ok, so here is my preliminary recipe… i plan on adding the apricot puree after three weeks. will this bump up the alcohol? if it does, i plan on backing off the amount of malt extract in the boil.
Ingredients
Amt Name Type # %/IBU
6 lbs 8.0 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 1 100.0 %
0.10 oz Amarillo Gold [9.30 %] - Boil 60.0 min Hop 2 3.1 IBUs
0.10 oz Citra [12.00 %] - Boil 60.0 min Hop 3 3.9 IBUs
0.10 oz Simcoe [12.20 %] - Boil 60.0 min Hop 4 4.0 IBUs
0.15 oz Amarillo Gold [9.30 %] - Boil 30.0 min Hop 5 3.5 IBUs
0.15 oz Citra [12.00 %] - Boil 30.0 min Hop 6 4.6 IBUs
0.15 oz Simcoe [12.20 %] - Boil 30.0 min Hop 7 4.6 IBUs
0.75 oz Amarillo Gold [9.30 %] - Boil 5.0 min Hop 8 4.6 IBUs
0.75 oz Citra [12.00 %] - Boil 5.0 min Hop 9 5.9 IBUs
0.75 oz Simcoe [12.20 %] - Boil 5.0 min Hop 10 6.0 IBUs
1.0 pkg Brettanomyces Bruxellensis (White Labs #WLP650) [50.28 ml]
Beer Profile
Est Original Gravity: 1.057 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 40.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.4 SRM
well, it’s been six hour since i pitched…
it looks like it’s doing pretty good.
this was my final recipe…
Ingredients
Ingredients
Amt Name Type # %/IBU
4 lbs 8 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 1 69.2%
2 lbs Pilsner Dry Extract (3.5 SRM) Extract 2 30.8 %
0.10 oz Amarillo Gold [9.30 %] - Boil 60.0 min Hop 2 3.1 IBUs
0.10 oz Citra [12.00 %] - Boil 60.0 min Hop 3 3.9 IBUs
0.10 oz Simcoe [12.20 %] - Boil 60.0 min Hop 4 4.0 IBUs
0.15 oz Amarillo Gold [9.30 %] - Boil 30.0 min Hop 5 3.5 IBUs
0.15 oz Citra [12.00 %] - Boil 30.0 min Hop 6 4.6 IBUs
0.15 oz Simcoe [12.20 %] - Boil 30.0 min Hop 7 4.6 IBUs
0.75 oz Amarillo Gold [9.30 %] - Boil 5.0 min Hop 8 4.6 IBUs
0.75 oz Citra [12.00 %] - Boil 5.0 min Hop 9 5.9 IBUs
0.75 oz Simcoe [12.20 %] - Boil 5.0 min Hop 10 6.0 IBUs
1.0 pkg Brettanomyces Bruxellensis (White Labs #WLP650)
Est Original Gravity: 1.057
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 40.2 IBUs
Est Color: 3.4 SRM
so, i pitched at about 1:00 sunday and as of this morning, the beer still has about an inch of krausen and is still fermenting like mad.
i took a gravity reading saturday, 1.018
today the gravity was 1.011.
5 or 6 more points and your there! I gotta try a bretta brew
Being made of plastic, it looks like that better bottle has been committed to the “wild” side.
Brett l. Is the pie cherry one while b. is horseblanket via wyeast website but I was shocked at the different characteristics I got with l. I did a simple Belgian pale with 100% Brett l and was ridiculously subtle.mi had toned the hops down to 10 ibu b/c I didn’t want it to out shine the yeast but now I wish I had hopped it up a bit. My second throw of the Brett l. was a light golden wort and then put on raspberries for 3 months. It’s still mellowing but man it’s completely different. I know the raspberries obviously add to the tartness but pie cherries like crazy in this one and fuuuunky. Finally I inoculated a 3 gal barrel with Brett c. And did a dark Saison - stinky but no funky taste.nthen inoculated with Brett l. too and put a prefermented Scottish on top. It was awesome. I really think I prefer the Brett character as a side note rather than 100% but man can you get some interesting flavors!
oh yeah. i’ll have all different stuff for the buggy stuff.
gravity is 1.008 today. i’m going to rack it into secondary and the puree sunday.
just got around to putting this on the puree today. base beer tastes pretty damn good.
tasted this last night. very very good. exceeds expectations!
Thanks for posting your results! Out of curiosity, did you take a gravity reading before/after adding fruit? (To get an accurate ABV?) Not that it really matters though, just wonderin’.
i will do that this evening and post it here.
i do have an additional question…
i added the beer into secondary with the apricot puree. i put the apricot puree in first and then racked the beer onto it. it looked like it was mixing up nicely…
what the heck is all the stuff on the bottom now???
it does taste awesome… here it is next to my esb with american hops…
it’s not a clear beer, that’s for sure.
ok, took it tonight. it’s 1.009.
How do you mark your bottles from batch to batch? Just curious.
Stay dry!
i won’t do anything to this batch. i only have a few bottles of coffee porter left and they have an @ on them. when i bottle the esb this weekend, i’ll probably write an ‘e’ on the bottles. real haphazard. thanks!