Apricot Wheat Beer

Extract Recipe

Submitted By: bbrodka (Shared)
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Brewer: HomeBrew4Less.com
Batch Size: 5.00 galStyle: Fruit Beer (20A)
Boil Size: 4.01 galStyle Guide: BJCP 2008
Color: 8.0 SRMEquipment: HBL Brew Pot (5 Gallon)
Bitterness: 18.1 IBUsBoil Time: 60 min
Est OG: 1.047 (11.6° P)
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Weyermann Light Wheat Malt (CB3120) (2.0 SRM) Grain 1
4.00 oz Carapils (Briess) (BC1190-E) (1.5 SRM) Grain 2
4.00 oz Vienna Malt (Gambrinus) (BC1190-H) (6.0 SRM) Grain 3
3 lbs DME Wheat Bavarian (Briess) (CB3445A) (8.0 SRM) Dry Extract 4
2 lbs DME Pilsen Light (Briess) (CB3440A) (2.0 SRM) Dry Extract 5
0.50 oz Mt. Hood (CB4240A) [6.0%] - Boil 60 min Hops 6
1.00 oz Willamette (US) Hop Pellets (CB4270A) [5.0%] - Boil 15 min Hops 7
1 pkgs Nottingham (CB3613) (Danstar #-) Yeast 8
3 lbs Fruit - Apricot Puree 49oz can (BC1730-E-1) (10.0 SRM) Adjunct 9
4.00 oz Apricot Extract 4 oz (BC1705-H-1) (Bottling 5 min) Misc 10

Taste Notes

Apricot and wheat beer are a natural fit, and many craft brewers across the US brew this style of beer. A can of Vintner’s Harvest 100% fruit Apricot Puree is added to a base of American Wheat Beer in the secondary fermenter, so you’ll make a beer that has full fruit flavor, aroma, and even a bit of texture of Apricot- unlike many Apricot beers that use only extract flavoring. Secondary Fermentation can take two weeks for all the fruit sugars to be consumed. For an incredibly juicy, fruity aroma and flavor add 2-4oz of Apricot Natural Fruit Extract to taste just before bottling.