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Share this recipe on redditBatch Size (gallons) | 5.25 |
Efficiency | 72% |
Recipe type | All Grain |
Style | 20. Fruit Beer |
Original Gravity | 1.046 |
Final Gravity | 1.010 |
ABV | 4.73% (basic) / 4.71% (advanced) [what's this?] |
IBU | 11.5 |
Color | 6.5 SRM |
Boil Time | 30 min |
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Yeast | DCL/Fermentis US-05 (Safale American)
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Fermentables | Name | Amt | Pct | SRM | Pale Malt (2 Row) US | 5 lbs | 52.6% | 2 | Wheat - White Malt (Briess) | 4 lbs | 42.1% | 2.3 | Caramel / Crystal 60L | 8 oz | 5.3% | 60 |
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Hops | Name | Amt | Time | Alpha | IBU | Nugget (Boil) | .25 oz | 30 | 13% | 0 |
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Directions | Pretty Standard Base Wheat Beer with a 30 minute boil. All of the magic of this beer is really the fermentation. You do want to shoot for a low Mash PH as close to 5.2 as possible. It helps accentuate the fruit after fermentation. I use Apricot for my version, but I'm sure any stone fruit would turn out well |
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Fermentation notes | Rehydrated and pitched the Lallemand Munich yeast and fermented pretty low to coax some clove flavors and suppress the banana (60F). This yeast can chug pretty fast if you let it go higher, but keeping it low its a lot slower. Allow to fully ferment for 2 full weeks. Then Add a full 3# can of vitners best apricot puree. Allow that to ferment another 3-4 days, then transfer to keg. |
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Recipe Awards TRASH HomeBrew competition 2016
2nd place
Score: 36
Copy and paste the content below to reddit for a properly formatted recipe!
##Apricot Ale
Recipe by: skitzo2000
Batch Size (gallons): 5.25
Efficiency: 72%
Recipe type: All Grain
Original Gravity: 1.046
Final Gravity: 1.010
ABV: 4.71%
IBU: 11.5
Color: 6.5 SRM
Boil Time: 30 min
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**Yeast**
* DCL/Fermentis US-05 (Safale American)
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**Fermentables**
* 5 lbs Pale Malt (2 Row) US (52.6%)
* 4 lbs Wheat - White Malt (Briess) (42.1%)
* 8 oz Caramel / Crystal 60L (5.3%)
----------------------------------
**Hops**
* .25 oz Nugget, 0 IBU @ 30 min (Boil) - 13% AA
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**Directions:** Pretty Standard Base Wheat Beer with a 30 minute boil. All of the magic of this beer is really the fermentation. You do want to shoot for a low Mash PH as close to 5.2 as possible. It helps accentuate the fruit after fermentation. I use Apricot for my version, but I'm sure any stone fruit would turn out well
----------------------------------
**Fermentation Notes:** Rehydrated and pitched the Lallemand Munich yeast and fermented pretty low to coax some clove flavors and suppress the banana (60F). This yeast can chug pretty fast if you let it go higher, but keeping it low its a lot slower. Allow to fully ferment for 2 full weeks. Then Add a full 3# can of vitners best apricot puree. Allow that to ferment another 3-4 days, then transfer to keg.
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[View original recipe page](http://www.brewunited.com/view_recipe.php?recipeid=422)
This all grain Fruit Beer homebrew recipe was submitted by skitzo2000.