Honey-Apricot Strong Ale - Beer Recipe - Brewer's Friend

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Honey-Apricot Strong Ale

302 calories 33.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.142 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 302 calories (Per 12oz)
Carbs: 33.4 g (Per 12oz)
Created: Friday December 6th 2013
1.090
1.026
8.4%
30.5
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 42.8%
5 lb Honey5 lb Honey 42 2 35.6%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 14.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7.1%
0.50 oz American - Blackprinz0.5 oz Blackprinz 36 500 0.2%
14.03 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.85 oz Northern Brewer1.85 oz Northern Brewer Hops Pellet 7.7 Boil 60 min 21.6 48.1%
1 oz Belma1 oz Belma Hops Pellet 10.4 Aroma 10 min 5.72 26%
1 oz Belma1 oz Belma Hops Pellet 10.4 Boil 5 min 3.14 26%
3.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin Fining Secondary --
1 lb Apricot Puree (pasteurized) Flavor Secondary --
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 337 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4.5       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Adjust filtered water to match above profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal mash grains -- -- 152 °F 45 min
0.5 gal sparge grains, boil, add LME, boil, start hop schedule. Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.63 g | 26.5 qt) 2.98 11.9  
Mash volume with grains (equipment estimates 6.63 g | 26.5 qt) 3.22 12.9  
Grain absorption losses (steeping) -0.38 -1.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.9 3.6  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.98 11.9
Equipment Profile Used: System Default
 
Notes

Ferment at 68 degrees for 7 days or until fermentation slows..rack into secondary on top of apricot puree and leave in secondary 14 days, or until fermentation stops. Cold crash 3 days, prime and bottle. Carbonate 21 days and refrigerate.

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  • Last Updated: 2014-06-30 19:49 UTC