Witbier Recipe - Soured Apricot Wheat

Recipe Info

Recipe Image

Soured Apricot Wheat

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
all grain sour using acid malt

Fermentables

11% - Acidulated Malt - DE
1.25
27
3
Mash
41% - 2-Row - US
4.5
37
1
Mash
45% - Flaked Wheat - US
5
35
2
Mash
2% - Rice Hulls - US
0.25
0
0
Mash

Hops

Mt. Hood
1
Pellet
Boil
40 min(s)
4.7
14.8

Yeast

White Labs Trappist Ale WLP500
77%

Other Stuff

Apricot puree
4
oz
Boil

Mash Steps

Saccharification Rest
Decoction
148
60 min
Saccharification Rest
Decoction
152
30 min

Special Instructions

1.
Acidulated malt added to wort for 30 mins after 60 min mash
2.
Apricot puree added at high krausen

Tasting Notes (1)

ZG77INJUN

Tasted on 3/7/2019 by ZG77INJUN

Notes:

Worked well for a "cheat" way to sour. Tastes damned good ! I've done my sours with a fast kettle sour using lactobacillus, and they are better, but this is a good one if you're in a pinch for time, or are trying to brew a sour in the Winter

Recipe Facts

Soured Apricot Wheat
Witbier
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.056 OG
  • 1.013 FG
  • 14.8 IBU (tinseth) Bitterness
  • 0.26 BG:GU
  • 3.6° SRM Color
  • 75% Efficiency
  • 5.6% ABV Alcohol
  • 188 per 12oz Calories
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