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Ingredients:
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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
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| 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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