Dry Dock Apricot Blonde - Beer Recipe - Brewer's Friend

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Dry Dock Apricot Blonde

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dry Dock Brewing
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday March 10th 2018
1.057
1.014
5.6%
20.6
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb American - Pale 2-Row5.75 lb Pale 2-Row 37 1.8 92.9%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 3%
4 oz United Kingdom - Crystal 55L4 oz Crystal 55L 34 55 4%
99 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 45 min 20.63 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tab Fining Boil 10 min.
1 oz Apricot Extract Flavor Bottling 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Aurora, CO Municipal Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 8 27 42 54 105
Add 2g CaCl2. No acid required.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F --
Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.32 9.3  
Mash volume with grains 2.82 11.3  
Grain absorption losses -0.77 -3.1  
Remaining sparge water volume (equipment estimates 3.22 g | 12.9 qt) 2.2 8.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 4.52 18.1
Equipment Profile Used: System Default
 
Notes

Yeast, rehydrated, adequate to the beer. Ferment at 66 degrees F. Add apricot puree at high krauesen, apricot extract at bottling as needed. Boil using hotplate, indoors.

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  • Last Updated: 2018-04-30 14:51 UTC