Apricos Sour 50 liter

Brewer: Ytre Randesund brygghus
Batch Size: 13.21 gal	Style: Fruit Beer (20A)
Boil Size: 14.53 gal	Style Guide: BJCP 2008
Color: 4.2 SRM	Equipment: Ytre Randesund Brygghus
Bitterness: 57.1 IBUs	Boil Time: 60 min
Est OG: 1.055 (13.5° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.7° P)	Fermentation: Ale, Two Stage
ABV: 5.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15.85 gal	Ytre randesund Brygghus	Water	1
9.92 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
7.26 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
0.32 g	Calcium Chloride (Mash 60 min)	Misc	4
22 lbs 0.74 oz	Pale Ale (BestMälz) (2.5 SRM)	Grain	5
2 lbs 3.27 oz	Oats, Flaked (1.0 SRM)	Grain	6
14.11 oz	Wheat (BestMälz) (2.0 SRM)	Grain	7
3.20 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	8
2.34 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	9
0.10 g	Calcium Chloride (Sparge 60 min)	Misc	10
2.12 oz	Centennial [10.0%] - Boil 60 min	Hops	11
2.12 oz	Citra [12.0%] - Boil 10 min	Hops	12
2.12 oz	Mosaic (HBC 369) [12.2%] - Boil 10 min	Hops	13
4.00 kg	Lactose (Boil 5 min)	Misc	14
1.00 tsp	wln 1000 Gjærnæring (Boil 5 min)	Misc	15
1.76 oz	Mosaic (HBC 369) [12.2%] - Boil 0 min	Hops	16
1.00 l	Oxygen for fermentation (Primary 0 min)	Misc	17
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	18
1.0 pkgs	Sour Pitch (Lallemand #Lactobactilus planetarium)	Yeast	19
6.00 kg	Apricot purree (Secondary 0 min)	Misc	20
1.41 oz	Citra [12.0%] - Dry Hop 4 days	Hops	21

Lots of Apricot, Lactose,Sour keg and good Citra hops!

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