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Apricot saison

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Apricot saison	Brewer: jpphillips1	Brew Date:
	IBU Formula: Rager	Units: metric	Private: Yes
Boil	Boil Volume: 20 l	Boil Length: 60 min.	Target Volume: 17 l
Style	Name: Saison	Category: Belgian and French Ale - 16C	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Lager Malt	3 kg	2 °L	1.038	1.042	83%
Flaked Oats	400 g	3 °L	1.032	1.005	11%
Wheat, Torrified	200 g	2 °L	1.036	1.003	6%
Total	3 kg 600.00 g	4 SRM		1.049

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Magnum (Germany)	10 g	13	Boil	60 min.	Pellet	23
rakau	28 g	9	Boil	5 min.	Pellet	9
rakau	28 g	5	Boil	0 min.	Pellet	0
Total	66.00 g					32

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Belgian Saison 3724	78	Low	70 °C	80 °C

Miscs Add

Misc	Type	Amount	Use	Time
apricot	Flavor	400 g	Secondary	10 day(s)

Mash Information edit

Details	Name: Apricot saison	Brewer: jpphillips1	Brew Date:
	Boil Volume: 20 l	Units: metric	Thermal Loss: 1.7°C
	Mash Efficiency: 75%	Mash Method: Single Infusion	Sparge Method: batch
	Grain Temp: 22 °C	Initial Grist Ratio: 3.13 l/kg	Absorption Rate: 1.25 l/kg
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	68.3 °C	11.27 l	75.2 °C	3.13
Total		1 hour		11.27 l (runoff: 6.77 l)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
1st Infusion	10 min.	76.7 °C	6.62 l	87.9 °C
2nd Infusion	10 min.	76.7 °C	6.62 l	77.6 °C
Total	20 min		13.23 l

Type

all-grain

OG

1.049

style
1.048 - 1.065

FG

1.011

style
1.002 - 1.012

Color

4 SRM

style
5 - 14

IBU

32

style
20 - 35

ABV

5.0%

style
5 - 7

Cal.

161

per 12oz.