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Honey-Apricot Strong Ale

302 calories 33.4 g 12 oz
Beer Stats
Method: Partial Mash
Style: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.142 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 302 calories (Per 12oz)
Carbs: 33.4 g (Per 12oz)
Created Friday December 6th 2013
1.090
1.026
8.4%
30.5
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 42.8%
5 lb Honey5 lb Honey 42 2 35.6%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 14.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7.1%
0.50 oz American - Blackprinz0.5 oz Blackprinz 36 500 0.2%
14.03 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.85 oz Northern Brewer1.85 oz Northern Brewer Hops Pellet 7.7 Boil 60 min 21.6 48.1%
1 oz Belma1 oz Belma Hops Pellet 10.4 Aroma 10 min 5.72 26%
1 oz Belma1 oz Belma Hops Pellet 10.4 Boil 5 min 3.14 26%
3.85 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2 gal mash grains -- 152 °F 45 min
0.5 gal sparge grains, boil, add LME, boil, start hop schedule. Sparge 168 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin Fining Secondary --
1 lb Apricot Puree (pasteurized) Flavor Secondary --
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 337 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4.5       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Adjust filtered water to match above profile.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 3.5 14  
Grain absorption losses (steep / mash) -0.38 -1.5  
Volume increase from sugar/extract (early additions) 0.9 3.6  
Starting boil volume 4.02 16.1  
Boil off losses -1.5 -6  
Hops absorption losses -0.14 -0.6  
Post boil volume 2.37 9.5  
Fermenter Volume 2.37 9.5  
Top off amount 3.13 12.5  
Target batch size 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.11 24.4
 
Notes

Ferment at 68 degrees for 7 days or until fermentation slows..rack into secondary on top of apricot puree and leave in secondary 14 days, or until fermentation stops. Cold crash 3 days, prime and bottle. Carbonate 21 days and refrigerate.

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  • Last Updated: 2014-06-30 19:49 UTC