Jamil's Apricot Wheat 
All Grain Recipe
Submitted By: jruss210 (Shared)
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| Brewer: homebrew4less.com | |
| Batch Size: 5.00 gal | Style: Fruit Beer (20A) |
| Boil Size: 5.70 gal | Style Guide: BJCP 2008 |
| Color: 5.3 SRM | Equipment: My Equipment |
| Bitterness: 15.2 IBUs | Boil Time: 60 min |
| Est OG: 1.064 (15.7° P) | Mash Profile: Single Step Infusion (68C/154F) |
| Est FG: 1.015 SG (3.9° P) | Fermentation: My Aging Profile |
| ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.40 gal |
The brewer's water |
Water |
1 |
| 5 lbs 9.60 oz |
Gambrinus Pale Malt (1.8 SRM) |
Grain |
2 |
| 5 lbs 9.60 oz |
US White Wheat Malt (2.5 SRM) |
Grain |
3 |
| 4.00 oz |
US Caramel 10L Malt (10.0 SRM) |
Grain |
4 |
| 4.00 oz |
US Caramel 20L Malt (20.0 SRM) |
Grain |
5 |
| 0.85 oz |
US Willamette [5.0%] - Boil 60 min |
Hops |
6 |
| 4.6 pkgs |
Wyeast 1010-American Wheat Ale ( #) |
Yeast |
7 |
| 48.00 oz |
Apricot Puree (Primary 0 min) |
Misc |
8 |
Notes
When fermentation slows, rack beer onto puree in secondary fermenter. Yeast will again ferment the sugars in the new fruit.This Recipe Has Not Been Rated
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