Wallonia Watermelon Farmhouse Ale

Welcome back to Off The Hinge Brewing blog!  A quick update, part of the Camino beer has been kegged and is delicious!  The aroma is a burst with berries, up front hints of fig and coco mingle with Tempranillo and a touch of tannins that follow.  This was the American II strain beer.  The Belgian Strain is still in the carboy, but the last sample I took was outstanding.  Much better than the American Strain, which is saying a lot.  Enough on the old brews...

Summer Solstice is fast approaching and a refreshing beer would be nice to sip on during the upcoming heat wave.  I was thinking about grilling food in the summer and staples that go along with a good BBQ.  Watermelon was the only thing that my mind was focusing on.  Also, I thought of adding basil because of a watermelon salad I had recently.  However, my friend Mike suggested I should use mint instead.  I was convinced having had that combination in the past.

Having picked out my adjuncts the next step was to choose a base recipe.  Last May, my wife and I made a rhubarb saison, which was tasty and refreshing.  Traditionally, saisons are brewed in the winter months to be enjoyed in the summertime.  I know winter has passed, but spring is close enough.  I prefer fermenting Belgian beers at higher temperatures the yeast characters really come forward.

Fresh Watermelon Puree

A standard saison is fairly hoppy and around 5-7% ABV.  I was shooting toward 7, however not knowing the amount of sugar in the watermelon it will probably be around 8% with an O.G. of 1.066.  I also used El Dorado hops, which have watermelon characteristics to accentuate the flavor profile.  I also have a bunch of Lemon Zest hops from the Lemon Fractal beer and decided to use them, I have read they have mint like qualities.

First Wort Hop with El Dorado

At any rate it should be tasty.  If you make a watermelon beer, I have been told you need to use a lot of watermelon for the flavor to come through.  A watermelon is 90% water.  I used a gallon of watermelon juice and about three pounds of puree with a 1/2 oz. of Mint at the last 10 minutes of the boil to help sustain the aromatics of the watermelon.

Fresh Mint

I kept the malt bill simple with 78% Belgian Pilsner Malt, 14% Flaked Wheat and 8% clear Belgian Candi Sugar.  When using Pilsner Malt, I recommend doing a 90 minute boil to drive off the DMS.  I used Danstar's Bell Saison Yeast.   I have been told it is a combination of the Belgian and French Saison yeast.  I love the flavors of the Belgian strain, but it stalls out.  I love the French yeast because it will eat through all the sugar like a champ.  You get best of both worlds.  It is bubbling like crazy right now!  I hope to be able to share this with you all!

As a side note, "Wallonia," is a southern region of Belgium where Saison originated.  Until next time, drink good beer responsibly and be merry!