All Grain American Wheat 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
40% - 2-Row - US
4
37
2
Mash
60% - White Wheat - US
6
40
3
Mash
Hops
Cascade
0.75
Pellet
Boil
60 min(s)
4.7
12.9
Cascade
1
Pellet
Boil
5 min(s)
4.7
3.4
Yeast
White Labs Hefeweizen IV Ale WLP380
77%
Other Stuff
Whirlfloc Tablet (15 Min)
1
each
Boil
Apricot
48
oz
Primary
Mash Steps
Saccharification Rest
Infusion
152
60 min
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
How 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 5:53:49 AM
Hi 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 11:39:39 AM
Thanks 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!
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https://brewgr.com/Media/img/mug/5_d.jpg
https://brewgr.com/Media/img/mug/5_t.jpg
How 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 5:53:49 AMHi 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 11:39:39 AMThanks 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 5:37:00 PM