Watermelon Wheat
"Wheatermelon" (Hefeweizen Style with watermelon juice)

Recipe:
*******
4.00 lb 	Weyermann Wheat Malt (grain)
4.00 lb 	Weyermann Light Munich Malt (grain)\
1.00 gal	Watermelon Juice.  (One large watermelon)

Hops:
*****
1.00 oz Hallertauer (4.7% AA - 3.0 AAU)(~15 min @ 1.025 wort)

Yeast:
******
No Yeast Nutrient to promote yeast stress.

Harvested from August-2011 Hefe Batch.

Notes:
******
5.00 gal (4 gal of wort / 1 gal of watermelon juice)
OG: 1.045 / 1.040 juice = ~1.044
FG: 1.011

1210:  Heated up lauter / mash tun with 130G faucet water. Heated up 3 gal of mash water.
1245:  Started mash. 3 Gallons of water, 8.0 lbs of grain.  158F Mash temp.
1345:  Temperature 155F.
1350:  Started first running
1400:  Finished the first running, started the sparge (172F water 2.5 gal)
1410:  Finished sparge, placed first runnings on stove.
1415:  Placed second runnigs on stove.
1445:  Started hop boil, and cooling for fist runnings.
1500:  Hops done, first pot cool, started cooling second pot. 
1515:  Both pots cool and in fermentation bucket. 

Both pots of wort filled bucket (not carboy this time) to 4.0 gal. Took specific gravity.
SG at 4.0 gal: 1.045 

Added 0.0 gal of Water
SG at 5.50 gal: 1.051

Pitched yeast (82 F) (Propagated on slants from WLP300)

Color ~8 SRM.  brown-orange-tan for now. 

1615:  Pitched the yeast from the August Hefe Batch @ 95 F. 
1730:  Fermentation noted.

2011/08/14
**********
Temperature at 1900 is 80F.
Fermentation very active.  
Dense foam at surface of wort.
Aroma is malty clove with spicey hop notes. 

2011/08/15
**********
Temperature at 1600 is 75F.
Fermentation very active. 
Slimey krausen at surface.
Aroma is malty clove with spicey hop notes.
Added 1 gal of Redish pink watermelon juice @ 1.040 SG. 

2011/09/14
**********
Fastest batch ever brewed. Kegged less than 1 week after start.
Looks like wheat beer
Smells like fresh mellon... not candy.
Taste is wheat with a finish of mellon.