Olivia Anne's Apricot Ale

All Grain Recipe

Submitted By: chyunster (Shared)
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Brewer: Andy Chyun
Batch Size: 4.75 galStyle: Fruit Beer (20A)
Boil Size: 6.13 galStyle Guide: BJCP 2008
Color: 8.2 SRMEquipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Bitterness: 22.9 IBUsBoil Time: 60 min
Est OG: 1.066 (16.2° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: My Aging Profile
ABV: 7.1%Taste Rating: 35.0

Ingredients
Amount Name Type #
9 lbs 16.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
16.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2
16.00 oz White Wheat Malt (2.4 SRM) Grain 3
1.50 oz Williamette [4.5%] - Boil 60 min Hops 4
53.27 tsp Irish Moss (Boil 10 min) Misc 5
0 pkgs California Ale (White Labs #WLP001) Yeast 6
0.25 tsp Yeast Nutrient (Primary 3 days) Misc 7
6.30 oz Apricot Extract (Bottling 5 min) Misc 8

Taste Notes

I overcarbonated with sucrose priming. I "decanted" a pint and I think it had too much body so maybe mashing at a lower temperature next time will be what I'll do. The flavor is right on, and it does need a healthy amount of carbonation, I shot for 2.5 volumes but went over.

Notes

Got low efficiency, should have waited longer on the mash and ran off slower, it should have taken me half hour but it ran off in 15 minutes. Color and bittering were right on. I will reduce the amount of apricot since the yield is so low. The trub loss was at least a gallon in this batch, will try a siphon next time and let the trub settle more before transport.