Ar­bi­trary Force: Apri­cot

Craft Beer & Brewing Magazine - - Recipes In This Issue - Ge­off Cole­man

Pro-brewer-in-plan­ning Ge­off Cole­man uses apri­cot puree and a host of late-ad­di­tion and dry hops (Sim­coe, Aza­cca, Ci­tra, Mo­saic, Caliente, and Rakau) in this New Eng­land–style IPA. You can use less puree if you’d like more sub­tle fruit notes.

ALL-GRAIN

Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 71% OG: 1.062 FG: 1.012 IBUS: 55 ABV: 6.3%

MALT/GRAIN BILL

9 lb (4.8 kg) pale malt (U.K.) 1 lb 5 oz (595 g) flaked oats 1 lb 5 oz (595 g) white wheat malt 8.4 oz (238 g) Cara-pils

KET­TLE HOPS & AD­DI­TIONS SCHED­ULE

0.25 oz (7 g) Sim­coe at FWH 1 tsp yeast nu­tri­ent at 15 minutes 1 Whirlfloc tablet at 15 minutes 0.25 oz (7 g) Sim­coe at 10 minutes 0.5 oz (14 g) Aza­cca at 5 minutes 0.5 oz (14 g) Ci­tra at 5 minutes 1 oz (28 g) Aza­cca at flame-out, steep for 25 minutes 1 oz (28 g) Ci­tra at flame-out, steep for 25 minutes 0.5 oz (14 g) Mo­saic at flame-out, steep for 25 minutes 0.5 oz (14 g) Sim­coe flame-out, steep for 25 minutes

PRI­MARY DRY-HOP AD­DI­TION AT 1.020

1 oz (28 g) Caliente for 4 days 1 oz (28 g) Rakau for 4 days

6.2 lb (2.8 kg) apri­cot puree for 1 week

SEC­ONDARY DRY-HOP AD­DI­TION

1 oz (28 g) Caliente for fi­nal 4 days 1 oz (28 g) Rakau for fi­nal 4 days YEAST 1 pack­age Wyeast London Ale III #1318

DI­REC­TIONS

Make yeast starter at least 1 day prior to pitch­ing.

Do a sin­gle-in­fu­sion mash for 60 minutes at 152°F (67°C). Boil for 60 minutes fol­low­ing the ket­tle hops sched­ule.

Pitch the yeast at 65°F (18°C) and ramp the tem­per­a­ture up to 68°F (20°C) over 3 days. Bring the tem­per­a­ture up to the low 70s Fahren­heit (low 20 Cel­sius) to com­plete pri­mary fer­men­ta­tion, adding the first dry hops when grav­ity reaches 1.020.

Rack into sec­ondary onto the apri­cot puree for 1 week. Add the sec­ond dry hops for the last 4 days in sec­ondary.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.