SB68-2: Apricot Wheat - Beer Recipe - Brewer's Friend

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SB68-2: Apricot Wheat

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Saturday May 25th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - White Wheat5 lb White Wheat $ 0.00 / lb
$ 0.00 		40 2.8 50%
1.25 lb Weyermann - Isaria 19241.25 lb Isaria 1924 $ 0.00 / lb
$ 0.00 		35.8 3.3 12.5%
3.75 lb Crisp Malting - No.19 Floor Malt Maris Otter3.75 lb No.19 Floor Malt Maris Otter $ 0.00 / lb
$ 0.00 		37 3 37.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Harlequin 0.6 oz Harlequin Hops $ 0.00 / oz
$ 0.00 		Pellet 13.4 Boil at 212 °F 30 min 20.91 30%
1.40 oz Harlequin1.4 oz Harlequin Hops $ 0.00 / oz
$ 0.00 		Pellet 13.1 Whirlpool at 160 °F 15 min 70%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 qt Apricot Puree Flavor Kegging 1 days
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Northfield, MN, United States
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains (equipment estimates 5.12 g | 20.5 qt) 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.15 g | 16.6 qt) 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Top off amount 0.05 0.2  
Going into fermentor 5.5 22  
Total: 7 28
Equipment Profile Used: System Default
 
Notes

Adding fruit puree in keg with Kolsch yeast allow slow fermentation in keg and development of sulfur. Not recommending to use low temp ale yeast with fruit in keg Maybe would need sorbate to avoid refermentation.

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  • Public: Yup, Shared
  • Last Updated: 2024-11-30 16:18 UTC