Mike's Apricot Saison - Split Batch Beer Recipe | BIAB Fruit Beer | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Mike's Apricot Saison - Split Batch

173 calories 10.5 g 12 oz
Beer Stats
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
1.054
1.003
6.6%
31.2
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 7.6%
13.19 lbs / 0.00
 
Hops
Amount Variety Cost 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
 
Other Ingredients
Amount Name Cost 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

Recipe Picture
Last Updated and Sharing
 
306
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-07-26 16:06 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top