Apricot Wheat

All Grain Recipe

Submitted By: npwein (Shared)
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Brewer: Nicholas Weinmann
Batch Size: 5.50 galStyle: Fruit Beer (20A)
Boil Size: 7.73 galStyle Guide: BJCP 2008
Color: 4.8 SRMEquipment: Brew Pot (15 Gal) and Rubbermaid Cooler (10 Gal)
Bitterness: 57.9 IBUsBoil 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.

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