Beer Forum

Why is the 21st Amendment Watermelon Wheat recipe such a secret? I have been trudging through the archives on the BN, so I don't know the whole explanation. For such a seemingly homebrew friendly place like 21A, something seems off for them to guard the recipe so much. Are they worried about competitors latching on to a unique and popular brew? Are they worried homebrewers will just brew their own and not buy anymore? I saw that Shaun posted the 21A IPA, so I am confused. I can't listen to the whole history of 21A on the BN, so I was wondering if somebody could explain why it's so guarded.

Just to clarify though, I do not begrudge Shaun for keeping it a secret. I was just curious as to why it's so secret when other recipes aren't?

That being said, I am interested in brewing a watermelon wheat this summer, not necessarily a clone of 21A's, but I am interested in their technique and how much watermelon to use. If I can't get the help from Shaun, does anybody out there have advice for how to add watermelon?

Chad Anderson wrote:I am interested in their technique and how much watermelon to use. If I can't get the help from Shaun, does anybody out there have advice for how to add watermelon?

...And that was the secret. I know that he said he throws whole chunks of watermelon in there, and a LOT of it, but not specifically how much. That part is a trade secret.
IMHO it would seem that you want to start with a mild wheat beer, since natural watermelon is not a powerful flavor and you could mask it easily I would think. Ferment it pretty cold to keep the bubblegum and cloves low so they don't compete much. Listen to the Jamil Show on Weizen for more on this. He also has a fruit beer episode. Then, you have to try several different kinds of watermelon, whatever you can get. Taste them and see which you like so you can decide which you want to go with.
I'd split the batch and try two yeasts, fermented at lower temps, and then add chunks of watermelon to the secondary. Add the same amount to each. Once you have your yeast picked out you can split another batch of the same wort with the same yeast and do different amounts of watermelon to decide how much is best.

It's a lot of work, but it's probably not too far away from what Sean did... and he's not talkin'..... Sean??

I do recall that he said you wanted to ferment the watermelon. I'd add it to both the primary about half way through and again in the secondary. If you're kegging I'd even add it to the servers. I haven't tried a fruit wheat yet but this summer I think I'll try Krotch's idea w/ the strawberries. I think one of the recent Sessions was about fruits...was that at the end of last weeks?

Here is an item I came across tonight that might help with the problem of figuring out the watermelon.

http://www.williamsbrewing.com/NATURAL_ ... _P1880.cfm

Wayne
Bugeater Brewing Company

I was in San Francisco earlier this week and I visited 21st amendment. They were out of Watermellon Wheat and IPA in the cans. I was pissed. I walked all day to get there and they were out of canned beer. The bartended also said the brewer would come out and talk to me. I waited for an hour or so but the brewer never came out.

Ohh well, the beers I had there were pretty good. I guess I will have to make another trip out west.

Dang, I see bugeater beat me to it about the watermelon flavoring.