Watermelon

Discussion in 'Homebrewing' started by Lukass, Jun 28, 2016.

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  1. BumpyAZ

    BumpyAZ Initiate (0) Jan 14, 2014 New Jersey

    Pretty similar to my approach except I'm pressing my own juice. Curious to how many ounces a container is?
     
    #21 BumpyAZ, Jul 20, 2016
  2. sethsticles

    sethsticles Crusader (413) May 6, 2014 California
    Trader

    16oz container. I let it sit for a few days in the fridge to separate some more of the watermelon pulp from the juice and decanted a few oz before freezing so it wouldn't rupture the container. The decanted juice still tasted like watermelon but it was pouring clear. I think I used ~12oz for 4 gallons. I need to take better notes....:flushed:

    The watermelon is spot on for my tastes. It comes off as oh-so-slightly-sweet but mostly bitter watermelon rind. It plays nice with the tartness from the kettle sour. The salt brings it all together. It reminds me of Anderson Valley Melon Gose as an adult and eating salted watermelon slices as a kid. Summer!
     
    #22 sethsticles, Jul 20, 2016
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  3. 60Watts

    60Watts Initiate (0) Jun 9, 2015 Massachusetts

    Well I'm a little late but I was wondering how the watermelon gose turned out? Mine has been bottled for awhile now and I'm still going through my stock. I used 8 cups of watermelon puree per 5 gallons and Himalayan pink salt/coriander. It turned out fantastic! Can't wait to drink some after work today especially since its still pretty warm out.

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    #23 60Watts, Oct 3, 2016
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  4. Dmanuele1991

    Dmanuele1991 Initiate (0) Mar 5, 2014 Wisconsin

    I recently did a watermelon wheat and how i did it was cut up two seedless watermelons that I blended, brought up to a boil to sanitize then dumped into fine strainer bag. After all was said and done I accumulated 2 gallons of watermelon juice and just racked the beer onto that. The 2 gallons of watermelon juice only added .006 to the final gravity but did fully ferment out.
     
    #24 Dmanuele1991, Oct 5, 2016
  5. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    Looks tasty! I haven't gotten around to mine... having a 5-month old daughter has been putting a damper on my brewing lately. My mom was able to score me some good local apple must, so I was able to ferment and keg that for the fall. Makes for a MUCH easier brew day too. The watermelon gose will probably be put in the queue until Summer 2017.
     
    #25 Lukass, Oct 7, 2016
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  6. mattmartin3053

    mattmartin3053 Initiate (0) May 9, 2017 California

    Now I know this is a year later, but I just had an Anderson Valley Melon Gose last night and instantly thought I need to brew this! Do you have a recipe you can share for yours? I am excited to try this out!
     
    #26 mattmartin3053, May 9, 2017
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  7. sethsticles

    sethsticles Crusader (413) May 6, 2014 California
    Trader

    40% pils malt
    40% spelt malt (wheat is good too, I wanted to try spelt out for a recipe and this ended up being the first one)
    20% rye malt
    ~7 IBUs
    Wyeast 1007 German Ale

    It took ~48 hours to drop to 3.6 pH sitting at 105°. I used Northern Brewer because I had them laying around and wanted to use something that wouldn't be very noticeable. Fermented at 58° and slowly bumped up to 66° over a few days.

    I dry hopped with El Dorado for a little extra punch of fruity aroma. Mostly because the descriptor was watermelon.

    I used 0.2 oz salt / gallon dissolved into a little bit of water and added that at kegging. It was a tad much. I will do closer to 0.15 oz / gallon next time.

    Obviously this is not to style and yours will vary depending on the lacto that you use to sour. If you want a more traditional to-style gose then 50/50 pils and wheat and leave the rye out.
     
    #27 sethsticles, May 9, 2017
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  8. mattmartin3053

    mattmartin3053 Initiate (0) May 9, 2017 California

    This is awesome! Thank you so much
     
    #28 mattmartin3053, May 10, 2017
  9. mattmartin3053

    mattmartin3053 Initiate (0) May 9, 2017 California

    Do you mind sharing your recipe for this? I am thinking about brewing one next weekend.
     
    #29 mattmartin3053, Jun 5, 2017
  10. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    So I opted out of the watermelon this spring, and ended up doing a Key Lime Gose instead. It's been delicious – the keg is just about empty. I've been doing a lot of sour wort beers lately because I love the fact that you can split brew day into 2 separate sessions, and a short boil makes things go even quicker.

    50/50 Pils/white wheat. Sour worted for around 3 days with L. plantarum. Quick 10 min boil with about 10 IBU of Cascade. .25 oz pink sea salt, .4 oz crushed coriander and the zest from
    about 10 key limes. Fermented with US-05. More zest/juice added to the keg.

    I will probably do this exact same procedure (minus the key lime zest) if I do the watermelon next!
     
    #30 Lukass, Jun 5, 2017
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  11. joeleaux

    joeleaux Initiate (0) Sep 26, 2012 Louisiana

    Anyone have a watermelon gose recipe to share?
     
    #31 joeleaux, Jul 3, 2017
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