Apricot homebrew all the time
It’s no secret that our Majic Apricot Pale Ale is one of our favorite homebrews. Based on Magic Hat #9 from out of Vermont, Jodie and I never get enough of the fruit-meets-hops that makes this pale ale a refreshing anytime beer.
The first batch from 2009 is a still-fond memory, and 2011’s fresh-hop Majic was a success in melding wet hop aromas with the sweetness of the apricot. I’ve decided Majic from now on will be one of our regular beers, and I’ll brew it about once a year.
Of course, I also continue to tinker with the recipe, and here is the latest attempt.
Recipe: Majic Apricot Pale Ale Homebrew 2012
Source/Based off Magic Bolo #9.1. Papazian, Charlie, Microbrewed Adventures: A Lupulin Filled Journey to the Heart and Flavor of the World’s Great Craft Beers. p. 300-302. Collins, HarperCollins Publishers, 2005.
- Brew Date: Sun., June 24, 2012
- Initial Gravity Reading (O.G.): 1.060
- Secondary Fermentation Date: n/a
- Final Gravity Reading (F.G.): 1.010
- Alcohol: 5.8%
- Open Date: Jul. 20, 2012
Bottling Date: Mon., July 9, 2012
- 12 oz.: 28
- Flip-top: 0
- 22 oz.: 12
Approximate Target Values (per original recipe, may vary due to alterations)
- Target Original Gravity: 1.047 (12B)
- Approx. Final Gravity: 1.012 (3B)
- IBU: Approx. 18
- Approx. Color: 9 SRM (18 EBC)
- Alcohol: % by Volume: 4.6%
All ingredients from Falling Sky, Eugene, OR
- 4 oz. acidulated malt (mash)
- 2 oz. honey malt
- 1 lb. Crystal Malt (put in grain sock)
- 5 lbs. light dried malt extract
- @60 minute boil 1/2 oz. Zeus hops @ 13.4%AA
- @15 minute 1/2 tsp. Irish moss
- @5 minute boil 1/4 oz. Cascade hops
- @1 minute boil 1/4 oz. Cascade hops
- 1469 W. Yorkshire Ale Yeast
- @ bottling 1-1/4 oz. apricot essence
- @ bottling: 1-1/4c. dried malt extract
A quick note about that yeast
The lads at Falling Sky recommended the Wyeast 1469 W. Yorkshire Ale Yeast, and I’m glad I listened. Here’s how Wyeast describes this strain:
This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
I’d have to agree. I’ve used this yeast with 2 beers now. In both the malt character is more forward, and balances better with the hops. I’ll be using this yeast more often.
Brewing & Fermentation
Place crushed grains in 2 gallons of 150-160ºF water and let steep for 30 minutes. Strain out and sparge with ~2 quarts hot water. Bring to a boil, while adding malt extract and 60-minute hops.
Clean/sanitize carboy and other equipment during this time. Add 1 gallon cold water to sanitized carboy. At 45 minute mark, add Irish moss. At 55 minute mark, add 5-minute hops. At 59 minute mark, add 1-minute fresh hops.
Remove from heat and cool wort to 90-100ºF.
Strain wort into carboy, sparging through hops. Add cold water until total amount of liquid in carboy is 5 gallons. Shake to aerate. Take a sample for initial gravity reading.
When wort temperature is between 68-76ºF, pitch yeast. Cap carboy and set in a warm, quiet place.
Ferment at approx. 72 degrees F for 16 days.
Bottle with DME solution and apricot essence. Age at least 10 days.
Sun. 6/24/12, OG 1.060 (higher than spec due to additional fermentables). Had some leftover acidulated malt, and thought the tang would be a nice addition to the fruit flavor and hop bitterness.
M 6/25/12 Strong fermentation with good pulse. 72ºF. By EOD 76ºF, big krausen
Good temperature throughout primary.
At open, even though young, impressed by good flavor. The tang melded nicely with other flavors, and the hops came through strong. This is my batch of this beer yet.