Apricot wheat w/ ginger delish

[PastorofMuppets]

Apricot Wheat

Fruit Beer (20 A)


Type: All Grain
Batch Size: 5.60 gal
Boil Size: 7.21 gal
Boil Time: 60 min
End of Boil Vol: 6.08 gal
Final Bottling Vol: 5.64 gal
Fermentation: Ale, Two Stage


Efficiency: 76.00 %
Est Mash Efficiency: 79.4 %

.5 lbs Rice Hulls (0.0 SRM) Adjunct 1 7.7 %
5 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 42.3 %
5 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 3 42.3 %
1 lbs Munich Malt (9.0 SRM) Grain 4 7.7 %
.75 oz Amarillo Gold [8.8 %] - Boil 60.0 min Hop 5 21.4 IBUs
2.00 oz Ginger Root (Boil 12.0 mins)
1.00 oz Amarillo Gold [8.80 %] - Boil 7.0 min Hop 7 7.7 IBUs
1.00 oz Amarillo Gold [8.80 %] - Boil 1.0 min Hop 8 1.2 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 9 -
3.00 lb Apricot Puree (Secondary 14.0 days)


Gravity, Alcohol Content and Color

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 30.2 IBUs
Est Color: 4.9 SRM

Measured Original Gravity: 1.064 SG
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 6.6 %
Calories: 215.6 kcal/12oz


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 4.44 gal
Sparge Temperature: 180.0 F
Adjust Temp for Equipment: TRUE


Total Grain Weight: 13 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.30

Mash Steps


Mash In Add 5.13 gal of water at 165.1 F 152.0 F 75 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 4.44gal) of 180.0 F


Fermentation: Ale, Two Stage

 

[wimartin]

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