The Burnt Hickory Brewery: White Flag Third Strike Apricot Saison clone

The Burnt Hickory Brewery: White Flag Third Strike Apricot Saison clone

(5 gallons/19 L, all-grain)
OG = 1.069   FG = 1.008
IBU = 38   SRM = 6.2   ABV = 8%

This Belgian-style wit is brewed with apricot, and Pilsner malt to create a medium-bodied, tart beer with fresh fruit aroma.

Ingredients
7.5 lbs. (3.4 kg) Pilsner malt
3.75 lbs. (1.7 kg) white wheat malt
1.25 lbs. (0.56 kg) rye malt
12 oz. (0.34 kg) Caravienne malt (20 °L)
8 oz. (0.23 kg) corn sugar (10 min.)
5 lbs. (2.27 kg) apricot purée (secondary)
6.1 AAU Citra® hop pellets (60 min.) (0.5 oz./14 g at 12.2% alpha acids)
3 AAU Amarillo® hop pellets (60 min.) (0.3 oz./8.5 g at 10% alpha acids)
0.5 oz. (14 g) Citra® hop pellets (0 min.)
0.5 oz. (14 g) Amarillo® hop pellets (0 min.)
1⁄2 tsp. Irish moss (30 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP566 (Belgian Saison II) or Wyeast 3711 (French Saison) or Lallemand Belle Saison yeast.
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
This recipe is a single step infusion mash. Mix all of the crushed grains with 4.9 gallons (18.5 L) of 168 °F (76 °C) water to stabilize at 148 ºF (64 °C). This is a medium thin mash using 1.5 quarts of strike water per pound of grain (3.1 L/kg). Mash for 90 minutes, then slowly sparge with 175 °F (79 °C) water. Collect approximately 6.2 gallons (23.5 L) of wort runoff to boil for 90 minutes. While boiling, add the hops, Irish moss, yeast nutrient, and 10-minute corn sugar addition as per the schedule. After the boil is complete, cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 67 °F (19 °C). Hold at that temperature for the first two days and gradually ramp up to 76 °F (24° C) over the next 3–7 days. Hold at 76 °F (24° C) until fermentation is complete. This may take 10–14 days. Gently transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the apricot purée. Allow the beer to condition for an additional week. Prime and bottle condition or keg and force carbonate to 2.8 volumes CO2. Allow the beer to age for two more weeks to fully develop the flavors.

Extract with grains option:
Substitute all of the malts in the all-grain recipe with 6.6 lbs. (3 kg) Coopers light liquid malt extract, 1.75 lbs. (0.79 kg) Pilsner malt, 12 oz. (0.34 kg) white wheat malt, 4 oz. (0.11 kg) rye malt, and 2 oz. (57 g) Caravienne malt (20 °L). Steep the milled grains in 2.5 gallons (9.5 L) of water at 148 °F (64 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the malt extract and boil for 60 minutes. Follow the remaining portion of the all-grain recipe.

Tips for Success:
If you are unable to locate apricot purée, whole apricots may be substituted in either the all-grain or the partial mash recipe. If using fresh apricots, discard the pit and cut the apricots into small slices. Immerse the slices in 190 °F (88 °C) water for two minutes to sterilize the fruit. Crush the slices and allow them to cool before adding them to the secondary fermenter.