Sour Golden Apricot Bomb (Dry Hopped with Citra and Amarillo)
All Grain Recipe
Submitted By: tidesmatt (Shared)
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Brewer: Matt and Eric | |
Batch Size: 11.00 gal | Style: Fruit Lambic (17F) |
Boil Size: 13.66 gal | Style Guide: BJCP 2008 |
Color: 5.0 SRM | Equipment: Matt's 15 Gallon Setup for 10 Gallon Batches |
Bitterness: 1.7 IBUs | Boil Time: 90 min |
Est OG: 1.055 (13.6° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
Est FG: 1.010 SG (2.6° P) | Fermentation: Normal Ale Schedule |
ABV: 5.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
15 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
3 lbs |
Wheat Malt, Bel (2.0 SRM) |
Grain |
3 |
1 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
4 |
1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
5 |
1 lbs |
Spelt Malt (3.0 SRM) |
Grain |
6 |
0.25 oz |
Strisslespalt [4.0%] - Boil 60 min |
Hops |
7 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
2.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
9 |
2.0 pkgs |
Omega Lactobacillus ( #) |
Yeast |
10 |
9.00 lbs |
Apricot Puree (Secondary 8 weeks) |
Misc |
11 |
3.00 oz |
Amarillo Gold [8.5%] - Dry Hop 5 days |
Hops |
12 |
3.00 oz |
Citra [12.0%] - Dry Hop 5 days |
Hops |
13 |
Notes
Pre sparge mash ph 5.8 and 1.086
Post 112 degree water sparge of ~9.5 gallons, 6.0 and 1.044 (pre-boil)
Added 35 ML of of lactic in boil kettle to bring 6.0 to 4.8 ph.
Boiled for ~15 min then cooled to 95.
Flushed wort with CO2
Pitched lacto at around 93.
Topped with c02.
Two ferm wraps and a blanket going at 90 on Saturday 4/1 at ~2:00 PM.
End of the boil at 1.053. PH was 3.8. Matt loves the elephant nipple slam. Issues with the oxygen regulator. Splashed the hell out of the wort. This Recipe Has Not Been Rated