Blonde Ale Recipe - Kettle Sour Apricot Brett Blonde Ale

Recipe Info

Recipe Image

Kettle Sour Apricot Brett Blonde Ale

by on
All Grain
19 Liter(s)
22 Liter(s)
60 min
70%
Kettle Sour with Lacto. Plantarum, 9 tablets of Inner Health IBS Support 30 Capsules. Hold kettle at 30c while souring. Add 1.215L Apricot Juice in the primary. Co-pitch brett with US05. Age for 3 months then keg, Under bittering to accommodate for sourness and funk from brett. Pre acidify with Lactic acid to 4.2ph.

Fermentables

86% - 2-Row - US
4.2
37
1
Mash
7% - Joe White Wheat
0.35
34
2
Mash
3% - Caramel/Crystal 15 - US
0.15
35
15
Mash
2% - Carapils - Dextrine Malt - US
0.08
33
1
Mash
2% - Acidulated Malt - DE
0.1
27
3
Mash

Hops

Cascade
14
Pellet
Boil
25 min(s)
5.8
7.2
Cascade
7
Pellet
Boil
10 min(s)
5.8
1.9
Cascade
7
Pellet
Boil
5 min(s)
5.8
1.0

Yeast

Lacto. Plantarum
70%
WLP645 Brettanomyces Claussenii
70%
Fermentis Safale US-05
81%

Other Stuff

Gypsum
3
g
Mash
Calcium Chloride
1
each
Mash
Yeast Nutrient
4
g
Boil
Irish Moss
0.5
each
Boil
ascorbic acid
3
g
Boil
Dried Apricots
3
kg
Secondary
PECTINASE
9
g
Secondary

Mash Steps

Saccharification Rest
Decoction
65
60 min
Mash-Out
Decoction
71
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Kettle Sour Apricot Brett Blonde Ale
Blonde Ale
  • 19.00 Gallons Liters Batch Size
  • 22.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.055 OG
  • 1.014 FG
  • 10.1 IBU (tinseth) Bitterness
  • 0.19 BG:GU
  • 3.4° SRM Color
  • 70% Efficiency
  • 5.2% ABV Alcohol
  • 183 per 12oz Calories
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