Tilldeath

Recipes 

It's an apricot blonde, it turned out really good the first time, but there were a few things I didn't like about the recipe that I think I can change and make it better. When I first brewed this beer I added the apricots straight into the primary. What I don't like is that I forgot to pick up some apricot puree at the HBS and had to see what the local grocery store had I could sub in for it. I could only find apricot halves in syrup, no preservitaves other than the syrup, but it wasn't ideal. It all turned out ok so no big thang. I'm thinking this time however I'll do it right and freeze the puree and then do it in the secondary, my only question is the original recipe says to use it in the primary and accounts the est. OG in this as well. Am I going to have a secondary fermentation kick up in the secondary from the fruit to finish the OG or will it stop at the primary. I just am worried on how to adjust my recipe for this change.
STEEPING GRAINS

AMT
NAME
ORIGIN
0.5 lbs Light Crystal (1-20L) American


EXTRACTS

AMT
TYPE
4 lbs Light Dry Extract
HOP SCHEDULE

AMT
NAME
BOIL TIME
1.0 oz Cascade (6.5 AAU) 60 min


YEAST CHOICES

LAB
STRAIN
Wyeast 1968 London ESB
White Labs WLP002 English Ale
GENERAL INFORMATION

VARIABLE
TARGET/EXPECTED
OG 1.056 (13.7 Plato)
FG 1.019 (4.8 Plato)
ABV 4.7%
Add 1 can of apricot puree during the primary fermentation. Also, at bottling, add one 4oz bottle of apricot flavoring.

__________________
“If we will disbelieve everything, because we cannot certainly know all things, we shall do much what as wisely as he who would not use his legs, but sit still and perish, because he had no wings to fly.”

Oldsock

Recipes 

Adding the puree in secondary will have the same effect on final gravity and alcohol as it would in secondary. Why are you planning on freezing the puree? Freezing fresh fruit is a good way to break down cell walls, but with puree that has already been done for you.

__________________
Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

Tilldeath

Recipes 

Not quite sure what u said there, u said secondary twice did you mean primary? As far as the freezing I didn't realize that the purée did the same thing. So if that's the case, I'll just skip that step. Any other advice or help??

__________________
“If we will disbelieve everything, because we cannot certainly know all things, we shall do much what as wisely as he who would not use his legs, but sit still and perish, because he had no wings to fly.”

Oldsock

Recipes 

Yeah, secondary same as primary. Adding in secondary just preserves more aroma since the fruit doesn't go through the violent primary fermentation.

__________________
Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).