Watermelon Sour Patch
Boiled Candy (Braves) 1.054 - 1.005
6.4% ABV
Candy in Secondary (Crab) 1.039 - 1.004
6.4% ABV*
No Angel (Glass) - 1.042 - 1.00?
Merkin Gherkin - 1.039 - 1.003
4.7% ABV
All beers 13 IBU
Boiled Candy (Braves) 1.054 - 1.005
6.4% ABV
Candy in Secondary (Crab) 1.039 - 1.004
6.4% ABV*
No Angel (Glass) - 1.042 - 1.00?
Merkin Gherkin - 1.039 - 1.003
4.7% ABV
All beers 13 IBU
Malts:
14 lbs Two Row
9 lbs Wheat Malt
Hops:
1 oz Pilgrim (9.1 AA%) -- 60 min
Water -- Link
Per 15 gal: 30g CaCL; 20g MgSO
add 7ml Lactic acid to Mash
7.5 gallons strike water
7.5 gallons strike water
Two Five Gallon Fermenters:
both: 1.25 oz Indian Coriander -- Boiled 10 min
both: 1.25 oz Indian Coriander -- Boiled 10 min
Boiled Candy: (Braves)
1.054 - 1.005
2.5 lbs Water Melon Sour Patch Candy -- Boiled 15 min
*after fifteen minutes of boiling, the candy was still not all the way melted. The last 24oz or so of chunks got pureed with the hand blender, and then added to kettle.
6.17.15: Kegged - Candy did not seem to produce any sourness or watermelon flavor. Beer seems to still be usable though.
Candy in Secondary: (Crab)
1.039 - 1.004
2.5 lbs candy to added in secondary
7.8.17- Bottled at 3 volumes
Candy flavor is a bit more noticeable, but still at a level that may be best described as a small hint. I decided not to attempt to Gose-ify this batch for feer of making it taste nasty since there were already some interesting flavors going on -- not bad, but not typical either.
*figured to be very similar gravities to the Braves version since candy was equal, and in the secondary there was a healthy refermentation.
No Angel - Dedicated to the Memory of Gregg Allman:
1.042 - 1.0??
??% ABV
13 IBU
Draw 5-6 gallons of wort from kettle before diluting watermelon beer
Ferment with Southyeast Labs' B3 Farmhouse Ale
7.18.17 -- Down to 1.002. Quite acidic, but flavor seems to need time
Little Glass Carboy (Merkin Gherkin)
1.039 - 1.003
Left over wort
Fermented with dry Saison Yeast (fermentis)
after fermentation:
.75 oz salt (par 5gal)
8ml Lactic Acid per gal
Added 1 cut up cuke to secondary for three days (maybe more?) -- tasted every day after 2.
Yielded 12 .5L bottles
Brewday Notes:
Strike Temp - 153
Mash Temp - 147
First Runnings: 6gal, 1.077
Total Boil: 19 gal 1.038
O.G.: 17 gal , 1.042
New Vol: 11.5 gal, 1.042
New Vol2: 12.5 gal 1.040
New Vol3: 13 gal 1.039
7.18.17 -- Down to 1.002. Quite acidic, but flavor seems to need time
Little Glass Carboy (Merkin Gherkin)
1.039 - 1.003
Left over wort
Fermented with dry Saison Yeast (fermentis)
after fermentation:
.75 oz salt (par 5gal)
8ml Lactic Acid per gal
Added 1 cut up cuke to secondary for three days (maybe more?) -- tasted every day after 2.
Yielded 12 .5L bottles
Brewday Notes:
Strike Temp - 153
Mash Temp - 147
First Runnings: 6gal, 1.077
Total Boil: 19 gal 1.038
O.G.: 17 gal , 1.042
New Vol: 11.5 gal, 1.042
New Vol2: 12.5 gal 1.040
New Vol3: 13 gal 1.039
