Apricot Sour - Beer Recipe - Brewer's Friend

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Apricot Sour

145 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Me
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Friday January 25th 2019
1.048
1.008
5.2%
10.4
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg German - Pilsner2.4 kg Pilsner 38 1.6 32.7%
1.20 kg German - Wheat Malt1.2 kg Wheat Malt 37 2 16.3%
3 kg Apricot3 kg Apricot - (late boil kettle addition) 4.05 0 40.8%
0.30 kg Flaked Corn0.3 kg Flaked Corn 40 0.5 4.1%
0.45 kg Honey0.45 kg Honey 42 2 6.1%
7.35 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Blanc20 g Hallertau Blanc Hops Pellet 6 Boil 20 min 10.37 100%
20 g / £ 0.00
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Central Oxford Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.7
Mash volume with grains 14.3
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 16.7 L) 21.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 23.9 L) 28.5
Volume increase from sugar/extract (late additions) 2.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 33  
Equipment Profile Used: System Default
 
Notes

og before apricot = 1.042

Kettle Soured with yohgurt until low ph (to taste)

apricot added after kettle sour and boil

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  • Public: Yup, Shared
  • Last Updated: 2019-01-25 14:55 UTC