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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Citra IPA with: Apricots or Peaches?

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Old 03-17-2012, 07:44 PM   #11
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Quote:
Originally Posted by thedasha View Post
and why not apricot puree in the mash?
All the aromatics of the apricots will be lost in the boil.
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Old 03-19-2012, 06:58 PM   #12
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x2

Plus you end up with more of a cooked fruit flavor as opposed to a fresh fruit flavor.

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Old 03-19-2012, 07:57 PM   #13
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i think the IBU in your original recipe was fine - I would suggest more late hops flavor and aroma

maybe bump the 30min addition to 1.5 at 20min and add that other 1oz at flameout IMHO

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Old 03-23-2012, 06:16 AM   #14
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So from the feedback I've gotten from here as well as other homebrewers I think the recipe will look something like this.

12# Two Row
3# Munich
1# Crystal 60
(Perhaps a few ounces of Victory... we'll see)
2 oz Centennial 60 mins
1.5 oz Citra 20 mins
1 oz flame out

OG 1.085 FG 1.016
About 9 Percent
81 IBU .958 IBU/SG
11 SRM

The the batch is split half apricots half dryhops.

Thanks for the help thus far! Its been very useful.

Also, wide open to yeast suggestions.

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Old 03-23-2012, 02:03 PM   #15
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I love citras and agree apricots would work well. Dogfishhead makes an "Aprihop" IPA that is quite tasty.

Easy (and inexpensive) yeast would be 2 packets of S-05 direct pitched.

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Old 03-23-2012, 03:47 PM   #16
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I vote for WLP-002

That recipe sounds promising to me.

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Old 03-23-2012, 05:52 PM   #17
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I vote for WLP-002

That recipe sounds promising to me.
he'll have a hard time getting the FG down with wlp02 with an OG of 1.085
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Old 03-23-2012, 08:39 PM   #18
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S-04 - Mash @ 149. that yeast will eat through it fast with a low mash temp.

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Old 03-23-2012, 10:43 PM   #19
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I like your last grain bill the best. I'd try to source English Crystal for it though. Believe it or not, all crystal malts aren't the same. The english crytals seem to have more character. use at least 1/2 pound of victory. . . or consider melanoidin malt, just a few ounce of that though. I like WLP001 for this one or 1056. the 04 would probably suffice though. They are all pretty similar. the 04 tends to produce a peach like ester which would work well with apricots (most people use apricot in place of peach). IDK your water chemistry or if you've ever messed with it but maybe some gypsum would help to make those hops pop. Don't waste those citra hops on bittering, my personal preference is CTZ but any high alpha/low co-humolune hop will work well. Concentrating on layering late hop additions in will give you beautiful hop flavor and aroma and, IMHO, helps to smooth out the bitterness. I'd definitely call that an IIPA. in my 110 IBU IIPA my bittering additions only account for roughly half of beersmiths Calculated IBUs using the rager formula. And for the love of beer, PLEASE use more than 1 ounce of dry hops.

One last piece of advice, make this five gallon batch without apricot purree. Instead use extract at bottling time. Bottle some up without it, then put some into taste. I don't think you'll regret using the apricot, I just don't want to see you fruit a beer you've never brewed then have you hate it bc of the fruit or the beer. Plus it's almost like a 2 for 1

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Old 07-29-2012, 07:15 PM   #20
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How did this turn out? My club picnic is in 7 weeks and this looks like my contritubtion to the jockey box everyone brings the good stuff to the picnic so a simple bitter wouldnt cut it, this fits th bill. I would call it Apracot "Dust"!

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