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Aprigold
Fruit Beer • Extract • 6.0 gal
Apricot & Pomegranate? Y Not?
April 19, 2006 pm 01:00pm
0.0/5.0 0 ratings
Ingredients (Extract, 6.0 gal)
- .5 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- .5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 3 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 3 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 3.25 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.00 oz
Nugget - 15.4 AA% whole; boiled 35 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 1 oz
Cascade - 6.7 AA% whole; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 7.0 oz
Apricots in primary - (omitted from calculations)
Apricots in primary
- 4.0 oz
Pomegranate molasses-secondary - (omitted from calculations)
Pomegranate molasses-secondary
-
White Labs WLP051 California Ale V
White Labs WLP051 California Ale V
From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Notes
Yeast was WLP051 as well as White Labs Burton Ale #WLP023; Wyeast Scottish Ale #1728 "Bader No-boil" routine (boiling hops with just the wort from the grain plus 1 c. of dme) raises IBU about 20% to maybe 39. 7 oz. dried apricots chopped fine & and added to primary in a mesh bag for 24 hrs. 1/2 c. pomegranate molasses added to secondary.
Style (BJCP)
Category: 20 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 15.8 SRM | 1 - 50 | |
| Alcohol: | 7.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 38.8 IBU | 0 - 100 | |
Discussion
Beware "sulfured fruit"
2006-04-25 3:39pm
When brewing with dried fruit, choose UNSULFERED fruit only...you'll be glad you did. Typically all white, yellow and orange colored dried fruits have been sulfured, or treated with sulfur dioxide to prevent darkening. You can probably find unsulfured versions at an organic outlet (but the color will be darker).
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