In the Flesh – Apricot Saison – Grain to Glass – 1 of 2

This is an Apricot Saison using Vintner’s Apricot Puree and Amoretti Apricot additions. In the flesh is what we are calling it which is the name of a song from Blondie the band as Apricots are very fleshy and this is In The Flesh
3rd Brew on our Anvil Foundry 10.5 gallon setup with the pump kit with Jaded Brewing a Scylla chiller.

Our Recipe for the In the Flesh Apricot Saison 5 Gallon batch
(5.25 gallons collected to account for loss) – 19 Liters
6.5 lbs Golden Promise Pale Ale Malt ( Kilograms)
1 lb of Wheat Malt (.46 Kilograms)
12 oz of Munich Malt (.35 Kilograms)
8 oz Rye Malt (.23 Kilograms)
4 oz Caramunich I (.12 Kilograms)
10 minute additions:
2 oz Calista (3.2% Alpha) (28.3 grams)
1 oz Exp 7270 (16.6% Alpha) (28.3 grams)
 Added 1 heaping tsp of Wyeast Yeast Nutrient
Added 4 oz cooled wort with 1/4 tsp of Super Moss HB Pitched
White Labs 568 Saison Yeast and fermented for 2 weeks at 68F
(Fully fermented out within less than 48 hours.)
Added Vintner’s Apricot 49 oz after 48 hours of fermentation.

Equipment I used to brew this batch of beer:
Equipment I used to brew this batch of beer:
Anvil Foundry 10.5 Gallon All-in-One brewing system with recirculation pump kit
Awesome propane burner – Great quality. 
Five Star Super Moss HB
Wyeast Yeast Nutrient
Gelatin – cheap bulk for clarifying
Hop filter for brewing
Glass Carboy
Plastic Carboy for measuring
Tilt Hydrometer during fermentation
Best Hydrometer I’ve ever used and a great company
Hop filter for dry hopping
Air pumping to help add oxygen to your wort
Apricot Amoretti
Jaded Brewing Scylla