Watermelon Hefeweizen (5 Gallon Partial Mash)

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– 3 pounds  Briess White Wheat Malt
– 2.75 pounds  Briess American Pale 2-Row Base Malt
– 0.25 pound Weyermann Acidulated Malt
– 1 pound  Briess Pilsen Light DME (Dried Malt Extract)
– 1 pound  Briess Wheat Malt DME (Dried Malt Extract)

– 0.75 ounce  Hallertau Hop Pellets (German) 4.1% Aplha Acid at 60 minutes

– White Laps WLP300 Hefeweizen Ale Yeast

– Heat 3 gallons of water in 5 gallon brew kettle to 158°F
– Place crushed grains in large muslin bag and add to brew kettle
– Steep grains in kettle between 150-154°F for 1 hour
– Remove grains from kettle letting liquid drain from grains back into kettle
– Bring liquid (wort) to a boil and then shut off burner
– Add  Pilsen Light DME, Wheat DME, and Hallertau Hops to brew kettle and bring back to a boil
– Boil for 1 hour and then remove
– Cool wort as fast as possible to around 90°F (using sanitized wort chiller if possible)
– Strain wort from kettle into sanitized 6.5 gallon fermenter using strainer and funnel
– Aerate wort by shaking fermenter
– Add 3 gallons of refrigerated water to top up to around 5 gallons
– Add WLP300 Hefeweizen Yeast to fermenter
– Add Star San/water mix to airlock and place airlock and bung into fermenter
– Place fermenter into fermentation chamber (or cool, dark place) for 12-18 hours at 70°F
– Change temperature of fermentation chamber to 62°F after 12-18 hours has passed
– Ferment for two weeks in primary fermenter at 62°F
– Boil 4 ounces of priming sugar in 2 cups of water on the stove, then let cool
– Sanitize all bottling equipment that will come in contact with the beer using Star San solution
– Pour priming sugar solution and 1 ounce (2 tablespoons) of watermelon extract into bottling bucket
– Siphon beer from primary fermenter into bottling bucket (do not splash)
– Gently stir to mix using plastic mash paddle
– Transfer beer into twenty-four 12 ounce bottles and twelve 22 ounce bottles using plastic hosing, plastic bottle filler, bottling bucket, and spigot
– Cap bottles and place back in fermentation chamber at room temperature (66°F-70°F) for two weeks
– Drink!

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