American Wheat or Rye Beer Recipe - Apricot Hefeweizen

Recipe Info

Recipe Image

Apricot Hefeweizen

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
70%
All Grain American Wheat or Rye Beer homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, White Wheat - US, Cascade Hops, White Labs Hefeweizen IV Ale WLP380 Homebrew Yeast, Whirlfloc Tablet (15 Min), Apricot.

Fermentables

% lb fermentable ppg   L   usage  
40% 4 2-Row - US 37
Mash
60% 6 White Wheat - US 40
Mash
1 lb

Hops

oz variety type usage time AA   IBU  
0.75 Cascade Pellet Boil 60 minutes 4.7 12.9
1 Cascade Pellet Boil 5 minutes 4.7 3.4
1.75 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
White Labs Hefeweizen IV Ale WLP380 77%
 

Other Stuff

amount unit name usage
1 each Whirlfloc Tablet (15 Min) Boil
48 oz Apricot Primary
 

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 152 60 minutes
 

Special Instructions

  1. Fermentation temperature range 64-72°F
  2. After primary fermentation is over add apricot puree to the fermenter
  3. Single infusion mash and fly sparge. Calculate strike water temp on day of brew based on conditions. Sparge water to be 170°F.
  4. Mash thickness to be 1.5 qt/lb.
  5. Yeast starter will be used. 2 cups water, 1/2 cup DME.

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

Brewdog333
Brewdog333How did this beer turn out? I am doing an apricot ale soon, and already hammered out a recipe, but thought 4 and a half pounds of puree might do the trick. I don't like the aftertaste of extract. Your thoughts?
2/2/2018 5:53 AM
monkey11798
monkey11798Hi Brewdog333. The beer turned out great. I'm the same as you i don't like the taste of the extract. I took one of those huge cans of halved apricots in syrup from a bulk food store, drained the syrup but didn't rinse them, and then pureed it myself. It ended up being 50 oz of puree which was perfect for my 5 gallon batch. With my method i did have to put the container of puree in a 140 degree water bath for 2 hours in order to kill any bacteria.
3/8/2018 11:39 AM
Brewdog333
Brewdog333Thanks for letting me know. I got 4 and a half pounds of puree ready to brew in early April and adding some crystal malt for sweetness to counter the tartness of the apricot. Have to brew my Tangerine ginger witbier first. Cheers!
3/8/2018 5:37 PM

Recipe Facts

Apricot Hefeweizen
American Wheat or Rye Beer
5.00 Gallons Liters
6.50 Gallons Liters  @  60  min
1.054
1.012
4.6° SRM
70%
16.3 IBU (tinseth)
0.30
5.4% ABV
181 per 12oz
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