Batch #029 Watermelon Wheat

Recipe: Watermelon Wheat
Style: 20-Fruit Beer

Recipe Overview

Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.50 US gals
Volume Transferred: 3.50 US gals
Water Added: 1.78 US gals
Volume At Pitching: 5.28 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.023 SG
Expected OG: 1.053 SG
Expected FG: 1.014 SG
Expected ABV: 5.1 %
Expected ABW: 4.0 %
Expected IBU (using Tinseth): 15.0
Expected Color: 5.9 SRM
Apparent Attenuation: 72.5 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
US White Wheat Malt 1.75 lb (21.2 %) In Mash/Steeped
US 2-Row Malt 1.25 lb (15.2 %) In Mash/Steeped
US Caramel 40L Malt 0.25 lb (3.0 %) In Mash/Steeped
Extract - Wheat Liquid Malt Extract 5.00 lb (60.6 %) End Of Boil

Hops
US Cascade (4.5 % alpha) 0.75 oz Bagged Pellet Hops used 60 Min From End
US Cascade (4.5 % alpha) 0.25 oz Bagged Pellet Hops used 5 Min From End

Other Ingredients
Irish Moss 0.02 oz used In Mash

Yeast: White Labs WLP320-American Hefeweizen Ale

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out
Step: Rest at 154 degF for 60 mins
Step: Raise to and Mash out at 171 degF for 10 mins

Recipe Notes
Transfer after initial 5 days to secondary. Add fruit to secondary.