Apricot Wheat
A ProMash Recipe Report
| BJCP Style and Style
Guidelines |
21-0 Fruit Beer,
| Min OG: |
1.030
|
Max OG:
|
1.120
|
|
| Min IBU: |
12
|
Max IBU:
|
50
|
|
| Min Clr: |
2
|
Max Clr:
|
70
|
Color
in SRM, Lovibond |
| Batch Size (Gal):
|
5.00
|
Wort Size (Gal):
|
5.00
|
| Total Grain (Lbs):
|
6.00
|
|
|
| Anticipated OG:
|
1.055
|
Plato:
|
13.62
|
| Anticipated SRM:
|
7.0 |
|
|
| Anticipated IBU:
|
16.2 |
|
|
| Brewhouse Efficiency:
|
75 |
%
|
|
| Wort Boil Time:
|
60 |
Minutes
|
|
| %
|
Amount
|
Name
|
Origin
|
Extract
|
SRM
|
| 100.0
|
6.00 lbs.
|
Briess DME-
Weizen |
America
|
1.055
|
8 |
Exract represented as SG.
| Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
| 0.50 oz.
|
Hersbrucker
|
Pellet
|
4.50
|
10.8 |
60 min
|
| 0.50 oz.
|
Hersbrucker
|
Pellet
|
4.50
|
2.9 |
15 min
|
| 0.50 oz.
|
Liberty
|
Pellet
|
4.00
|
2.6 |
15 min
|
Added 6lbs Canned Apricots to Secondary Fermentation.
Add Knotts Apricot Syrup at kegging or bottling if more sweetness is desired.
WYeast 1010 American Wheat
Generated with ProMash Brewing Software |