Post about using apricots: https://www.homebrewersassociation.org/forum/index.php?topic=18160.0
Actual apricot recipe: https://beerandbrewing.com/recipe-aprikose-apricot-pale/
Initial Temp: 164°F
Mash volume: 1.53gal
Sparge volume: 2.67gal
Total wort: 3.46g
Water additions:
Gypsum = 3g
Calcium Chloride = 5g
Fermentables
70% - Pilsner - US
3.2
34
1
Mash
22% - Rye - US
1
37
3
Mash
4% - Crystal 15L - CA
0.2
34
15
Mash
4% - Rice Hulls - US
0.2
0
0
Mash
Hops
Chinook
0.4
Pellet
Boil
60 min(s)
13
46.3
Amarillo
0.4
Pellet
Boil
5 min(s)
9
6.4
Yeast
Fermentis Safale US-05
81%
Other Stuff
Mashed apricots
0.8
lb
Boil
Defoamer
0.4
each
Boil
Crushed cardamom pods
0.2
oz
FlameOut
Mashed apricots
0.8
lb
Secondary
Whirlfloc tablet
0.4
each
FlameOut
Mash Steps
No mash steps in this recipe
Special Instructions
1.Add cardamom pods at flame out
2.Add pureed apricots @ 5min and additional after 5 days in primary
Pouring: After priming for only 11 days the carbonation seemed perfect. The head is nice and fluffy, although it doesn't stay around for super long and there is little to no lacing. The colour is pretty close to what brewgr predicted. There is an ever so slight cloudiness but in general it looks balanced.
Aroma: Despite not smelling a whole lot from the first bottle (the last one I bottled that had extra headspace), the next bottle (a random one from the middle of the bottling session) had a strong Apricot aroma.
Mouthfeel: Quite well balanced, with a bit of body but also a crispness that works well with the slight fruitiness of the beer.
Taste: No acetylaldehyde taste which is great. The apricot is not really that noticeable although I think I can detect it a little. The rye definitely gives it a spicy note. Not too sure about the cardamom and hops - there is a background bitterness that is ever so slightly on the hard edge, but I think it's being accentuated by the spiciness of the rye a little. Hard to tell where the cardamom comes in, if at all.
Aftertaste: There's a soft lingering spiciness from the rye that isn't unpleasant actually.
Further notes: I think I will probably remove the cardamom entirely next time. It'll be interesting to see what it actually added if I remove it entirely; my guess is not a whole lot. I also think I will either halve the rye or remove it entirely and replace with either pilsner or wheat malt. The spiciness is interesting but it's a bit too overpowering. The beer would still be great without it...possibly better.
I think I'll keep the hops as-is; it seems to be pretty well-balanced in terms of bitterness at the moment.
https://brewgr.com/Media/img/mug/4_d.jpg
https://brewgr.com/Media/img/mug/4_t.jpg
