to sterilize. Add to secondary fermenter.