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Specialty Fruit Beer Honey Apricot Ale
- Thread starter KozHops
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KozHops
Well-Known Member
That sounds pretty good. I think the saison yeast and the apricot would work well together. You'd probably have to adjust the grain bill to a more traditional saison grain bill but I think it would work well.
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KozHops
Well-Known Member
...
Sorry to bring this back from the dead but @Aktom recently sent me this recipe on another thread and I brewed her up on Friday! I am really stoked for this one it smells amazing in the fermenter thanks for the recipe Koz. I wjill keep you guys posted with the results, I'm debating on splitting the batch half peach and half apricot to see which I prefer.
I just stumbled across this resurrected thread as I made a Honey Apricot Pale Ale from my own recipe in August. I'm thinking of adjusting the base malts by cutting back the Maris by 2# with some Pilsner next time I brew. I also may try using 3# of apricot puree in secondary along with extract for flavoring at bottling.
Recipe Type: All Grain
Yeast: WLP008
Batch Size (Gallons): ~4
Original Gravity: 1.063
Final Gravity: 1.014
ABV: 6.5%
IBU: 45
Boiling Time (Minutes): 35
Color: 9 (Affected by honey used)
Primary Fermentation (# of Days & Temp): 7 @ 67-73 F stepped
Additional Fermentation: 2 weeks in bottle
Secondary Fermentation (# of Days & Temp): 14 @ 73
Tasting Notes: Apricot and honey blend very well together. On the malty side but that was the goal.
8.5# Maris Otter
.75# Honey Malt
1# Honey - Pasteurized added to secondary
.5 oz Amarillo @ 30 mins.
1.5 oz Amarillo @ 10 mins.
1 oz Medusa @ 10 mins.
1 oz Amarillo @ 5 days - secondary dry hop
.5 oz Medusa @ 5 days - secondary dry hop
Mash @ 152 for 30 mins.
Pasteurize the honey if raw and add to secondary. Let sit for ~7 days to let the honey ferment out.
Add Apricot extract to taste at time of bottling and carb to 2.5-2.5 units.
I kept the apricot flavor somewhat subtle to allow the stone fruit flavor of the hops and honey to shine through. This is an easy drinking beer with just a bit of sweetness and fruit. The only problem is I usually find myself reaching for another one since it's so tasty
Recipe Type: All Grain
Yeast: WLP008
Batch Size (Gallons): ~4
Original Gravity: 1.063
Final Gravity: 1.014
ABV: 6.5%
IBU: 45
Boiling Time (Minutes): 35
Color: 9 (Affected by honey used)
Primary Fermentation (# of Days & Temp): 7 @ 67-73 F stepped
Additional Fermentation: 2 weeks in bottle
Secondary Fermentation (# of Days & Temp): 14 @ 73
Tasting Notes: Apricot and honey blend very well together. On the malty side but that was the goal.
8.5# Maris Otter
.75# Honey Malt
1# Honey - Pasteurized added to secondary
.5 oz Amarillo @ 30 mins.
1.5 oz Amarillo @ 10 mins.
1 oz Medusa @ 10 mins.
1 oz Amarillo @ 5 days - secondary dry hop
.5 oz Medusa @ 5 days - secondary dry hop
Mash @ 152 for 30 mins.
Pasteurize the honey if raw and add to secondary. Let sit for ~7 days to let the honey ferment out.
Add Apricot extract to taste at time of bottling and carb to 2.5-2.5 units.
I kept the apricot flavor somewhat subtle to allow the stone fruit flavor of the hops and honey to shine through. This is an easy drinking beer with just a bit of sweetness and fruit. The only problem is I usually find myself reaching for another one since it's so tasty
@vandulus
That recipe looks right up my alley! I will have to give this a shot here in the near future, but I have to ask about your apricot extract? I've never had any sort of luck when using fruit extracts at all.. I'll be racking onto 4# of apricots probably Friday, but for future endeavors what kind of extract do you use?
That recipe looks right up my alley! I will have to give this a shot here in the near future, but I have to ask about your apricot extract? I've never had any sort of luck when using fruit extracts at all.. I'll be racking onto 4# of apricots probably Friday, but for future endeavors what kind of extract do you use?
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
I've used the Brewer's Best (LD Carlson) extract which is labeled as Natural, but according to the spec sheet, has less than 1% artificial flavor. It has a pretty good flavor and not the one-dimensional/artificial that many others have. I'd compare the flavor to eating SunMaid dried apricots. I used about 1 oz per gallon.
HawleyFarms
Well-Known Member
Will be whipping up a 6 gallon version of this over the weekend.
OG 1.050
FG 1.010
SRM 6.9
IBU 24.95
Grain Bill:
4lbs Canadian Pale 2 Row
4lbs UK Maris Otter Pale
1lb German Munich Dark
8oz Canadian Honey Malt
Hop Schedule:
.25 oz German Magnum @60
.5 oz Amarillo @20
.5 oz Amarillo @FO
After Primary Fermentation:
5lbs Canned Sliced Apricots for 5 Days
2 oz Amarillo for 5 days
Haven't decided on my yeast yet:
US05
S33
Belle Saison
One of my house blends that includes Bell's and a couple other bottle dreg yeasts.
Really kind of guessing at the FG depending on what yeast I use. FG will be anywhere from 1.002-1.012.
OG 1.050
FG 1.010
SRM 6.9
IBU 24.95
Grain Bill:
4lbs Canadian Pale 2 Row
4lbs UK Maris Otter Pale
1lb German Munich Dark
8oz Canadian Honey Malt
Hop Schedule:
.25 oz German Magnum @60
.5 oz Amarillo @20
.5 oz Amarillo @FO
After Primary Fermentation:
5lbs Canned Sliced Apricots for 5 Days
2 oz Amarillo for 5 days
Haven't decided on my yeast yet:
US05
S33
Belle Saison
One of my house blends that includes Bell's and a couple other bottle dreg yeasts.
Really kind of guessing at the FG depending on what yeast I use. FG will be anywhere from 1.002-1.012.
