Apricot Ale

We brew this is every spring for our two week summer vacation in Maine. Will probably min-keg 2.5 gallons and bottle the rest.

Brewer:	Thomas Macpherson		Email:	tom@nintai.biz
Beer:	Apricot Ale		Style:	American Wheat
Type:	Extract w/grain		Size:	5 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	24 IBU
OG:	1.056		FG:	1.010
Alcohol:	5.9% v/v (4.7% w/w)
Water:	Spring water drawn behind the house.
Grain:	8 oz. American victory 8 oz. Belgian aromatic 1 lb. American crystal 40L
Steep:	Place specialty grains in bag. Leave in boiling pot until water reaches 165. Sparge with 1/2 gallon of warm water.
Boil:	60 minutes	SG 1.093	3 gallons
	3 lb. Light dry malt extract 3 lb. Wheat extract
	After removing specialty grains, add wheat and light DME. Bring to rolling boil. With onset, add boiling hops. Last 15 minutes add 1/2 oz. of aroma hops and irish moss.
Hops:	1 oz. Fuggles (4.75% AA, 60 min.) .5 oz. Fuggles (4.75% AA, 45 min.) .5 oz. Willamette (5% AA, 30 min.) .5 oz. Willamette (5% AA, 15 min.) 1 oz. Willamette (aroma)
Yeast:	Using Wyeast 1056 "American Ale"
Carbonation:	Prime with 3/4 cup corn sugar. Add 4 oz. of Apricot Essence to bottling bucket.

Recipe posted 06/10/10.