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Apricot Ale

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!

Brewer: Gman Email: -
Beer: Apricot Ale Style: Weizen/Weissbier
Type: Extract w/grain Size: 5.5 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 17 IBU
OG: 1.050 FG: 1.012
Alcohol: 4.9% v/v (3.9% w/w)
Grain: 1 lb. American crystal 20L
Steep: Steep grains in gallon of just below boiling water. Sparge with another 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.