Summer Belgian Apricot Ale

All grain mash night before. Sparge and boil next morning.

Brewer:	JC		Email:	-
Beer:	Summer Belgian Apricot Ale		Style:	Belgian Fruit Ale
Type:	All grain		Size:	15 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	21 IBU
OG:	1.060		FG:	1.006
Alcohol:	7.0% v/v (5.5% w/w)
Water:	Add 2 tsp. Burton H2O salts. Add 1 tsp. Calcium Carbonate to the boil.
Grain:	22 lb. American 2-row 2 lb. American victory 2 lb. American crystal 20L 3 lb. Wheat malt
Mash:	85% efficiency
	Mash at 152° to 156° till starch conversion
Boil:	60 minutes	SG 1.076	12 gallons
	Add 1.5 oz. irish moss 1o min. before end of boil.
Hops:	1 oz. Styrian (5.9% AA, 75 min.) 1 oz. Nugget (12.5% AA, 60 min.) 1 oz. Styrian (5.9% AA, 30 min.) 1 oz. Simcoe (aroma)
Yeast:	Wyeast Belgian Ale #1214.
Log:	Add peach and apricot extract at kegging.
Carbonation:	1.8 volumes	Keg: 5.5 psi @ 42°F
	Forced CO2 in tank at 42 degrees
Tasting:	Very nice balance of clove flavour from yeast with fruit and hops

Recipe posted 05/06/08.