If you’re looking for a beer that is fruity, easy to make, and perfect for a hot summer day then you’re in the right place. We were looking for something refreshing and easy to sip on. This is a perfect recipe for beginners or for your first all-grain brew.
In case you’re a fan of fruity beers you can check our Raspberry Witbier Belgian Wheat Beer.
The Grain Bill
We will be making a 5.5-gallon batch but feel free to scale this up or down based on what you want.
Just take 6.9 gallons and heat it up to 161 F. Once the water is heated up a bit we add our water adjustments. This is an optional step but it can impact the final flavor. Next we add the grain bag and the grains.
- 56% Pale Malt (2 Row)
- 40% Red Wheat
- 4% Crystal 10 L
We plan to mash at 154 F for 45 minutes. This is to help accentuate the overall mouthfeel of the beer. It can be a challenge to keep your mash temperature consistent. We occasionally stir the mash to try and keep the temperature even throughout the mash.
A short boil time
We boil for 15 minutes. Traditionally brewers tend to boil for about 60 minutes or longer. Since were only going to use one hop and were not trying to get too much bitterness we will boil for 15 minutes.
Once weve reached our boil we add 1 oz Magnum.
After we add the hips we put int he wort chiller. We cool it down to 70 F at which point we transfer it inot a fermenter. For yeast we used SafAle US-05. We like it because it doesnt impart too much flavor into the beer and leaves you with a nice refreshing ale.
We shake up the fermenter to work some oxygen. Put an airlock on and let it sit in a cool drak place at 61 F for about 7 days to allow the yeast plenty of time to chew on those sugars.
Adding the fruits
A week later we noticed airlock activity had slowed down. Everything up to this point we made your standard wheat ale. Which means we are missing one ingredient. You can use any watermelon as long as it tastes good. We cut the watermelon up into small cubes and freeze them overnight.
Next day we pull the watermelon out of the freezer and put them into sanitized hop sacks. The reason we froze the fruit is to kill bacteria that might be present on it. Putting the watermelon in the bag also keeps the seeds of the watermelon from getting in our tubing. Once the bags are filled up we add them to our keg. Then we transfer the beer.
If youre not kegging you can still do this. You just need to use a secondary fermenter. You place the frozen watermelon into your secondary fermenter and then trasnfer the beer into that fermenter. After the watermelon has infused for a couple od days you can transfer into your bottles.
This beer is slighlty gold with a bit of a haze from the wheat malt. Mouthfeel is very smooth and cramy. The watermelon flavor is subtle. If you want to change it up try using peaches instead of watermelon. You can experiment with all kinds of fruits. Cheers.