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Apricot Bitter Pale Ale Partial
Color
Stats
OG1.064
FG1.010
IBU38
ABV7.00 %
SRM18
BJCP Style
21. Fruit Beer, Fruit Beer
Description
Submitted by brewguy70 on 16-Jan-2011

Recipe Details
Tasting Notes
Awards
Boil Volume 5.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Ringwood Ale Wyeast ACT1187 (72% app. attenuation)
Primary Fermentation Plastic, 7 days
Secondary Fermentation Glass, to 1.010
Other Fermentation Diacetyl Rest!!!
Procedure
  Style Comparison
  Low   High
OG 1.064
FG 1.010
IBU 38
SRM 18
ABV 7.00
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
51.0 % 6.00 Amber Malt Extract Syrup 32.4 9.0
42.5 % 5.00 American Two-row Pale 27.8 1.8
4.3 % 0.50 American Crystal 40L 2.6 40.0
1.1 % 0.13 Roasted Barley 0.6 450.0
1.1 % 0.13 Chocolate 0.6 350.0
  11.76     63.8  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
57.1 % 2.00 Goldings Pellet 5.0 10.0 60 0.236 35.3
42.9 % 1.50 Fuggles Pellet 5.1 7.7 2 0.020 2.3
  3.50               38.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp Irish Moss 15 min.
4 oz Apricot Extract Bottling