Rule #1: Never brew in socks.

Friday, August 3, 2012

Peche Mortel 7/15/12

Randy Mosher says peach beers are better with apricots, thus Peche Mortel was born. A Belgian golden strong ale with apricots, this is our first experiment with fresh fruit. The recipe was adapted from our highly successful Golden Bear, with some of the sugar replaced with fresh apricots.

5.5 lbs of apricots were added 7/22, a week after brewing, when bubbling through the airlock had slowed significantly. Before tossing them into primary, I soaked them in diluted starsan, a meager effort to combat infection. They were then split in two and slowly dropped into the fermenter, core and all.

7/28/12 - Gravity is down to 1.013, and the apricots appear to have mold on them, though it could just be yeast scum. If its mold, it will grow, otherwise it should be fine.

8/2/12 - No change to the apricots, now appears they just yeasty when dropped into primary.

9/2/12 - Gravity of 1.010. The peaches still look funky, but the beer is clear and delectable. The flavor is very peachy, with lots of tartness and just a bit of sweetness. Almost no hop flavor to detect. Will bottle tomorrow.

9/3/12 - Bottled with 2.6 volumes of CO2 entirely in thicker belgian and german bottles.

Batch Size: 2.5 gal
Boil Volume: 3.5 gal
Estimated OG: 1.073
Estimated FG: 1.010
Estimated ABV: 8.13
Calculated IBUs (Tinseth): 22
Pitching Temperature: 68F
Yeast: Wyeast 1388 Belgian Golden Strong
Starter: None

Other Fermentables Amount % Max Pts.
DME 3 34% 42.00
Cane Sugar 1 11% 46.00

Hops/Additions Amount Time AA%
Styrian Goldings 1 60 3.2%

No comments:

Post a Comment