Apricot Blonde Ale (DDBC Clone)

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 7.8 IBUs 4.9 SRM 1.045 1.012 4.3 %
Actuals 1.041 1.01 4.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Blonde Ale 6 B 1.038 - 1.054 1.008 - 1.013 15 - 28 3 - 6 2.4 - 2.8 3.8 - 5.5 %


Name Amount %
Caramel/Crystal Malt - 30L 6 oz 4
LME - Pilsner 5.997 lbs 64
Apricot Puree 2.998 lbs 32


Name Amount Time Use Form Alpha %
Cascade 9.4 g 60 min Boil Pellet 5.5


Name Lab Attenuation Temperature
Safale English Ale (S-04) Fermentis 73% 64.4°F - 69.8°F


Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F


1) Add 1/2; to 5 gallons of water to the brewing pot. (The more water the more flavor you will have!) Pour the crushed grains into the grain bag and tie the bag closed. Place the bag into the water and allow the grains to steep over medium heat for 30 minutes. (150F) (The water should be steamy and not boiling). After 30 minutes remove the pot from the heat and remove and discard the grain bag.
2) Pour the malt extract(s) into the pot while stirring constantly to keep the extract from burning on the bottom of the pot. Return the pot to the heat and bring the contents (now called wort) to a boil.
3) The wort will boil for a total of 60 minutes, during which time hops and other ingredients will be added to the boil.
At the start of the boil add the BITTERING HOPS to boil for the entire 60 minutes.
4) At the end of the 60 minute boil, remove the pot from the heat, then remove and discard the hop bags. Allow the wort to cool to about 90F. (You can use a wort chiller to hasten this very important step! Also be sure that anything that will come in contact with the chilled wort is properly sanitized.)
5) While the wort is cooling, add cold water to the fermenter in the amount of the difference between what you boiled and 5 gallons. (If you boiled 3 add 2) Add the chilled wort to bring the total volume up to 5 gallons. (Top off with more tap water if needed) At this point take a sample of the wort for the original specific gravity reading. Refer to your hydrometer instructions for taking this reading.
6) The proper temperature at which to pitch (add to wort) the yeast is below 78F. If necessary place the fermenter into a cold or warm water bath to adjust the temperature. When the temperature is correct pitch the yeast. (Note: if using a dry yeast you can sprinkle it on top of the wort in the fermenter without stirring it and install the airlock or you can rehydrate it prior to pitching it by sprinkling it on top of a 1/2 cup of water that has been boiled and cooled to 85F. Allow the yeast to rehydrate, unstirred for 15 - 20 minutes before pitching.)
7) Install an airlock or blow off tube on the fermenter and move the fermenter to a dark spot with constant temperature for the primary fermentation.
8) On day 3 of primary fermentation sanitize the outside of the apricot puree can and add the contents of the can to your primary fermenter. 3/23/2013

9) Allow the beer to ferment for one week in the primary fermenter and then rack it (siphon) into a sanitized secondary fermenter for an additional week to clear. 3/27/2013
At the end of the second week, take and record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.
9) When fermentation and clearing is complete proceed with bottling. In a sanitized bottling bucket add 3/4; cup of corn sugar that has been boiled and cooled in 2 cups of water or 1/4 cup of dry malt extract that has been boiled and cooled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. Using a bottle filler, fill the bottles to 1/2 inch from the top. Cap the bottles and allow them to condition at room temperature for 2 weeks for mild carbonation. (The longer they age the greater the carbonation and the better the flavor of the beer!)