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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.