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Old 07-31-2010, 09:28 PM   #1
Solaris79
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Jun 2010
Des Moines
Posts: 56
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Recipe Type: Extract   
Yeast: Wyeast 3787 Trappist High Gravity   
Yeast Starter: none   
Additional Yeast or Yeast Starter: none   
Batch Size (Gallons): 5   
Original Gravity: 1.064   
Final Gravity: 1.014   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 7 days @ 73 degrees   
Secondary Fermentation (# of Days & Temp): 5-7 days @ 73 degrees   
Tasting Notes: Delicious explosion of fruit flavors. Very well balanced.   

It's a pale ale base w/ real Apricots and Belgian Yeast.

2 1/2 gallon boil

.20 lbs Crystal 80L (30 minute steep)
7 lbs pale DME (60 minutes)
1 oz Columbus (60 minutes)
1 oz Cascade (30 minutes)
1 oz Amarillo (2 minutes)

Chill, add to fermenter, bring to 5 gallons, aerate, then add smack pack of Wyeast 3787 Trappist High Gravity. Allow to ferment up to 7 days. Fermentation is extremely vigorous, so blow-off tube may be necessary.

Transfer contents to secondary fermenter. Add 3 lbs of fresh apricots. I puree them myself, put in a small pot, bring the temperature up to 170 degrees fahrenheit, and hold for 10 minutes, constantly stirring the puree. Cool it down in an ice bath, then add to secondary fermenter. Blow off tube is mandatory for secondary fermentation. Allow to ferment up to 7 days or until all activity subsides. FG should be around 1.014.

Bottle or Keg. If you want to leave the apricot puree floaties in the bottles, it's a nice floor show. Otherwise, I just tie a sanitized hop bag over the fermenter end of the siphon and filter the floaties out (leaving them in the fermenter).

Enjoy!


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Old 02-20-2011, 05:30 AM   #2
Xcorpia
 
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Jan 2011
Hudson, Massachusetts
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Mmm!!!! How "apricotty" was it?

 
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Old 02-21-2011, 01:38 AM   #3
malcontent40
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Oct 2010
Hellertown
Posts: 12

This sounds very good.I was looking to brew something for the summer.

 
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Old 02-21-2011, 06:28 PM   #4
Solaris79
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Jun 2010
Des Moines
Posts: 56
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The apricot in there is sort of subtle, but enough to make it known. You can cut back on the bittering hops a little bit and be OK if you'd like more of the apricot in there. You may want to make sure it ferments a little closer to 70 degrees to get the fruit esters of the yeast acting up in the Trappist High Gravity yeast.

 
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Old 02-22-2011, 11:08 AM   #5
malcontent40
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Oct 2010
Hellertown
Posts: 12

Thanks for the tips.
Cheers

 
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Old 02-22-2011, 03:26 PM   #6
FromZwolle
 
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Mar 2010
beecher, il
Posts: 8,555
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on my list. sounds great.

 
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Old 05-13-2011, 03:00 AM   #7
Tizzomes
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Feb 2011
Brookhaven, Pa
Posts: 246
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Thanks for the recipe I'll be brewing next weekend!!!!

 
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Old 11-25-2011, 07:19 PM   #8
brewvall
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Oct 2011
Posts: 28
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I have brewed this beer, and is excellent

 
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Old 11-25-2011, 08:55 PM   #9
Solaris79
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Jun 2010
Des Moines
Posts: 56
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Quote:
Originally Posted by brewvall View Post
I have brewed this beer, and is excellent
Glad you enjoyed!

 
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Old 03-31-2013, 06:33 PM   #10
tattooeddude23
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Feb 2013
Posts: 5

So I attempted this brew. I substituted for 7lbs of amber dme because I enjoy amber over pale base. But apricot is out of season in my area and can't find any fresh. So I was wondering if any one has a good fruit substitute I could try instead when I am ready to move to secondary. Thanks!

 
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