We, three friends are about to brew a belgian strong ale with apricots, some kind of tripel(but not quite), but hoppier, in the style of Chouffe houblon and Duvel tripel hop, the recipe is as follows:
For about 6 gallons:
8.5 kg pilsner malt
0.25 kg aromatic malt
0.25 kg belgian biscuit malt
1 kg dark jaggary sugar
Hops: not sure which but one addition @ 90 min. for 65 ibu's
Yeast: WLP500 Trappist ale
Mash: 90 min @ 150-151 BIAB
OG: about 1.090, maybe a little higher.
Add at the end of fermentation at the primery 4 kg(8.8 lbs) of frozen fresh apricots.
Then at the secondary i thought of adding 200gr of mosaic hops.
Would it be too much going on? with the yeast and apricots or would it work with them? i'm not sure...
For about 6 gallons:
8.5 kg pilsner malt
0.25 kg aromatic malt
0.25 kg belgian biscuit malt
1 kg dark jaggary sugar
Hops: not sure which but one addition @ 90 min. for 65 ibu's
Yeast: WLP500 Trappist ale
Mash: 90 min @ 150-151 BIAB
OG: about 1.090, maybe a little higher.
Add at the end of fermentation at the primery 4 kg(8.8 lbs) of frozen fresh apricots.
Then at the secondary i thought of adding 200gr of mosaic hops.
Would it be too much going on? with the yeast and apricots or would it work with them? i'm not sure...