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Half Wheat/Half Apricot Wheat

This is a more potent wheat than normal, NOT watered down at all. I made 3 six packs as a straight wheat, and 5 six packs as an Apricot Ale. Both the wheat and the apricot turned out very flavorful. I won't change this recipe one bit!

Brewer: Gary Slafka Email: GSlafka@aol.com
Beer: Half Wheat/Half Apricot Wheat Style: American Wheat
Type: Extract w/grain Size: 5.5 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 16 IBU
OG: 1.064 FG: 1.018
Alcohol: 6.0% v/v (4.7% w/w)
Grain: 1.0 lb. Flaked wheat
Steep: Flaked wheat steeped until boil.
Boil: 60 minutes SG 1.089 4.0 gallons
7.0 lb. Light malt extract
1.0 lb. Light dry malt extract
1.0 lb. Wheat extract
Hops: 2.0 oz. Hallertauer (3.1% AA, 60 min.)
.5 oz. Hallertauer (3.1% AA, 5 min.)
Yeast: Wyeast #3056 Bavarian.
Log: 4/22/00 Brewed.
5/6/00 Bottled. At bottling I bottled 3 six packs of straight
wheat, then I added 4.0 ounces of apricot extract bought from
my beer ingredient supplier.
Carbonation: 2.9 volumes Corn Sugar: 4.99 oz. for 4.5 gallons @ 70F
Tasting: At 6.0% alcohol, this will be the strongest tasting wheat you've probably ever had! But it will also be the best tasting. I've been enjoying the straight wheat with a lemon wedge after cutting the grass, which is great at quenching your thirst. Then I'll have the apricot wheat for a second, as dessert. I won't be changing a thing for this style beer.

Recipe posted 05/25/00.