Apricot Cardamom Rye Ale v3.0 Recipe

Recipe Info

Recipe Image

Apricot Cardamom Rye Ale v3.0

by on
All Grain
3.5 Gallon(s)
4 Gallon(s)
60 min
75%
Bumped rye back up as I believe the issue was hop bitterness and not rye spiciness. Increased cardamom as I don't feel like it was really coming through. Replaced Chinook with Amarillo as the bittering hop and reduced IBUs, also replaced Amarillo with El Dorado as the flavour/aroma hop to add some extra fruit character. Mash notes: Total water: 6.12g Strike temp: 167f Target mash temp: 154f Mash vol: 2.35g Sparge vol: 3.77g 1st runnings: 1.30g Total runoff: 5.00g Target water profile: Ca 55.5 Mg 10.4 Na 30.6 Cl 86.5 SO4 71.3 Salt additions: Gypsum 1g Epsom 2g Calcium Chloride 3g Baking Soda 1g

This recipe was cloned from Apricot Cardamom Rye Ale v2.0.

Fermentables

70% - Pilsner - US
4.9
34
1
Mash
20% - Rye - US
1.4
37
3
Mash
10% - Crystal 15L - CA
0.7
34
15
Mash

Hops

Amarillo
0.35
Pellet
Boil
60 min(s)
9
16.8
El Dorado
0.42
Pellet
FlameOut
0 min(s)
16
0.0

Yeast

Fermentis Safale US-05
81%

Other Stuff

Mashed apricots
1.4
lb
Boil
Defoamer
1.4
each
Boil
Crushed cardamom pods
2.1
oz
FlameOut
Mashed apricots
1.4
lb
Secondary
Whirlfloc tablet
1.4
each
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Add cardamom pods at flame out
2.
Add pureed apricots @ 5min
3.
Add pureed apricots rinsed and heated to kill bacteria after 5 days in primary

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Apricot Cardamom Rye Ale v3.0
  • 3.50 Gallons Liters Batch Size
  • 4.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.052 OG
  • 1.010 FG
  • 16.8 IBU (tinseth) Bitterness
  • 0.32 BG:GU
  • 4.9° SRM Color
  • 75% Efficiency
  • 5.4% ABV Alcohol
  • 172 per 12oz Calories
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