Mike's Apricot Saison - Split Batch - Beer Recipe - Brewer's Friend

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Mike's Apricot Saison - Split Batch

173 calories 10.5 g 12 oz
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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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.15 g | 40.6 qt) 9.69 38.8  
Mash volume with grains (equipment estimates 11.12 g | 44.5 qt) 10.67 42.7  
Grain absorption losses -1.52 -6.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 8.46 g | 33.8 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.69 38.8
Equipment Profile Used: System Default
 
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

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  • Last Updated: 2022-07-26 16:06 UTC