Extract Recipe

Apricot Wheat Beer

10 gallons - half kegged/ half bottled		 apricot wheat beer
Batch Number:
 020615
Starting Gravity:
1.056
Volume:
 10 gallons Final Gravity: a: 1.021
b: 1.012
Ingredients:
            
Fermentable 1:
 6.6 lbs Munton Wheat Malt Extract Syrup
Fermentable 2:
 6 lbs Williams German Weizen Malt Extract Syrup
Flavoring 1:
 8 oz Williams Natural Apricot Flavoring
Other 1:
 2/3 cup corn sugar for priming bottled 5 gals
Hops 1:
 3 oz Tettnang
Alpha:
 4.9
Time:
 50 mins
Yeast:
 2 pkts Williams #3068 Weihenstephan liquid yeast
Process:
  • Bring 7 gals water to boil in 40 qt brewpot
  • Remove from heat
  • Add malt extracts
  • Add hops
  • Add apricot flavoring
  • Boil 50 minutes
  • Cool (counterflow chiller)
  • Transfer wort into two 5 gallon carboys
  • Top up both carboys to 5 gallons
  • Pitch yeast - one packet into each fermenter
  • Affix airlocks
Notes:
  • labelled carboys "a" and "b"
  • "a" is first and has very little particulate matter - this will be kegged.
  • "b" has most of the particulate matter and will be bottled
  • 020629 bottling and kegging day.  Keg was sanitized with 8 campden tablets and 5 gallons of hot water for two hours.  "a" was kegged without priming sugar.
  • "b" bottled in pints with 2/3 cup priming sugar.
  • Apricot aroma is subtle.  The flavor is full, but does not mask the flavor of wheat and hops.