Neuro Fuzzi Apricot Ale - Home Brew Forums
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Old 07-12-2010, 06:43 AM   #1
Feb 2007
Posts: 1,150
Liked 11 Times on 10 Posts

Recipe Type: All Grain   
Yeast: S-05   
Yeast Starter: no   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 5   
Original Gravity: 1.040   
Final Gravity: 1.005   
IBU: 16.8   
Boiling Time (Minutes): 90   
Color: 4.1   
Primary Fermentation (# of Days & Temp): 14 days @ 60 F   
Additional Fermentation: no   
Secondary Fermentation (# of Days & Temp): no   
Tasting Notes: The beer is a nice foundation for the fruit character. So nice in the summer heat.   

OK so I'm not very good at naming recipes. This recipe is named after my Zojirushi Neuro Fuzzy rice cooker (it has a fuzzy logic controller). I wanted a hot weather lighter beer, and wanted to try mashing with sake rice. The results were excellent. Absolutely one of the best beers I've brewed. This is a clean ale that works perfectly with the apricot extract. Use only the natural extract available at many brew shops.

Weigh out the japanese sushi/sake rice before cooking, and cook it up as if you were going to enjoy it on a plate with some soy sauce and chopsticks. Let it cool to the mash temp, so that when you add it, it doesn't change the mash temperature. You'll have trouble hitting the temp otherwise.

I mashed 90 minutes (seems excessive) at a low temp just to be sure of complete conversion of the rice, and to produce a very fermentable wort. Rice hulls will be your friend.

Hit it with the extract during kegging/bottling, and add in small amounts until you like the flavor. I used the full amount shown, and it's a prominent flavor.

This is one to share with beer newbie friends. It won't last during the summer months.

BeerSmith Recipe Printout
Recipe: Neuro Fuzzi Apricot Ale
Brewer: PoB
Asst Brewer:
Style: Cream Ale
TYPE: All Grain
Taste: (40.0)

Recipe Specifications

Batch Size: 5.00 gal
Boil Size: 6.78 gal
Estimated OG: 1.042 SG
Estimated Color: 4.1 SRM
Estimated IBU: 16.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes


Amount Item Type % or IBU
5 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) 72.97 %
1 lbs 12.0 oz Rice (1.0 SRM) 22.21 %
6.1 oz Biscuit Malt (23.0 SRM) 4.82 %
0.25 oz Warrior [15.00 %] (90 min) 16.8 IBU
3.00 oz Apricot Extract (Bottling)
1 Pkgs American Ale Yeast (Wyeast Labs #1056)

Mash Schedule: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 7.88 lb
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
15 min Step Error: Infusion temperature above bo125.0 F
90 min Mash In Add 9.85 qt of water at 154.8 F 150.0 F


Rice is japanese kokuho rose, weighed prior to cooking in rice cooker. Calculate mash temp based on recipe w/o rice, then add rice when cooled to mash temp.


File Type: xml NeuroFuzziApricotAle.xml (11.9 KB, 99 views)

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Old 07-26-2010, 05:34 AM   #2
Feb 2007
Posts: 1,150
Liked 11 Times on 10 Posts

Here's a pic -

and without condensation:

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Old 08-25-2010, 03:49 AM   #3
Feb 2007
Posts: 1,150
Liked 11 Times on 10 Posts

2nd place in category at the fair!

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Old 12-29-2010, 06:06 PM   #4
Jan 2010
San Diego
Posts: 44
Liked 1 Times on 1 Posts

Thinking of trying this recipe... But I have 2 questions...
If I'm reading it right, it's a 90 minute boil and a 90 minute mash at 150??
and also, will any sake rice work or should I make sure its a japanese Kokuho Rose rice? (think it might be hard finding the Kokuho Rose Rice)
Thanks for any response!

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Old 01-01-2011, 07:28 PM   #5
Feb 2007
Posts: 1,150
Liked 11 Times on 10 Posts

yes, I gave it a nice long mash to convert the rice as much as possible. I don't remember if I used a iodine test to decide to go 90 mins or not.

In general you just want as highly milled of japanese short grain rice as you can find. another very common brand name is Calrose. If it's called Japanese sushi rice, it's probably at least in the ballpark.

Hope it turns out well and you enjoy it.

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