Apricot Pale Ale - Beer Recipe - Brewer's Friend

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Apricot Pale Ale

170 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 5.00003 gallons (fermentor volume)
Pre Boil Size: 6.00003 gallons
Efficiency: 70% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Wednesday April 20th 2011
1.051
1.017
4.5%
18.7
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Pale Malt (2 Row) UK9.99999 lb Pale Malt (2 Row) UK 0 3 98%
0.20 lb Caramel/Crystal Malt - 60L0.199999 lb Caramel/Crystal Malt - 60L 0 60 2%
10.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Warrior0.200003 oz Warrior Hops Pellet 15 Boil 60 min 18.5%
0.63 oz Tettnang0.629994 oz Tettnang Hops Pellet 4.5 Boil 30 min 58.3%
0.25 oz Cascade0.249987 oz Cascade Hops Pellet 5.5 Boil 90 min 23.1%
1.08 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.30 lb Apricot Puree (Oregon Fruit Products) Other Secondary 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash @ Infusion -- 152 °F 60 min
Batch Sparge Infusion -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.46 17.9  
Mash volume with grains 5.28 21.1  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.35 g | 17.4 qt) 3.06 12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.53 30.1
Equipment Profile Used: System Default
 
Notes

Brewed on 12/19; Racked to 2ndary 12/22; Bottled 1/2/11 (on apricot for 11 days in 2ndary)
Very bready malt profile. Hops slightly muted. Apricot is very subtle. Crisp. Overall good beer. Pretty well balanced. Go 14 days on apricot for more apricot flavor.
2 qt yeast starter with 6 oz DME and .25 tsp Yeast Nutrient. Pitched fresh yeast 18 hrs to starter before pitching starter to wort. (70F) Ferm started in 6 hrs.
Mash (right on schedule. no problems, good conversion) pH 5.2 with Burton on Trent water profile added to Di water.
Sparge pH 5.6 with Burton water.

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  • Last Updated: 2011-04-20 20:57 UTC