Hoppy Apricot Sour (extract) - Beer Recipe - Brewer's Friend

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Hoppy Apricot Sour (extract)

165 calories 16.7 g 12 oz
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Beer Stats
Method: Extract
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday October 24th 2017
1.050
1.012
5.0%
0.0
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Pilsen5 lb Dry Malt Extract - Pilsen 42 2 76.9%
0.75 lb Dry Malt Extract - Wheat0.75 lb Dry Malt Extract - Wheat 42 3 11.5%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 46 0.5 11.5%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
98 oz Apricot purée Flavor Secondary --
 
Yeast
Imperial Yeast - A04 Barbarian
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
Lacto
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1 teaspoon chloride
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.5 g | 26 qt) 2.5 10  
Volume increase from sugar/extract (early additions) 0.5 2  
Pre boil volume (equipment estimates 7 g | 28 qt) 3 12  
Boil off losses -1.5 -6  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 2.5 10
Equipment Profile Used: System Default
 
Notes

Boil extract/sugar for 5-10 minutes

Cool to ~100 degrees

Inoculate with lactobacilius

Allow to sour until desired level is reached (1-3 days)

Boil soured wort for 5-10 minutes

Chill to 68 degrees

Inoculate with yeast

Once primary is complete, rack onto purée

Once fermentation from fruit is complete, dry hop

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  • Last Updated: 2017-10-28 00:15 UTC