CanAusBrewer
Well-Known Member
- Joined
- Apr 28, 2014
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I am looking for a way to get my girlfriend into the idea and habit of enjoying my homebrew as much as I do.
I would like to make a beer that is a cross of her two favourites (which we can't get in Australia), Blue Moon and St. Ambroise Apricot Wheat Ale from Quebec. Ideally, I am aiming to make a beer with the base malt, hop and flavour character as Blue Moon, but with the subtle apricot being the more dominant flavour, over the coriander and orange peel.
Since apricots are out of season, I have found three 410 g cans of pure halved apricots with no added ingredients. I plan to puree the drained fruit in a sanitised blender and strain through a sanitised strainer. The juice collected would then be added to the primary fermenter after primary fermentation had finished. I only have one fermentation vessel and haven't got the space for another in my small flat as of yet. From what I have read on HBT, I will have basically the same effect as adding to a secondary if the yeast have already finished the major part of fermentation.
I only have a 15 l brew pot so would ideally like to make a partial mash batch. This is the recipe that I have planned, as adapted from Nilo's Blue Moon adaptation. I also plan to bottle pime with canned apricot nectar and work out volumes by sugar in nutritional information.
This is the first time I have designed a recipe so any feedback and recommendations on ways to improve this would be greatly appreciated! Thanks!
Apricot Wit - Blue Moon
American Wheat or Rye Beer
Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 4.100
Total Hops (g): 28.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 4.8 (EBC): 9.5
Bitterness (IBU): 12.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90
Grain Bill
----------------
1.500 kg Liquid Malt Extract - Wheat (36.59%)
1.000 kg American 2-Row (24.39%)
1.000 kg Wheat Malt (24.39%)
0.400 kg Crystal 10 (9.76%)
0.200 kg Carapils (Dextrine) (4.88%)
Hop Bill
----------------
28.0 g Hallertau Mittlefrueh Pellet (3% Alpha) @ 60 Minutes (Boil) (1.5 g/L)
Misc Bill
----------------
14.0 g Coriander Seed @ 10 Minutes (Boil)
84.0 g Orange Peel @ 5 Minutes (Boil)
Single step Infusion at 68°C for 90 Minutes.
Fermented at 20°C with Safale US-05
Notes
----------------
-2 tbsp corn starch @ 15 min (mixed with 1/2 cup cold water to avoid clumping)
-14 g cracked coriander @ 10 min
-84 g orange peel @ 5 min
Recipe Generated with BrewMate
I would like to make a beer that is a cross of her two favourites (which we can't get in Australia), Blue Moon and St. Ambroise Apricot Wheat Ale from Quebec. Ideally, I am aiming to make a beer with the base malt, hop and flavour character as Blue Moon, but with the subtle apricot being the more dominant flavour, over the coriander and orange peel.
Since apricots are out of season, I have found three 410 g cans of pure halved apricots with no added ingredients. I plan to puree the drained fruit in a sanitised blender and strain through a sanitised strainer. The juice collected would then be added to the primary fermenter after primary fermentation had finished. I only have one fermentation vessel and haven't got the space for another in my small flat as of yet. From what I have read on HBT, I will have basically the same effect as adding to a secondary if the yeast have already finished the major part of fermentation.
I only have a 15 l brew pot so would ideally like to make a partial mash batch. This is the recipe that I have planned, as adapted from Nilo's Blue Moon adaptation. I also plan to bottle pime with canned apricot nectar and work out volumes by sugar in nutritional information.
This is the first time I have designed a recipe so any feedback and recommendations on ways to improve this would be greatly appreciated! Thanks!
Apricot Wit - Blue Moon
American Wheat or Rye Beer
Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 4.100
Total Hops (g): 28.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 4.8 (EBC): 9.5
Bitterness (IBU): 12.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90
Grain Bill
----------------
1.500 kg Liquid Malt Extract - Wheat (36.59%)
1.000 kg American 2-Row (24.39%)
1.000 kg Wheat Malt (24.39%)
0.400 kg Crystal 10 (9.76%)
0.200 kg Carapils (Dextrine) (4.88%)
Hop Bill
----------------
28.0 g Hallertau Mittlefrueh Pellet (3% Alpha) @ 60 Minutes (Boil) (1.5 g/L)
Misc Bill
----------------
14.0 g Coriander Seed @ 10 Minutes (Boil)
84.0 g Orange Peel @ 5 Minutes (Boil)
Single step Infusion at 68°C for 90 Minutes.
Fermented at 20°C with Safale US-05
Notes
----------------
-2 tbsp corn starch @ 15 min (mixed with 1/2 cup cold water to avoid clumping)
-14 g cracked coriander @ 10 min
-84 g orange peel @ 5 min
Recipe Generated with BrewMate