Apricot Stouts?

Discussion in 'Homebrewing' started by machalel, Feb 18, 2016.

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  1. OldSock

    OldSock Maven (1,418) Apr 3, 2005 District of Columbia

    Apricots and hops get along well. Honestly though, 11 lbs of apricots isn't a crazy amount for a 5 gallon batch. I did 9.25 lbs of puree with 4 gallons of wort and was pleased with the results!
     
    #21 OldSock, Feb 23, 2016
  2. MmmmmmBeer123

    MmmmmmBeer123 Initiate (0) Nov 15, 2015 Connecticut

    Not sure if you brewed this yet but if they are fresh peaches, how about cutting them up, mixing with something like regular sugar/brown sugar/molasses (your choice), & then roasting them in the oven 1st to develop some caramelization/flavor complexity. Then, put them in the fermentor near the end of the primary ferment, or, rack onto them in a secondary?
     
    #22 MmmmmmBeer123, Feb 23, 2016
  3. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    That sounds like it could be good. The caramelization flavor could match well with the roastiness of the grains, and the peach flavor would give extra complexity.
     
    #23 PapaGoose03, Feb 23, 2016
  4. machalel

    machalel Initiate (0) Jan 19, 2012 Australia

    Ah cheers, quantity to use was the second thing I was wondering about.


    I was thinking about this too. Peaches are cut and frozen, and I was planning on racking over them into a secondary anyway. I may just caramelise them too if I end up doing a stout/porter, as that sounds like a good idea. I'm not sure if it is worth doing for a sour, however, as the bugs would eat through most of it wouldnt they?
     
    #24 machalel, Feb 23, 2016
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