Brewed 6/7/11
A variation of Watermelon Wheat. The recipe changed just enough to call this one something different.

These turned out great. The aroma is sweet and fruity, and the flavor definitely compliments a hot New Mexico afternoon. This will likely become a summertime standard.


Original: 1.063
Transfer: 1.012
Final: 1.010
6.96% ABV How is this calculated?
(The actual percentage is higher than what's listed here. The watermelon juice contributes to the overall percentage, but because it's added after primary fermentation, we must use "Calculated Original Gravity", which is not a truly accurate measurement.


5 lbs Munton's Wheat DME (55%/45%)
1 lb Light Crystal Malt (20)
1 oz Willamette hops pellets (4%)
1/2 oz Northern Brewer hops pellets (8%)
1010 WYeast American Wheat yeast
3/4 gallon watermelon juice
3 cups watermelon juice and 1/4 cups sugar (bottling)
1 tsp Irish Moss


In 3 gallons water, steep crystal malt at 150 for 30 minutes.
Add DME, bring to a boil and add Willamette hops.
After 45 minutes, add 1/2 oz Northern Brewer hops and 1 tsp irish moss.
Boil an additional 15 minutes.
Cool to 80 and pitch yeast. Ferment at 65
After 1 week in primary, rack to secondary and add 3/4 gallon watermelon juice.
After 2 weeks in the secondary, bottle with 3 cups watermelon juice. Allow 2 weeks to properly bottle condition.

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