Hudson apricot saison

All Grain Recipe

Submitted By: mk3boy (Shared)
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Batch Size: 13.00 gal	Style: Saison (25B)
Boil Size: 16.96 gal	Style Guide: BJCP 2015
Color: 5.4 SRM	Equipment: Pat's 2 carboy (60minute boil)
Bitterness: 26.0 IBUs	Boil Time: 60 min
Est OG: 1.055 (13.6° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.009 SG (2.3° P)	Fermentation: Ale, Two Stage
ABV: 6.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
16 lbs 0.79 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1
8 lbs 0.28 oz	White Wheat Malt (2.4 SRM)	Grain	2
2 lbs 10.92 oz	Rye Malt (4.7 SRM)	Grain	3
1 lbs 4.37 oz	Caravienne Malt (22.0 SRM)	Grain	4
1.08 oz	Citra [12.0%] - Boil 60 min	Hops	5
0.65 oz	Amarillo Gold [8.5%] - Boil 60 min	Hops	6
1.23 tsp	Irish Moss (Boil 30 min)	Misc	7
1.23 oz	Amarillo Gold [8.5%] - Boil 0 min	Hops	8
1.23 oz	Citra [12.0%] - Boil 0 min	Hops	9
2.5 pkgs	Belgian Saison II Yeast (White Labs #WLP566)	Yeast	10
12.30 lbs	Apricot pure (Secondary 0 min)	Misc	11

Taste Notes

This recipe is delicious first time was 7.2 % scaled it back to 6... alcohol overpowered at 7

Notes

this recipe is a single step infusion mash. Mix all crushed grains with 18.5l of 168f-76c water to stabilize at 64c/148f. this is a medium thin mash using 1.5 quartz of strike water per pound 3.1l/kg. Mash for 90 minutes when slowly sparging for 90 minutes, then slowly sparge 175 f/79c collect 6.2 gallons/23.5l wort runoff to boil 90 minutes. Add hops,,irish moss,, yeast nutrient, and 10 minute corn sugar. After boil is complete cool wort to 24c/75f and pitch yeast. aerate wort alot. allow beer to cool to 19 degrees hold temp for 2 days then gradualy ramp up to 24c over next 3-7 days. Hold at 24 until fermentation done which may take 10-14 days. Then transfer to carboy and add puree for about a week. Then keg and let age 2 weeks

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