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Apricot Sour

144 calories 14.3 g 12 oz
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 88% (brew house)
Source: Hunter F
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created Thursday October 18th 2018
1.044
1.010
4.42%
4.93
2.94
5.73
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 57.1%
3 lb American - White Wheat3 lb White Wheat 40 2.8 42.9%
7 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Hallertau Mittelfruh0.7 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.93 100%
0.7 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4 gal Infusion 149 °F 90 min
3 gal Sparge 167 °F 30 min
Starting Mash Thickness: 2.3 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablet Water Agt Mash 0 min.
1 each Whirlfloc Tablet Fining Boil 15 min.
6 tsp Yeast Nutrient Other Boil 15 min.
6 lb Apricot puree Flavor Secondary 6 days
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 171 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 100 50 0
RO water used
Mash - 2.2g gypsum, 3.3g calcium chloride, 3.0ml lactic acid to get mash ph to 5.23
Sparge - 1g gypsum, 2g calcium chloride
12ml of lactic acid to drop ph from 5.3 to 4.5
Mash Chemistry and Brewing Water Calculator
 
Notes

This was kettle soured in my Grainfather system. I mashed & sparged as usual, NO hop additions yet. Cooled the wort down to 90f then acidified with lactic acid to 4.5 ph. Next I pitched lactobacillus WLP677 and waited until the ph was 3.3. Then I boiled for 15 mins with a hop addition, yeast nutrients and whirlfloc tablet right away. Cooled to 65f, then pitched the yeast starter. In primary for 6 days then added 6 lbs of apricot puree to referment.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-10-29 03:54 UTC
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