Apricot Brown Ale Test - Beer Recipe - Brewer's Friend

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Apricot Brown Ale Test

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 20 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday May 24th 2017
1.052
1.013
5.1%
18.1
16.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27 lb American - Pilsner27 lb Pilsner 37 1.8 84.4%
4.50 lb American - Caramel / Crystal 60L4.5 lb Caramel / Crystal 60L 34 60 14.1%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 1.6%
32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 45 min 13.97 40%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 15 min 3.78 20%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 1 min 0.33 20%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop 5 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3,000 ml Apricot Flavor Secondary --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 657 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Gypsum - 16g
Calcium Chloride - 23g
Sodium Bicarbonate - 10g

Citric Acid - As need to lower Mash PH - 10g at a time to mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt -- -- 154 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.65 gal (78.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.65 gal (30.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.36 gal (53.44 qt). Suggest reducing strike water volume to 9.44 gal (37.76 qt) and adding 1.36 gal (5.44 qt) sparge/top-off. 10.8 43.2  
Strike water volume at mash thickness of 1.35 qt/lb 10.8 43.2  
Mash volume with grains 13.36 53.4  
Grain absorption losses -4 -16  
Remaining sparge water volume (equipment estimates 13.1 g | 52.4 qt) 13.45 53.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.65 g | 78.6 qt) 20 80  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 18 72  
Going into fermentor 18 72  
Total: 24.25 97
Equipment Profile Used: System Default
 
Notes

Dry hop for three days.

Use all three liters of the apricot after fermentation and three day dry hop is complete.

Rouse both the dry hop and the Apricot after one day of adding fruit.

If apricot is present then crash, if not, add more apricot...one liter at a time.

Crash after flavor is present.

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  • Last Updated: 2017-07-26 03:58 UTC