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 galStyle: Fruit Lambic (17F)
Boil Size: 13.66 galStyle Guide: BJCP 2008
Color: 5.0 SRMEquipment: Matt's 15 Gallon Setup for 10 Gallon Batches
Bitterness: 1.7 IBUsBoil 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.

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