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Summer Belgian Apricot Ale

All grain mash night before. Sparge and boil next morning.

Brewer: JC Email: -
Beer: Summer Belgian Apricot Ale Style: Belgian Fruit Ale
Type: All grain Size: 15 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 21 IBU
OG: 1.060 FG: 1.006
Alcohol: 7.0% v/v (5.5% w/w)
Water: Add 2 tsp. Burton H2O salts. Add 1 tsp. Calcium Carbonate to the boil.
Grain: 22 lb. American 2-row
2 lb. American victory
2 lb. American crystal 20L
3 lb. Wheat malt
Mash: 85% efficiency
Mash at 152° to 156° till starch conversion
Boil: 60 minutes SG 1.076 12 gallons
Add 1.5 oz. irish moss 1o min. before end of boil.
Hops: 1 oz. Styrian (5.9% AA, 75 min.)
1 oz. Nugget (12.5% AA, 60 min.)
1 oz. Styrian (5.9% AA, 30 min.)
1 oz. Simcoe (aroma)
Yeast: Wyeast Belgian Ale #1214.
Log: Add peach and apricot extract at kegging.
Carbonation: 1.8 volumes Keg: 5.5 psi @ 42°F
Forced CO2 in tank at 42 degrees
Tasting: Very nice balance of clove flavour from yeast with fruit and hops

Recipe posted 05/06/08.