Apricot IPA Question - Home Brew Forums
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Old 11-08-2012, 09:46 PM   #1
Sshamash
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Jul 2012
Washington, DC
Posts: 92
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Hey All,

I recently brewed this Aprihop clone (found some where on internet). It is delicious, but only problem is that there is a ton of residue. I've left over an inch in the bottle and there is still floating things. Any idea why? I used a secondary and all. Could it be due to the apricot extract addition at bottling? Thoughts?

Thanks!

Heres the recipe:

Recipe Specifics:

Batch Size (USG): 6.00 Wort Size (USG): 6.50
Total Grain (Lbs): 15.00
Anticipated OG: 1.065 (16.1P)
Anticipated SRM: 6.5
Anticipated IBU: 55.0
Brewhouse Efficiency: 72%
Wort Boil Time: 75 Minutes

Fermentables:

9.75lbs. Cargill Pale (2-Row)
3.00lbs. Weyermann Munich I
1.00lbs. Muessdoeffer Caramel Pils
0.75lbs. Weyermann CaraHell
0.50lbs. Muessdoeffer Wheat Malt

Hops:

0.75 oz Columbus (Tomahawk) [14.00%] (60 min) Hops 29.2 IBU
0.50 oz Columbus (Tomahawk) [14.00%] (30 min) Hops 14.9 IBU
0.50 oz Amarillo Gold [8.50%] (15 min) Hops 5.9 IBU
0.25 oz Columbus (Tomahawk) [14.00%] (10 min) Hops 3.5 IBU
0.50 oz Columbus (Tomahawk) [14.00%] (Dry Hop 3 dHops -

Extras:

3.00Lbs. Apricot (puree) [7-10 Days (@ secondary)]
4.00ozs. Apricot (Natural Flavoring) [@ kegging]
1.00 Unit(s)Whirlfloc Tablet (Fining) [5]

Yeast: White Labs #WLP001-California Ale

**Note--If anyone plans on using this, I'd recommend cutting down the natural flavoring by a half.**


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Primary: Snake Dog Clone, Belgian Chamomile Pale,
Secondary: Oaky Hard Cider, Saison
Bottled and waiting on:
Drinking:, Gingerbread Porter, Nutbrown Variety (Chocoalte, Hazelnut, Vanilla, Bourbon, Coffee, regualr), ESB, Bourbon Porter, Honey Wheat IPA, Meyer Witbier, Galaxy SMaSH

 
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Old 02-19-2013, 04:49 PM   #2
reuliss
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Dec 2012
Posts: 432
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To anyone who has made this, how does it compare to DFH's "Aprihop", which is an awesome brew?



 
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Old 02-20-2013, 12:55 PM   #3
Sshamash
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Jul 2012
Washington, DC
Posts: 92
Liked 2 Times on 1 Posts


I made this. It came out really good. I would go a little lighter on the Apricot flavoring at kegging. Maybe knock it down to 2 oz--it was just too sweet for my liking, but many people really really liked it.
I have not had the DFH one, I read about it and thats what made me want to brew this...I am looking forward to trying it when it comes out in a few months.
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Primary: Snake Dog Clone, Belgian Chamomile Pale,
Secondary: Oaky Hard Cider, Saison
Bottled and waiting on:
Drinking:, Gingerbread Porter, Nutbrown Variety (Chocoalte, Hazelnut, Vanilla, Bourbon, Coffee, regualr), ESB, Bourbon Porter, Honey Wheat IPA, Meyer Witbier, Galaxy SMaSH

 
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Old 02-20-2013, 03:22 PM   #4
TopherM
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Mar 2011
St. Petersburg, FL
Posts: 3,975
Liked 447 Times on 353 Posts


All natural bottle fermentations will have a yeast colony at the bottom of the bottle. No way around it, they are what carb your beer, and they multiply while doing so.

If you want to eliminate the bottle sediment, you'll need to get a kegging setup and bottle from a force-carbed keg.
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Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

 
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Old 02-20-2013, 03:27 PM   #5
duboman
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Jul 2011
Glenview, IL
Posts: 6,368
Liked 508 Times on 470 Posts


+1 to what Topher stated however an inch of sedimant in the bottle is a large amount and would lead me to believe you need to work on your racking skills as it appears you are sucking up a lot of trub when going into the bottling bucket.

Had you used actual apricot I could see a little additional debris that didn't settle out but with using apricot extract there should be no additional trub from that.

When racking you can always use a hop sack on the end of the racking cane to filter out the trub. You should also start racking higher in the bucket/carboy and as the level drops slowly lower the cane to just above the trub layer


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