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 @ 70°F
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.