Out on a Limb- Apricot Saison - Beer Recipe - Brewer's Friend

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Out on a Limb- Apricot Saison

208 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Sunday March 29th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pilsner7.5 lb Pilsner 37 1.8 44.1%
3.75 lb Briess - Wheat Malt, White3.75 lb Wheat Malt, White 39.1 2.5 22.1%
12 oz Belgian - CaraVienne12 oz CaraVienne 34 20 4.4%
5 lb Apricot5 lb Apricot - (late fermenter addition) 4.05 0 29.4%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 60 min 18.83 27.8%
0.30 oz Amarillo0.3 oz Amarillo Hops Pellet 8.6 Boil 60 min 8.83 16.7%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 0 min 27.8%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 0 min 27.8%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Whirlfloc Fining Boil 30 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
5 lb Apricot Puree Flavor Secondary 7 days
 
Yeast
Omega Yeast Labs - Saisonstein’s Monster OYL-500
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Use maple sap for mash water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 160 °F 148 °F 90 min
5.5 gal Sparge 175 °F 175 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 58 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.07 g | 20.3 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Use maple sap for mash water.
Ferment at 67 for first 2 days, gradually increase to 76 over the next 3 to 7 days. Hold at 76 until fermentation complete.
Allow beer to age for at least 2 weeks.

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  • Last Updated: 2021-03-27 01:41 UTC