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Old 11-08-2007, 10:30 PM   #1
TUCK
 
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Jul 2006
Kennesaw, Ga, Georgia
Posts: 322
Liked 21 Times on 14 Posts


Recipe Type: All Grain   
Yeast: .   
Yeast Starter: .   
Additional Yeast or Yeast Starter: .   
Batch Size (Gallons): .   
Original Gravity: .   
Final Gravity: .   
IBU: .   
Boiling Time (Minutes): .   
Color: .   
Primary Fermentation (# of Days & Temp): .   
Additional Fermentation: .   
Secondary Fermentation (# of Days & Temp): .   

Apricot Wit
16-E Belgian Specialty Ale



Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 189.4 per 12.0 fl oz

Original Gravity: 1.057 (1.040 - 1.070)
|================#===============|
Terminal Gravity: 1.014 (1.008 - 1.016)
|====================#===========|
Color: 6.1 (3.0 - 8.0)
|=================#==============|
Alcohol: 5.6% (4.0% - 8.0%)
|==============#=================|
Bitterness: 28.46 (20.0 - 40.0)
|==============#=================|

Ingredients:
6 lbs 2-Row Brewers Malt
4 lbs White Wheat Malt
.5 lbs Belgian Biscuit
2 oz Saaz (3.8%) - added during boil, boiled 60 min
2 tsp Corriander crushed - added during boil, boiled 15 min
.5 oz Orange Peel (dried) - added during boil, boiled 15 min
25 oz OregonApricot (pureed) - added dry to secondary fermenter
1 ea White Labs WLP400 Belgian Wit Ale

Schedule:
Ambient Air: 70.0 F
Source Water: 60.0 F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.0.29

 
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Old 12-03-2007, 04:59 PM   #2
z987k
 
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Feb 2007
Anchorage
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Liked 30 Times on 28 Posts


How did this turn out? Tart? Apricoty?

 
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Old 06-03-2008, 10:30 PM   #3
BrewWench
 
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May 2008
Cincinnati, OH
Posts: 308
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I want to know too. HWMOM and I are looking to brew something summery soon, and this sounds like a good one.

 
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Old 07-02-2008, 04:18 PM   #4
TUCK
 
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Jul 2006
Kennesaw, Ga, Georgia
Posts: 322
Liked 21 Times on 14 Posts


It was light and refreshing however I would use 3/4 to 1/2 what the recipe calls for w/ apricots.
A little yeasty with a viscous mouth feel and a little tart citrus finish.

But you must LOVE apricots to really enjoy this. That is why I recommend using less apricot than what is called for.

 
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