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Old 11-08-2007, 09:30 PM   #1
TUCK
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Default Apricot Belgian Wit

Recipe Type: All Grain
Yeast: .
Yeast Starter: .
Additional Yeast or Yeast Starter: .
Batch Size (Gallons): .
Original Gravity: .
Final Gravity: .
IBU: .
Boiling Time (Minutes): .
Color: .
Primary Fermentation (# of Days & Temp): .
Additional Fermentation: .
Secondary Fermentation (# of Days & Temp): .

Apricot Wit
16-E Belgian Specialty Ale



Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 189.4 per 12.0 fl oz

Original Gravity: 1.057 (1.040 - 1.070)
|================#===============|
Terminal Gravity: 1.014 (1.008 - 1.016)
|====================#===========|
Color: 6.1 (3.0 - 8.0)
|=================#==============|
Alcohol: 5.6% (4.0% - 8.0%)
|==============#=================|
Bitterness: 28.46 (20.0 - 40.0)
|==============#=================|

Ingredients:
6 lbs 2-Row Brewers Malt
4 lbs White Wheat Malt
.5 lbs Belgian Biscuit
2 oz Saaz (3.8%) - added during boil, boiled 60 min
2 tsp Corriander crushed - added during boil, boiled 15 min
.5 oz Orange Peel (dried) - added during boil, boiled 15 min
25 oz OregonApricot (pureed) - added dry to secondary fermenter
1 ea White Labs WLP400 Belgian Wit Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.0.29
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Old 12-03-2007, 03:59 PM   #2
z987k
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How did this turn out? Tart? Apricoty?

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Old 06-03-2008, 10:30 PM   #3
BrewWench
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I want to know too. HWMOM and I are looking to brew something summery soon, and this sounds like a good one.

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Old 07-02-2008, 04:18 PM   #4
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It was light and refreshing however I would use 3/4 to 1/2 what the recipe calls for w/ apricots.
A little yeasty with a viscous mouth feel and a little tart citrus finish.

But you must LOVE apricots to really enjoy this. That is why I recommend using less apricot than what is called for.

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