Batch #105
Apricot Saison
8.5 gallons
5.5 lbs Maris Otter
6 lb White Wheat
8 oz American CaraPils
0.5 oz Columbus (14.9%aa), 60 minutes
1 oz Nelson Sauvin, 1 min
Wyeast 3711 French Saison - 1.5L starter
Mash in with 20qts to 152F, hold one hour. Batch sparged to collect 10 gallons. One hour boil. Split into two batches.
Batch A - 3.5 gallons. Will go on tap fresh in August. Possibly with apricot puree to bring up to ~4.5% ABV or apricot extract if already close enough in range.
Batch B - 4.5 gallons. For souring. Will get apricot puree and White Labs Belgian Sour Blend. Might have to blend in a small batch of beer with residual sugars. We'll see how it goes.
OG: 1.036
FG:
ABV:
IBU: ~20-25
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