Dry Hopped Apricot Sour (IPA wort) - Beer Recipe - Brewer's Friend

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Dry Hopped Apricot Sour (IPA wort)

210 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 45 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Monday July 16th 2018
1.064
1.011
7.0%
0.0
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.92 lb American - Pale 2-Row2.918 lb Pale 2-Row 37 1.8 80.9%
0.49 lb American - White Wheat0.4909 lb White Wheat 40 2.8 13.6%
1.58 oz American - Carapils (Dextrine Malt)1.5818 oz Carapils (Dextrine Malt) 33 1.8 2.7%
1.58 oz United Kingdom - Crystal 15L1.5818 oz Crystal 15L 34 15 2.7%
3.61 lbs / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 31 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Infusion -- 150 °F 60 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 1.35 5.4  
Mash volume with grains 1.64 6.6  
Grain absorption losses -0.45 -1.8  
Remaining sparge water volume (equipment estimates 1.97 g | 7.9 qt) 1.35 5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.63 g | 10.5 qt) 2 8  
Boil off losses -1.13 -4.5  
Post boil Volume 1.5 6  
Going into fermentor 1.5 6  
Total: 2.7 10.8
Equipment Profile Used: System Default
 
Notes

Started with DDH Swift Street Wort, pulled 2 gallons off after mash.

Boiled for ~45 min to get to ~1.5 gallons.

Cooled to 98 degrees F

Added lactic acid (~4.6g) to wort after chilling.

Pitched GigaYeast Quick Souring Lacto to 98degree wort (Plan to hold for ~50hrs)



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  • Last Updated: 2018-07-16 16:48 UTC