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Apricot Ale

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Batch Size (gallons)5.25
Recipe typeAll Grain
Style20. Fruit Beer
Original Gravity1.046
Final Gravity1.010
ABV4.73% (basic)   /   4.71% (advanced)       [what's this?]
Color6.5 SRM
Boil Time30 min

YeastDCL/Fermentis US-05 (Safale American)

Pale Malt (2 Row) US5 lbs52.6%2
Wheat - White Malt (Briess)4 lbs42.1%2.3
Caramel / Crystal 60L 8 oz5.3%60

Nugget (Boil).25 oz3013%0

DirectionsPretty Standard Base Wheat Beer with a 30 minute boil.  All of the magic of this beer is really the fermentation.  You do want to shoot for a low Mash PH as close to 5.2 as possible.  It helps accentuate the fruit after fermentation.  I use Apricot for my version, but I'm sure any stone fruit would turn out well

Rehydrated and pitched the Lallemand Munich yeast and fermented pretty low to coax some clove flavors and suppress the banana (60F).  This yeast can chug pretty fast if you let it go higher, but keeping it low its a lot slower.  Allow to fully ferment for 2 full weeks.  Then Add a full 3# can of vitners best apricot puree.  Allow that to ferment another 3-4 days, then transfer to keg.

Recipe Awards
Award Winning Recipe! TRASH HomeBrew competition 2016 2nd place Score: 36

This all grain Fruit Beer homebrew recipe was submitted by skitzo2000.