Fruit Stand Wheat (Apricot /Orange) - Beer Recipe - Brewer's Friend

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Fruit Stand Wheat (Apricot /Orange)

143 calories 12.7 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 3.6 gallons
Post Boil Size: 2.85 gallons
Pre Boil Gravity: 1.022 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: SLD
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Monday November 21st 2022
1.044
1.008
4.6%
25.3
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 oz Briess - LME Bavarian Wheat35 oz LME Bavarian Wheat 35 3 49.3%
25 oz Briess - DME Golden Light25 oz DME Golden Light - (late boil kettle addition) 44.6 4 35.2%
10 oz Dry Malt Extract - Wheat10 oz Dry Malt Extract - Wheat - (late boil kettle addition) 42 3 14.1%
70 oz / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 oz Gambrinus - Honey Malt1 oz Honey Malt 37 25 1.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz First Gold0.55 oz First Gold Hops Pellet 7.5 Boil 60 min 25.27 100%
0.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 each Whirlfloc Water Agt Boil 5 min.
0.40 oz Orange Zest Flavor Boil 1 min.
4 oz Apricot Extract Flavor Bottling 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
23.50 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water used was filtered (Vancouver, WA) tap water.

Usually I use bottled spring water.
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.03 g | 16.1 qt) 3.42 13.7  
Mash volume with grains (equipment estimates 4.03 g | 16.1 qt) 3.43 13.7  
Grain absorption losses (steeping) -0.01 -0  
Volume increase from sugar/extract (early additions) 0.19 0.7  
Pre boil volume (equipment estimates 4.2 g | 16.8 qt) 3.6 14.4  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 2.85 11.4  
Top off amount 1.15 4.6  
Going into fermentor 4 16  
Total: 4.57 18.3
Equipment Profile Used: System Default
 
Notes

Fruit Stand Wheat sips with a smooth texture, starts off with a palate pleasing soft wheat flavor and finishes with a bang thanks to the choice of fruit extract used. Ultimately satisfying and easy drinking.
=====================================================

  • Add all steeping grains to steeping bag and steep as per your
    preferred steeping method. Generally, 155-160 F for 30
    minutes.
  • Remove grains, sparge with 8 Oz of 170* water.
  • Bring water to boil then turn off heat, add LEM extract. Once
    extract is amply mixed, bring back to a boil.
  • Once water comes to a boil, add bittering hops. Both DEM
    extracts are added with 15 Min. remaining.

  • Cool wort, once wort is cooled to 75* - 80 F or lower transfer to
    fermenter, top off to bring to 4.1 gallons. pitch yeast when
    Temp. is 70 or lower.

  • After Fermentation.... let sit on trub for 5-7 days then bottle,
    timing is somewhat flexible.
  • Add 1 Sugar Fizz Drop per 12 oz bottle when bottling.
  • After bottling let sit for 4 to 5 weeks, timing is somewhat
    flexible.

    =====================================================
    NOTES:

    Wheat & Golden DME are added with 15 Minutes remaining in the boil.


    Apricot extract added at 2nd fermentation transfer, allow 1 - 2 days to sit, timing is somewhat flexible. 

                                                  OR<br />

    Apricot extract added to wort 10 min prior to bottling.

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  • Last Updated: 2023-11-03 15:39 UTC