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
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