G34 Death by Apricots - Beer Recipe - Brewer's Friend

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G34 Death by Apricots

179 calories 10.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 57 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: JH
Calories: 179 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Friday January 5th 2018
1.060
1.003
7.4%
0.0
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg United Kingdom - Maris Otter Pale10 kg Maris Otter Pale 38 3.75 51.3%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 10.3%
0.50 kg Apricot (dried)0.5 kg Apricot (dried) 17.9 0 2.6%
7 kg Apricot Puree7 kg Apricot Puree - (late boil kettle addition) 12 8 35.9%
19.50 kg / $ 0.00
 
Yeast
The Yeast Bay - Mélange - Sour Blend
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Med/Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 630 B cells required
TYB Lochristi Brett Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 630 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 75 20 30
8g Calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37 L Infusion -- 66.5 °C 75 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 62.7 L. Suggest reducing initial water volume to 39.1 L and adding 17.3 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 30
Mash volume with grains 37.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 38.9 L) 38.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 56.4 L) 56
Volume increase from sugar/extract (late additions) 6.3
Boil off losses -5.7
Post boil Volume 57
Going into fermentor 57
Total: 68.5  
Equipment Profile Used: System Default
 
Notes

Ferment with Simonaitis culture + sour megablend for 4 weeks.

Pitch at 19, ferment at 24

Add TYB Lochristi Brett Blend after 7 days

Simonaitis pooped out 1.028 and PH 3.8 on 30/1/18 though excellent aromatics. Peach, apricot funk etc. Great base for an apricot sour.

Added 0.5kg dried apricots.

Tested 20.02.18 1.008 slightly dry, apricots, grainy, lightly tart PH 3.8 - add mixed culture.

Tested 4.03.2018 PH 3.8 SG 1.008

Showed the bugger a peice of copper tubing to help with sulfur. Worked well, no detectable sulphur remains.

Tested 20.03.18 with FG of 1.003 PH still 3.8

Kegged 10.05.18 FG stable at 1.003 PH at 3.7

Lambic inspired beers: I think the most important elements are: many strains of brett, strong pedio, low pitching rates, slow fermentation, slow acidification.

Flanders inspired beers: Strong primary fermentation with fruity low attenuating English yeast. Wood aging with many brett, slow oxygen permeability

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  • Last Updated: 2018-05-14 10:44 UTC