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Apricot Ale
This was my first attempt at a fruit beer and I am very happy with the results. This was nothing more than a weiss beer with apricot puree added. A month more of aging and it will make an awesome summer beer!
| Brewer: | Gman | Email: | - | |||||
| Beer: | Apricot Ale | Style: | Weizen/Weissbier | |||||
| Type: | Extract w/grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 17 IBU | |||||
| OG: | 1.050 | FG: | 1.012 | |||||
| Alcohol: | 4.9% v/v (3.9% w/w) | |||||||
| Grain: | 1 lb. American crystal 20L | |||||||
| Steep: | Steep grains in ½ gallon of just below boiling water. Sparge with another ½ gallon. | |||||||
| Boil: | 60 minutes | SG 1.092 | 3 gallons | |||||
| 5 lb. Light dry malt extract 1 lb. Wheat extract |
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| Actual extract used was 3 lbs light, 2 lbs xtra light and 1lb wheat. Added 2 gallons of water to sparged wort then added malt extracts and 1 oz of hops. After 45 minutes added 1/2 oz of hops. After 60 minutes I turned off the heat and added 2 49oz cans of apricot puree and allowed wort to cool. | ||||||||
| Hops: | 1 oz. Hallertauer (4.25% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 15 min.) |
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| Yeast: | Pitched White Labs WL320 American Hefeweizen Ale yeast at 70 degrees and began primary fermentation | |||||||
| Log: | Racked to secondary after 10 days then kegged after another 10. | |||||||
| Carbonation: | Kegged under 40 psi for 24 hours then reduced to 8 psi and get a great head on the glass. | |||||||
| Tasting: | The beer finishes light and crisp. I'm sure this will need to brewed at least 2 more times before the summer is over. Although not quite as "apricotty" as Pyramid this is still a refreshing beer. Yeast and Puree were purchased at www.midwestsupplies.com. Enjoy!!!! | |||||||
Recipe posted 04/22/03.
