Toasted Oat Hull Melon Pale Ale

Taste and Data Results

Recipe Specifics:

Type: All Grain
SRM: 4.6
IBUS: 76.7
Batch Size: 6.25 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Mash pH: 5.0


Whoops, I kegged this one too quickly trying to rush it for an event. After 8 days I racked into a keg and measured a gravity of only 1.027! Left the beer in the keg with 2psi hoping the yeast still chomps away for a week. It worked, sorta. Despite the weird fermentation, this beer was drinkable at 3.8% ABV (but not very good at all!). Pretty lackluster head retention. The aroma is an earthy cantaloupe. Maybe the best way to describe it is the core of the cantaloupe, I’m guessing the Simcoe added a little of this earthy thing. On it’s own the hull melon might be a little weak aroma wise. I don’t minde the aroma it’s pretty good, but mellow. It’s not that jump out of the glass aroma.  Aftertaste is a little watery, lacking flavor. Slightly crackery, but I’m not sure I’m getting much from the toasted oats. If I try really hard I can kind of make out that toasted oat granola smell, but I think it’s a reach.

Final Numbers:

Original Gravity: 1.051
Final Gravity: 1.022
ABV: 3.8%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 60 Seconds Pure Oxygen
Final Beer pH: 4.11

Water Profile:

R/O Gypsum (gram/gal) Epsom Salt (gram/gal) Sea Salt (gram/gal) Baking Soda (gram/gal) Calcium Chloride (gram/gal)
Yes 1.15 0 0 0 0.5


Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
121.7 4.8 10.7 175 93.1 41.5 6.9 7 324 34 -55 1.9


Mash/Grain Profile:

Mash at 161.0 F for 60 Minutes

Amt Name Type # %/IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3 72.6 %
2 lbs Organic Oats, Flaked (toasted in my oven for 20 minutes) Grain 4 16.1 %
1 lbs Organic Flaked Quinoa (1.6 SRM) Grain 5 8.1 %
6.4 oz Acid Malt (3.0 SRM) Grain 6 3.2 %

Boil Ingredients:

Amt Name Type # %/IBU
15.00 g Simcoe [13.00 %] – Boil 60.0 min Hop 7 27.1 IBUs
2.60 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 8
1.15 g Calcium Chloride (Boil 60.0 mins) Water Agent 9


Steeped Hops
Amt Name Type # %/IBU
56.00 g Hull Melon [7.20 %] – Steep/Whirlpool 30.0 min Hop 10 17.7 IBUs
56.00 g Simcoe [13.00 %] – Steep/Whirlpool 30.0 min Hop 11 31.9 IBUs


Starter: Yes

Yeast: WLP002 8th Generation 21 Days Old

Temperature: 68F for 6 Days, 70F 2 Days (then in keg at room temperature for a week)

Dry Hopping:

All hop additions added to a purged keg in a hop bag and left at room temperature for 6 days, then went into the keezer keeping the hops in the keg until it kicks.

Amt Name Type # %/IBU
56.00 g Hull Melon [7.20 %] – Dry Hop 6 Days Hop 12 0.0 IBUs
28.00 g Simcoe [13.00 %] – Dry Hop 6 Days Hop 13 0.0 IBUs

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