Gay Head Apricot Wheat (AG)
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.044 SG | Maximum OG: | 1.052 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.014 SG |
| Minimum IBU: | 8 IBU | Maximum IBU: | 15 IBU |
| Minimum Color: | 2.0 SRM | Maximum Color: | 8.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 52.00 qts | Wort Volume After Boil: | 44.00 qts |
| Volume Transferred: | 40.00 qts | Water Added To Fermenter: | 0.00 qts |
| Volume At Pitching: | 40.00 qts | Volume Of Finished Beer: | 40.00 qts |
| Expected Pre-Boil Gravity: | 1.024 SG | Expected OG: | 1.044 SG |
| Expected FG: | 1.008 SG | Apparent Attenuation: | 81.9 % |
| Expected ABV: | 4.8 % | Expected ABW: | 3.8 % |
| Expected IBU (using Garetz): | 7.0 IBU | Expected Color (using Morey): | 5.3 SRM |
| BU:GU ratio: | 0.16 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US Flaked Soft Red Wheat | 6lb 0oz | 35.3 % | 1.1 | In Mash/Steeped |
| US 2-Row Malt | 4lb 0oz | 23.5 % | 0.7 | In Mash/Steeped |
| UK Munich Malt | 1lb 0oz | 5.9 % | 0.5 | In Mash/Steeped |
| US Victory Malt | 1lb 0oz | 5.9 % | 2.5 | In Mash/Steeped |
| Fruit - Oregon Apricot Puree | 3lb 0oz | 17.6 % | 1.1 | End Of Boil |
| Sugar - Honey | 2lb 0oz | 11.8 % | 0.4 | End Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Fuggle | 4.5 % | 0.50 oz | 3.2 | Loose Whole Hops | 45 Min From End |
| UK Fuggle | 4.5 % | 1.00 oz | 3.9 | Loose Whole Hops | 30 Min From End |
| UK Fuggle | 4.5 % | 0.50 oz | 0.0 | Loose Whole Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 10 | Total Magnesium (ppm): | 1 |
| Total Sodium (ppm): | 2 | Total Sulfate (ppm): | 1 |
| Total Chloride(ppm): | 4 | Total Bicarbonate (ppm): | 29 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (66C/151F) |
| Step Type | Temperature | Duration |
| Rest at | 151 degF | 60 |
| Recipe Notes |