Recipe Type: 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: 1.010 IBU: 26 Boiling Time (Minutes): 60 Color: 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.
.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.
Last edited by KozHops; 05-06-2011 at 03:12 PM.
Reason: added mash temp
This beer turned out great. I just brewed a second round of it last week. It's really balanced and has a great apricot flavor and aroma. I let most of the bottles age to 4 or 5 weeks and this beer was great at that point. Let me know how you make out if you brew this up.
I was just thinking about this beer. This is a great beer, I followed the recipe as is and this beer really peaked at about 4-5 weeks in the bottle. It's a fan favorite around here. Let me know how you make out if you brew it up.
I brewed this more or less as-is, with some hops substitutions. It was my very first all-grain attempt. I opened one yesterday after about ten days of conditioning. I doubled up on the apricot - ended up using 2x cans of 3# puree for a 23L batch. Adds a nice subtle tartness to balance out the sweet honey flavour. The apricot came out a bit more as it warmed closer to room temperature. The beer itself is still light enough that you can knock one or two back on a hot day. Still a lot of carbonating left to do, but I can tell this is going to be a really nice beer.
I know some people like to boil fruit but I think you get a lot more flavor by racking onto it in the secondary. I'd be too worried about releasing pectins and losing flavor through the primary. I'm glad to hear you're giving this a shot, let me know how it goes.