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Mike's Apricot Saison - Split Batch

Method: BIAB
Style: Fruit Beer
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 10.5 g (Per 12oz)

Created: Wednesday June 2nd 2021

Original Gravity:

1.054

Final Gravity:

1.003

ABV (standard):

6.6%

IBU (tinseth):

31.2

SRM (morey):

3.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	American - Pilsner8.5 lb Pilsner	37	1.8	64.5%
8 oz	German - Vienna8 oz Vienna	37	4	3.8%
3 lb	American - Wheat3 lb Wheat	38	1.8	22.7%
3 oz	German - Acidulated Malt3 oz Acidulated Malt	27	3.4	1.4%
1 lb	Belgian Candi Sugar - Clear/Blond (0L)	38	0	7.6%
13.19 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 oz	Willamette2.5 oz Willamette Hops	Pellet	4.5	Boil at 200 °F	60 min	23.32	45.5%
3 oz	Saaz3 oz Saaz Hops	Pellet	3.5	Boil at 200 °F	10 min	7.89	54.5%
5.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.50 oz	Willamette (Pellet)	23.32	45.5%
3 oz	Saaz (Pellet) 2.9999999931377 oz Saaz (Pellet) Hops	7.89	54.5%
5.50 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	10 min.
1 tsp	Yeast Nutrient	Other	Boil	10 min.
0.50 oz	Coriander Seed	Spice	Boil	5 min.

Yeast

Wyeast - Farmhouse Ale 3726

Amount:	1 Each	Cost:
Attenuation (custom):	93%	Flocculation:	Variable
Optimum Temp:	70 - 95 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 227 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Add The Following To 9 Gallons Of RO Water 7g Gypsum 4g Calcium Chloride 1.75g Calcium Hydroxide
Mash Chemistry and Brewing Water Calculator

Notes

Mash @ 150 For 60 Minutes
Boil 90 Minutes
Add 2.5 oz Willamette @ 60
Add 3 oz Saaz @ 10
Add Whirlfloc & Yeast Nutrient @ 10
Add Coriander @ 5
Add Candi Sugar @ Flameout

Start Fermentation @ 70 Degrees For 1 Day. On Day 2 Ramp Up 2 Degrees Every 6 Hours Until Hitting 88 Degrees.

On Day 9 Start Lowering Temperature 2 Degrees Per Day Until Hitting 70 Degrees.

On Day 21 Transfer 3 Gallons To A 3 Gallon Fermenter On Top Of 49 Ounces Of Apricot Puree

Bottle Or Keg The Balance Of The Beer On Day 21

Use Cold Crash Guardian On 3 Gallon Fermenter. After 2 Weeks Cold Crash For 3 Days And Then Bottle As Needed.

Carbonate To 3.3 - 3.4 Volumes Use 84 Degrees As The Fermentation Temperature

Last Updated and Sharing

308

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Brews

Public: Yup, Shared
Last Updated: 2022-07-26 16:06 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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