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Apricot Ale
Fruit Beer • Extract • 5 gal
August 25, 2001 am 11:43am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 3 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 4 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 1 oz
Saaz - 13.0 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Spalt Spalter - 5.0 AA% pellets; boiled 15 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- .5 oz
Spalt Spalter - 5.0 AA% pellets; boiled 1 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 4 oz
Apricots - (omitted from calculations)
Apricots
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Protien rest at 122 degrees for 30 mins. increase heat to 155 for 60 mins. mashout 168 for 10 mins. Sparge with 170 degree H2O. Add liquid malt extract and Saaz hops. boil for 60 mins. Add Spalt last 15 mins. Add remining Spalt last minute of boil. Cool wort. Add to primary fermenter - pitch yeast. Primary for 7 days - rack secondary for ten. Time to bottle - add 4 oz apricot flavoring and 3/4 cup priming sugar. Let sit for at least 2 wks.
Style (BJCP)
Category: 20 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 12.5 SRM | 1 - 50 | |
| Alcohol: | 6.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 45.5 IBU | 0 - 100 | |
Discussion
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2004-07-05 2:56pm
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