Yesterday when bottling an Apricot Blonde, I took a gravity reading which resulted in an unexpectedly high ABV percentage. The OG for the beer was 14 °P (1.057) and the FG reading came in at 6 °P (or 1.003 after running numbers through a calculator). This resulted in an ABV over 7%, which is quite a bit higher than I was expecting. The only missing piece of information is that several days into primary fermentation, I added a can (3 lbs.) of apricot puree, which was not accounted for in the OG reading. The recipe I used was NB’s Dry Dock clone, and when I referenced DD’s website I saw that they list the ABV at ~5%, which I’m guessing is what the recipe was calibrated for and is what I was hoping to achieve. Could it be that the fruit puree addition has skewed the ABV estimate based on the OG/FG readings, or did I just wind up with an unusually strong beer?
FWIW, I’ve had good luck using BeerSmith to calculate my OG/FG readings (I’ve dialed it in to within a point or two in most cases), and for this beer the estimated FG was 1.011, but this did not include the fruit addition because I didn’t know how to enter the information for the puree. This is what is leading me to believe that there is something else going on here – this is my first time brewing with puree.
Any insight appreciated!