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Honey-Apricot Strong Ale

301.91 calories 33.45 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: (Per 12oz)
Carbs: (Per 12oz)
Created Friday December 6th 2013
1.090
1.026
8.4%
30.47
10.23
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 lb / 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
 
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.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2014-06-30 19:49 UTC
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