Sour Apricot Blond - Beer Recipe - Brewer's Friend

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Sour Apricot Blond

194 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mellow Fellow
Calories: 194 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Friday May 8th 2015
1.058
1.019
5.1%
3.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 44.4%
2.25 lb Flaked Wheat2.25 lb Flaked Wheat 34 2 20%
2.25 lb American - White Wheat2.25 lb White Wheat 40 2.8 20%
1.75 lb American - Vienna1.75 lb Vienna 35 4 15.6%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 60 min 3.69 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.50 lb Apricots Flavor Secondary --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
Wyeast 3763
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 160 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.52 14.1  
Mash volume with grains 4.42 17.7  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 5.64 22.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.51 g | 26 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

1 Week Primary Fermentation

Move to glass for secondary fermentation add Lactobacillus Yeast - 8-12 months.

Add Apricots - 2-3 Months

Rack removing as much apricot sludge as possible and bottle

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  • Last Updated: 2015-05-08 16:00 UTC