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  Sunday, November 18, 2018


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How to Troubleshoot ...
There were more dances, and there were forfeits, and more dances, and there was cake, and there was negus, and there was a great piece of Gold Roast, and there was a great piece of Gold Boiled, and there were mince-pies, and plenty of beer. - Charles Dickens, A Christmas Carol

The secret to a good Apricot Ale is to start with a good classic Mild English Ale and give it a mild Apricot finish.  The beer should have a subtle apricot flavor.  This is not a lambic and the fruit should not overwhelm the character of this ale, I should probably rename it to de-emphasize the apricots, but it is what really makes this beer unique. 
5 lbs. Munton Plain Light DME
12 Oz. Wheat Malt
3 Oz. Crystal Malt (40° Lovibond)
2/3 Oz. Fuggles (bittering)
1/2 Oz. Tettnanger (finishing)
1/4 Oz. Cascade Hops (dry Hop)
3.3 lbs Oregon Apricot Fruit Product (secondary)
White Labs - WLP002
or British Ale Yeast II (Wyeast 1335)
Irish Moss
Directions: Steep speciality grains in 2.5 gallons of water at 160° F for 15 Minutes. Remove grains and add the malt extract, bittering hops, boil for 30 minutes.  During Last 10 minutes add Irish Moss and Finishing Hops.  Add water to get to 5.25 gallons of wort, cool and transfer to fermenting vessel with yeast.  Transfer to a secondary fermenter (while an active fermentation is still active) and add the Oregon fruit product and dry hops.  Allow the fermentation to finish.  Transfer to a tertiary vessel for clarification and aging.  Bottle and Enjoy.
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