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Maximus Grist VI - Apricot Paradisiac

161 calories 11.4 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 57% (brew house)
Source: Twelve Bells Brewing Société
Calories: 161 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created Sunday May 24th 2015
1.050
1.005
5.9%
33.32
9.98
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 91.7%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8.3%
12 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 6.2 Boil 60 min 26.75 44.4%
1.25 oz Cascade1.25 oz Cascade Hops Leaf/Whole 3.2 Boil 12 min 6.58 55.6%
2.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16 qt Infusion 153 °F 60 min
20 qt Temp. of water in the hot liquer tank Fly Sparge 168 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp gypsum Water Agt Boil 1 hr.
1 tbsp Irish moss Fining Boil 15 min.
3 lb Apricot Flavor Primary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
89%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 4 ounces       CO2 Level: 2.2 Volumes
 
Target Water Profile
Artesian Water Main, Delaware ref: WCR/AWC2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
109 5 40 50 18 104
Mash and strike water Britta® filtered.

The Artesian Water system is supplied from over 50 wells located throughout northern New Castle County. These wells are in the Columbia, Potomac, Cockeysville Marble and Mount Laurel formations.
Mash Chemistry and Brewing Water Calculator
 
Notes

A. Hops %AA adj. for age/storage.
B. Vorlauf between mash and sparge to help clear visible debris from the wort.
C. Add apricot puree during secondary fermenter stage, not in the active primary to avoid scrubbing of the apricot aroma during active phases of fermentation.
D. Unlike the popular but bland and tasteless beers made for Americans, this beer is Satiating, Satisfying, and Stupendous.
E. Final gravity was much lower than the computer prediction. After 21 days in fermenters, the FG was 10.05, so the ABV is actually 5.91%.
F. A little over-carbonated on this batch, which I attribute to the higher bottling temperatures(76F).



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  • Public: Yup, Shared
  • Last Updated: 2016-10-09 15:19 UTC
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