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Graduation Ale

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I brewed this one so that it would be finishing up right around the time I graduated from law school (early summer 2009). The goal was to create an apricot rye pale ale. I think it was a great beer, though the alcohol taste was a bit stronger than I had hoped (along with the alcohol content). Next time I try it out I'll probably take out a pound or pound and a half of the 2-row and double the apricots.

.rec file

Anticipated OG:   	1.057
Actual OG:		1.060 (plus apricot sugars in secondary)
Anticipated SRM: 	7.4 (		)
Anticipated IBU: 	36.4






Grain/Extract/Sugar
% 	Amount 		Name	 		Origin 		Potential 	SRM
80.0 	9.00 lbs.  	Pale Malt(2-row)	America 	1.036	 	2
8.9 	1.00 lbs.  	Rye Malt 		America 	1.030 		4
6.7 	0.75 lbs.  	Cara-Pils Malt	 		   	1.033 		2
4.4 	0.50 lbs.  	Crystal 60L 		America 	1.034 		60


Hops
Amount 		Name 	Form 	Alpha 	IBU 	Boil Time
0.38 oz.  	Zeus 	Whole 	16.40 	26.6 	60 min
0.75 oz.  	Fuggle 	Whole 	4.75 	4.1 	15 min
0.38 oz.  	Fuggle 	Whole 	4.75 	1.3 	2 min
0.38 oz.  	Zeus 	Whole 	16.40 	4.4 	2 min
2.00 oz.  	Fuggle 	Whole 	4.75 	0.0 	0 min (dry hop)


Extras
Amount 		Name 			Type 	Time
11.00 Oz  	Apricots (Dried) 	Fruit 	15 Days(secondary fermenter)


Yeast
WYeast 1318 London Ale III


Directions
I did a two-step mash -- 45 minutes at 142F, then 90 minutes at 153F.  The goal of that 
was to produce a very dry beer, and I think I succeeded.  Leave out the first step of the
mash if you want it to be more full-bodied.

Apricots should be added to the secondary fermenter, along with the two ounces of Fuggles
for dry hopping.  Even if you usually do not use a secondary, I recommend using one for
this recipe.

Instructions for apricot/dry hop addition:
(1) Puree the apricots in a food processor;
(2) Add two cups water;
(3) Add dry hops (see main recipe);
(4) Simmer at 180 degrees for 15 minutes;
(5) Cool at least a little bit (with lid on) before proceeding;
(6) Add to the secondary fermenter (in hop socks) before adding the beer.


NOTE: Apricots contain a variety of sugars, so there will be some additional fermentation
in the secondary, and this will affect the alcohol content.


NOTE: Prime with about 4 oz table (cane) sugar, boiled in about two cups of water.

Brewer's log (view full log)
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