I've put a mini mash on for a partial mash brew to which I will add the apricot puree that I made the other day from rescued Apricots. A whole box of them, about 5kg I think. I've gone for rye malt cos I've no wheat in stock but i feel it's a good option. Carapils cos i have some to use and it may provide some body/head.
I'm going to sour the wort overnight and boil it tomorrow, using malt as the source of lactic bacteria. I've now got my 11 litre pot pretty full, to limit oxygen, and I've cling filmed the top. Its well insulated in a warm place to hold a high temperature for the lactobacillus to operate. Ive also added a little lactic acid to drop the pH but ive no pH measuring gear so its a calculated guess. The lowered pH inhibits other microbes. A pH meter is on my list of desired gadgets.
About half the final wort will therefore be soured. Tomorrow I'll boil and hop it, then into the FV with the extract, apricot puree and water. So it won't be that sour. Pretty experimental. I may add lactic acid at bottling if I feel I want to up the sourness. I have citric acid too, another option.
I've seen Archer hops described as orange citrus, earthy, spicy, pair well with rye malt. Hopefully a good choice. 50g at 20 mins is a bit risky perhaps, but i want a good hop presence. Will I dry hop? Dunno.
Apricot Sour Rye
ABV: 4 %
Brewhouse Efficiency: 80%
Boil Time: 30
1.200 kg Liquid Malt Extract Mangrove Jacks (39.34%)
0.900 kg Irish Craft Pale Malt (29.51%)
0.800 kg Rye Malt (26.23%)
0.150 kg Carapils (4.92%)
50.0 g Archer Leaf (4.8% Alpha) @ 15 Minutes (Boil)