Unleash the Apricots - Beer Recipe - Brewer's Friend

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Unleash the Apricots

209 calories 25.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 18 liters (ending kettle volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 73% (ending kettle)
Calories: 209 calories (Per 330ml)
Carbs: 25.1 g (Per 330ml)
Created: Wednesday August 17th 2022
1.067
1.022
5.9%
20.2
4.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.98 kg Canadian - Pale 2-Row3.98 kg Pale 2-Row 36 1.75 70.3%
0.77 kg Canadian - Pale Wheat0.77 kg Pale Wheat 36 2 13.6%
0.60 kg Gladfield - Big O, Malted Oats0.6 kg Big O, Malted Oats 27.5 2.28 10.6%
0.31 kg Valley Malt - chit malt0.31 kg chit malt 33 1.4 5.5%
5.66 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
58 g BSG - Idaho 758 g Idaho 7 Hops Pellet 14.1 Whirlpool at 85 °C 20 min 15.45 40.8%
28 g citiva28 g citiva Hops Pellet 9 Whirlpool at 85 °C 20 min 4.76 19.7%
56 g Citiva56 g Citiva Hops Pellet 9 Dry Hop (High Krausen) 4 days 39.4%
142 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.73 g Table Salt Water Agt Mash --
2.08 g Calcium Chloride (anhydrous) Water Agt Mash --
7.58 ml Lactic acid Water Agt Mash --
0.75 g Gypsum Water Agt Mash --
 
Yeast
Escarpment Labs - Vermont Ale
Amount:
0.95 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.7 L Infusion 68 °C 68 °C 60 min
11.3 L Sparge 75 °C 75 °C --
Quick Water Requirements
Water Liters
Total strike volume 27.6
Mash volume with grains 31.3
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.3 L) 21
Boil off losses -4.3
Post boil volume (equipment estimates 16.7 L) 18
Hops absorption losses (whirlpool, hop stand) -0.4
Estimated amount in fermentor 17.6
Total: 27.6  
Equipment Profile Used: System Default
 
Notes

Switched to no boil hops to lower bitterness. Focusing on hops that have stone fruit descriptors. Will add dry hops in bag with fruit around day 4 when yeast is still pretty active.
Do 4 lbs of apricots and 2 lb of peaches for roughly 1.5lb/gallon

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  • Last Updated: 2022-10-22 04:36 UTC