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!
|Type:||Extract w/grain||Size:||5.5 gallons|
|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
|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.)
|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.