Apricot Ginger Saison - Beer Recipe - Brewer's Friend

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Apricot Ginger Saison

197 calories 13.8 g 12 oz
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Beer Stats
Method: Extract
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.102 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Rating:
4.00 (1 Review)

Calories: 197 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Friday March 3rd 2023
1.061
1.006
7.3%
22.9
11.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Briess - LME Munich3.3 lb LME Munich 34.5 8 36.3%
3.30 lb Briess - LME Bavarian Wheat3.3 lb LME Bavarian Wheat 37.6 3 36.3%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 5.5%
7.10 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Weyermann - Caramunich Type 11 lb Caramunich Type 1 33.5 35 11%
1 lb Briess - American Honey Malt1 lb American Honey Malt 37.7 25 11%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Willamette1.25 oz Willamette Hops Pellet 4.5 Boil 60 min 13.37 55.6%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Boil 10 min 9.56 44.4%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Fresh Grated Ginger Root Spice Boil 10 min.
0.50 each Whirlfloc tablet Fining Boil 10 min.
0.50 lb Fresh Apricots Flavor Secondary 0 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 7 oz       Temp: 68 °F       CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.24 g | 25 qt) 2.66 10.6  
Mash volume with grains (equipment estimates 6.24 g | 25 qt) 2.82 11.3  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.66 10.6
Equipment Profile Used: System Default
 
Notes

Before adding the fresh apricots to the secondary ferment, pasteurize them to avoid contaminating the brew. according to American Homebrewers Association (https://www.homebrewersassociation.org/how-to-brew/how-to-add-fruit-to-beer/):

"First, mash or pulse-blend the fruit to release the juices and create more surface area for the beer to be in contact with the fruit. Now you have three options for pasteurization. First, is a low-heat pasteurization method that you can do in a double boiler or carefully directly on heat. Hold the mashed fruit at around 150-170°F for about 15 minutes, and that should rid the fruit of most of the unwanted bacteria. Second, simply freezing the mashed fruit before adding it to the fermenter. It is said that freezing and thawing fruit a few times helps release more flavors by breaking down cell walls, which means a fruitier brew!"

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  • Last Updated: 2023-04-16 19:45 UTC