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Ape Ale
Two pounds of rehydrated Apricots in the secondary for seven days should give me the flavor i'm after.
| Brewer: | BBQ Bob | Email: | bbqbob@bobsbeerandbbq.com | |||||
| URL: | http://bobsbeerandbbq.com | |||||||
| Beer: | Ape Ale | Style: | American Pale Ale | |||||
| Type: | All grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 42 IBU | |||||
| OG: | 1.058 | FG: | 1.014 | |||||
| Alcohol: | 5.7% v/v (4.4% w/w) | |||||||
| Water: | tap | |||||||
| Grain: | 7 lb. 8 oz. British pale 2 lb. German Munich 1 lb. American victory 8 oz. Belgian CaraVienne 8 oz. Flaked barley |
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| Mash: | 68% efficiency | |||||||
| Mash in @ 152 for 60 Minutes, Sparge at 170 | ||||||||
| Boil: | 90 minutes | SG 1.041 | 7.0 gallons | |||||
| Irish Moss at 15 to go in the boil | ||||||||
| Hops: | .25 oz. Chinook (12% AA, 60 min.) 1.25 oz. Cascade (6% AA, 30 min.) .5 oz. Cascade (6% AA, 3 min.) .75 oz. Chinook (12% AA, 3 min.) 1.0 oz. Cascade (aroma) 1.0 oz. Chinook (aroma) |
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| Yeast: | WLP013 London Ale Yeast Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. Attenuation: 67-75% Flocculation: Medium Ideal Fermentation Temperature Range: 66-71°F Alcohol Tolerance: Medium |
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| Log: | Primary fermentation at 70 Dry hopping in the secondary with Cascade and Chinook, addin 2 pounds of dried apricots that I have poured boiling water over and let stand for 15 minutes before putting them in the secondary. | |||||||
| Carbonation: | Keggin' it! Force Carb | |||||||
| Tasting: | Expecting something special, we'll see! | |||||||
Recipe posted 12/27/06.
