EDGAR'S APRICOT ALE

This is my interpritation of a good apricot ale. I used raosted barley instead of a darker crystal malt because, well i forgot to pick up the crystal malt and had the roasted barley sitting around. I was worried at first, but i think it came out better than i hoped!

Brewer:	scott edgar		Email:	sed777@yahoo.com
Beer:	EDGAR'S APRICOT ALE		Style:	Fruit
Type:	All grain		Size:	5 gallons
Color:	31 HCU (~16 SRM)		Bitterness:	26 IBU
OG:	1.094		FG:	1.008
Alcohol:	11.0% v/v (8.7% w/w)
Grain:	12 lb. American 2-row 1 lb. 4 oz. Belgian pale 2 lb. Wheat malt 4 oz. Roasted barley
Mash:	67% efficiency
	Single infusion mash @152 for 1.5hr.
Boil:	minutes	SG 1.078	6 gallons
	2 lb. Honey
Hops:	.5 oz. Cascade (6% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) .5 oz. Tettnanger (4.5% AA, 30 min.) .5 oz. Cascade (6% AA, 15 min.) .5 oz. Tettnanger (4.5% AA, 15 min.)
Yeast:	Wlp00l california ale yeast.
Log:	Added one can of Oregon fruit puree 3.3lb can of apricot puree after 1 week of fermentation when 1st racked. Rack after one more week, then kegged and drank baby! SG was 1.062 fg 1.008 abv 5.67
Tasting:	Awsome beer, not a fru-fru beer. Complex flavors.

Recipe posted 06/01/02.