All Grain Yeast:
S-04 Yeast Starter:
Rehydrate Additional Yeast or Yeast Starter:
None Batch Size (Gallons):
5.5 Original Gravity:
1.056 Final Gravity:
26 Boiling Time (Minutes):
9 Primary Fermentation (# of Days & Temp):
7 @ 65 Additional Fermentation:
3 weeks in bottle Secondary Fermentation (# of Days & Temp):
14 @ 65 Tasting Notes:
Apricot and honey blend very well together. On the malty side but that was the goal.
This is a very nice spring/summer ale I made for the SWMBO who loves DFH Aprihop but not the bitterness. I was shooting for a sweeter ale with moderate hop presence and a nice apricot flavor.
1# Munich Malt
.5# Honey Malt
.25# Crystal 60
.25 oz Warrior @ 60 mins.
1 oz Ahtanum @ 20 mins.
1 oz Ahtanum @ 5 mins
Mash @ 155 for 60 mins.
Rehydrate S-04 and ferment in primary for 1 week.
Add 5# of Apricot puree to secondary and rack on top, ferment 2 weeks.
Apricot presence was not really noticable in bottling bucket but after bottle conditioning it really shines through.
BTW - Used the local supermarket "Apricots in Pear Juice" canned fruit. Had no issues at all with it...especially the $1.10/pound cost.