Arbitrary Force: Apricot

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.