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Apricot IPA

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 93 gallons (fermentor volume)
Pre Boil Size: 110 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Austin
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Monday December 3rd 2018
1.062
1.015
6.3%
54.4
4.6
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
160 lb American - Pale 2-Row160 lb Pale 2-Row 37 1.8 79.2%
12 lb Briess - Bonlander Munich12 lb Bonlander Munich 36 10 5.9%
15 lb American - Carapils (Dextrine Malt)15 lb Carapils (Dextrine Malt) 33 1.8 7.4%
15 lb American - White Wheat15 lb White Wheat 40 2.8 7.4%
202 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 oz Centennial24 oz Centennial Hops Pellet 10 Whirlpool at 210 °F 20 min 19.33 20.7%
12 oz Amarillo12 oz Amarillo Hops Lupulin Pellet 14.3 Whirlpool at 210 °F 20 min 13.82 10.3%
24 oz Mandarina Bavaria24 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 210 °F 20 min 16.43 20.7%
6 oz Hallertau Blanc6 oz Hallertau Blanc Hops Pellet 10 Whirlpool at 210 °F 20 min 4.83 5.2%
16 oz Centennial16 oz Centennial Hops Pellet 10 Dry Hop 4 days 13.8%
10 oz Amarillo10 oz Amarillo Hops Pellet 14.3 Dry Hop 4 days 8.6%
16 oz Mandarina Bavaria16 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 4 days 13.8%
8 oz Hallertau Blanc8 oz Hallertau Blanc Hops Pellet 10 Dry Hop 4 days 6.9%
116 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
84 lb Apricot Puree Flavor Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 5354 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Cedar Falls, IA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
122 8 25 135 116 92
RO:Muni 2:1

Strike 64 gallons (42 RO/22 Muni)
100 g CaS04
102 g CaCl2
28 g NaCl

Sparge 74 gallons (50 RO/24 Muni)
1 oz phos acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
64 gal Infusion -- 174 °F --
Conversion Rest Temperature -- 154 °F 60 min
74 gal Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 96.98 gal (387.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 84.98 gal (339.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 91.91 gal (367.64 qt) 75.75 303  
Strike water volume at mash thickness of 1.5 qt/lb 75.75 303  
Mash volume with grains 91.91 367.6  
Grain absorption losses -25.25 -101  
Remaining sparge water volume (equipment estimates 46.73 g | 186.9 qt) 59.75 239  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 96.98 g | 387.9 qt) 110 440  
Boil off losses -1.5 -6  
Post boil Volume 95.48 381.9  
Hops absorption losses (whirlpool, hop stand) -2.48 -9.9  
Going into fermentor 93 372  
Total: 135.5 542
Equipment Profile Used: System Default
 
Notes

Pitch at 65F
Ferment at 68F

54 IBUs

Add apricot puree @ ~50%AA (1.031)

Crash to 62F after diacetyl rest. Harvest yeast after 48-72 hours, and begin dry hop.

Day One - Harvest yeast, add DH.
Day Two - Idle
Day Three - Idle
Day Four - Crash to 34F
Day Five - Remove DH

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  • Last Updated: 2018-12-03 20:28 UTC