Apricot Cream Ale - Beer Recipe - Brewer's Friend

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Apricot Cream Ale

195 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Saturday November 4th 2023
1.058
1.021
4.8%
59.0
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Rahr - Standard 2-Row9 lb Standard 2-Row 36.8 1.8 69.2%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.7%
1.50 lb Flaked Corn1.5 lb Flaked Corn 40 0.5 11.5%
0.50 lb Crisp Malting - Crystal 60L0.5 lb Crystal 60L 33.1 60 3.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Chinook1 oz Chinook Hops Pellet 13.1 Boil 60 min 50.83 50%
0.50 oz Yakima Valley Hops - Chinook0.5 oz Chinook Hops Pellet 13.1 Whirlpool 0 min 4.46 25%
0.50 oz Green Bullet0.5 oz Green Bullet Hops Pellet 11 Whirlpool 0 min 3.74 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb Apricot Flavor Secondary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Strike 164 °F 156 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5 g | 20 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Did not hit target mash temp; mashed at 154°. Used ingredients I had lying around. Post-boil wort tasted hoppier than I was wanting for this style. Next time I'll use hops with a lower AA. Used 4 lbs of apricots from my tree that I had pitted and frozen. Thawed and refroze twice to help cell membrane breakdown and then threw it in the secondary. I have a second 4lb zip lock bag of frozen apricots that I will throw into the secondary if the apricot flavor is not pronounced enough.

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  • Last Updated: 2023-11-13 00:13 UTC