Apricot Blond AG Fresh - Beer Recipe - Brewer's Friend

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Apricot Blond AG Fresh

171 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 75 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 44 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: SIMIN'S Craft Beer
Calories: 171 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Thursday July 25th 2019
1.056
1.011
6.0%
23.7
6.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
9 kg Weyermann - Pilsner9 kg Pilsner 36 2.51 65.2%
3.80 kg Apricot3.8 kg Apricot - (late boil kettle addition) 4.05 27.5%
1 kg Belgian - Wheat1 kg Wheat 38 3.31 7.2%
13.80 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Cascade50 g Cascade Hops Leaf/Whole 7.5 Boil 45 min 20.2 55.6%
40 g Cascade40 g Cascade Hops Leaf/Whole 7.5 Boil 5 min 3.51 44.4%
90 g / 0.00 €
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 276 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 464.7 g       Temp: 18 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Fikkersdries, Nijmegen, The Netherlands
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42 3 7 11 9 145
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike -- 56 °C 20 min
Temperature -- 62 °C 55 min
Temperature -- 72 °C 10 min
Temperature -- 78 °C 2 min
25 L Fly Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.58 L. Suggest reducing initial water volume to 41.73 L and adding 2.18 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 24.8 L) 24.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 43.9 L) 44
Volume increase from sugar/extract (late additions) 3.7
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 40
Going into fermentor 40
Total: 54.9  
Equipment Profile Used: System Default
 
Notes
  • Apricots are added at 30min
  • Cascade hops are added at 30min and 5min

    -Whirlpool 10 min

    Fermentation:
  • yeast is added to the fermentor (no yeast starter)
  • for 2 weeks

    Bottling:
    3x 40ml Apricot Brandy essence (24% alc) for aroma
    Priming with Brown sugar: 460g brown sugar for 35l bottling beer (3.5 vol CO2) +
    Priming with 3.6l keg: 2.8 bar (3.5 vol CO2)
    (assuming 18degC)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-08-01 16:07 UTC