1.044
OG1.009
FG4.6%
ABV9
IBU3
SRMNotes
Bring water to a boil & stir in malt extracts. Cool to 120F in kettle.
Kettle sour with lactobacillus; place saran wrap over wort and keep at 115-120F for up to 72 hours.
Bring wort to a full rolling boil. Add hop addition. Add crushed coriander seed and sea salt. Ferment at 68°F for 10 days. Add dry hop addition & ferment at 68F for additional 5 days. On bottling day, add Watermelon Natural Flavoring Extract (up to 4 oz) to taste in the bottling bucket.
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 3.00 lb | Pilsen Dry Malt Extract (US) | Boil | 51.72% |
| 2.00 lb | Wheat Dry Malt Extract (US) | Boil | 34.48% |
| 0.80 lb | Acidulated (DE) | Steep | 13.79% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 0.50 oz | El Dorado - Pellet | Boil | 8 Minute(s) | 15.0% | 9.15 |
| 1.50 oz | El Dorado - Pellet | Dry Hop | 5 Day(s) | 15.0% | 0.00 |
Yeast
| Name | Attenuation |
|---|---|
| Safale US-05 Dry Beer Yeast | 78% - 82% |
| White Labs WLP677 Lactobacillus Delbrueckii | 82% - 82% |
Other
| Name | Amount | Use | Time |
|---|---|---|---|
| Sea Salt | 0.50 oz | Boil | 5 Minute(s) |
| Watermelon Flavoring Extract | 4.00 oz | Bottle | 0 Minute(s) |
| Coriander Seeds | 1.00 oz | Boil | 15 Minute(s) |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 68 F | 14 Day(s) |
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