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Apricot Blonde Saison
Fruit Beer • All Grain • 5.5 gal
Used Dry Dock Paragon as a base for the recipe but changed the yeast.
August 20, 2012 am 08:00am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 8 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 3 lb
Apricot (pureed) - (omitted from calculations)
Apricot (pureed)
Apricots finely chopped to a jelly like state.
- 4 oz
Apricot (extract) - (omitted from calculations)
Apricot (extract)
Extract or concentrate of the fruit allied to the plum, Apricot have an orange color and oval shape.
-
Omega Yeast Labs OYL-500 Saisonstein’s Monster
Omega Yeast Labs OYL-500 Saisonstein’s Monster
Our own genetic hybrid of French Saison (OYL-026) and Belgian Saison (OYL-027). It is versatile, aromatic and attenuative with a silky mouthfeel. It excels in high gravity beers, ferments reliably and thoroughly without pause, and is spicy, complex, tart, dry and crisp. The flavor profile leans toward Belgian Saison (OYL-027) with some bubblegum. More fruit character and fewer phenolics than French Saison (OYL-026), but has its solid fermentation kinetics.
Style (BJCP)
Category: 29 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.025 - 1.120 |  |
| Terminal Gravity: | 1.009 | 0.995 - 1.035 | |
| Color: | 6.3 SRM | 0 - 50 | |
| Alcohol: | 4.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 26.6 IBU | 0 - 120 | |
Discussion
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