Membership questions? Log in issues? Email info@brewersassociation.org

Author Topic: Help with Watermelon  (Read 883 times)

rabeb25

  • Guest
Help with Watermelon
« on: July 15, 2015, 01:55:21 pm »
Hey all,
Making a watermelon wheat ala 21st A. Have the recipe and all that but curious as how to process the watermelon. Was thinking of pureeing the meat, but then what? Boil it? freeze it? sulfite it? Nothing? Looking to preserve the most flavor. It will be added to the secondary.



Thanks

Offline gsandel

  • Brewer
  • ****
  • Posts: 341
  • www.onbeer.blogspot.com
    • On Beer
Re: Help with Watermelon
« Reply #1 on: July 15, 2015, 02:15:37 pm »
I have had success with "nothing".  Puree added directly to (in my case) primary of a base Kolsch.  Flavor is subdued after sugar is fermented, but nice.  Color is slightly pink.

This works as watermelon beer doesn't last much past August.

Good luck.
You wouldn't believe the things I've seen...

Offline Stevie

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 6858
Re: Help with Watermelon
« Reply #2 on: July 15, 2015, 02:54:09 pm »
I don't think you would need to purée it. I bet it will break apart on its own as it sits in the beer. Use a sanitized knife, cutting board and ice cream scoop.  I'd go around 1-1.5 lbs per gallon of flesh.