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

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

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

No Yeast Nutrient to promote yeast stress.

Harvested from August-2011 Hefe Batch.

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.

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

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.

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.