Aprcicot Sour - Beer Recipe - Brewer's Friend

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Aprcicot Sour

148 calories 11.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 148 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Thursday October 14th 2021
1.049
1.007
5.5%
36.9
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Viking - Pale Ale Malt4 kg Pale Ale Malt 37 2.5 75.5%
0.40 kg Viking - Vienna0.4 kg Vienna 37 3.6 7.5%
0.90 kg Viking - Wheat Malt0.9 kg Wheat Malt 38 2.5 17%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Azacca20 g Azacca Hops Pellet 15 Boil 40 min 28.59 40%
18 g Loral18 g Loral Hops Pellet 11.75 Boil 10 min 8.33 36%
12 g Loral12 g Loral Hops Pellet 11.75 Boil 0 min 24%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
800 g Apricot pure Flavor Secondary 3 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
White Labs - Lactobacillus plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 18.6
Mash volume with grains (equipment estimates 20.5 L) 22
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 17.1 L) 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23.5
Top off amount 1.5
Going into fermentor 25
Total: 35.2  
Equipment Profile Used: System Default
"Aprcicot Sour" Fruit Lambic beer recipe by Gummibrew. All Grain, ABV 5.5%, IBU 36.91, SRM 5.82, Fermentables: ( Pale Ale Malt, Vienna, Wheat Malt) Hops: (Azacca, Loral) Other: (Apricot pure)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-11-22 14:11 UTC