Apricot Wheat
All Grain Recipe
Submitted By: npwein (Shared)
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Brewer: Nicholas Weinmann | |
Batch Size: 5.50 gal | Style: Fruit Beer (20A) |
Boil Size: 7.73 gal | Style Guide: BJCP 2008 |
Color: 4.8 SRM | Equipment: Brew Pot (15 Gal) and Rubbermaid Cooler (10 Gal) |
Bitterness: 57.9 IBUs | Boil Time: 60 min |
Est OG: 1.062 (15.3° P) | Mash Profile: Weinmann Mash |
Est FG: 1.013 SG (3.4° P) | Fermentation: Weinmann Fermentation |
ABV: 6.5% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5 lbs 12.00 oz |
Gambrinus Pale Malt (1.8 SRM) |
Grain |
1 |
5 lbs 12.00 oz |
US White Wheat Malt (2.5 SRM) |
Grain |
2 |
4.00 oz |
US Caramel 10L Malt (10.0 SRM) |
Grain |
3 |
4.00 oz |
US Caramel 20L Malt (20.0 SRM) |
Grain |
4 |
1.00 oz |
Summit [17.0%] - Boil 60 min |
Hops |
5 |
1.0 pkgs |
American Wheat Ale (Wyeast Labs #1010) |
Yeast |
6 |
48.00 oz |
Apricot Puree (Primary 0 min) |
Misc |
7 |
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