Notes
Corn Sugar should be added at peak fermentation, day 2 or 3, not into the boil. **We enjoyed the recipe more on its own & probably wouldn't fruit it in the future.
Fermentables
| Amount |
Fermentable |
Use |
% |
| 5.00 lb |
Pilsen / Pilsner (DE) |
Mash |
49.36% |
| 2.00 lb |
2-Row (US) |
Mash |
19.74% |
| 1.50 lb |
White Wheat (US) |
Mash |
14.81% |
| 1.00 lb |
Corn Sugar - Dextrose |
Boil |
9.87% |
| 0.50 lb |
Flaked Wheat (US) |
Mash |
4.94% |
| 0.13 lb |
Aromatic (BE) |
Mash |
1.28% |
Hops
| Amount |
Hop |
Use |
Time |
AA |
IBU |
| 1.00 oz |
Hallertau - Pellet |
Boil |
30 Minute(s) |
3.6% |
10.37 |
| 1.00 oz |
Rakau - Pellet |
Boil |
0 Minute(s) |
10.5% |
0.00 |
Yeast
| Name |
Attenuation |
| Lallemand Philly Sour |
82% - 82% |
Other
| Name |
Amount |
Use |
Time |
| Apricot Puree |
49.00 oz |
Primary |
3 Day(s) |
Mash Schedule
| Temperature |
Time |
| 148 F |
60 Minutes |
Fermentation Schedule
| Temperature |
Time |
| 72 F |
14 Day(s) |
Got a question? Be the first to leave a comment on this recipe.