Apricot American Wheat, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.051  FG = 1.013
IBU = 19  SRM = 4  ABV = 5%

Any basic American wheat or rye recipe can be used as the base, as long as you avoid using recipes that have dry hopping or substantial late-hop additions. Other fruit flavors can be selected, with peach giving a similar result. Add the extract just before packaging, but taste and adjust the level to suit your palate. Small trials are recommended before dosing the entire 5-gallon (19-L) batch.

– Recipe courtesy of Todd Donnelly, Chardon, Ohio

Ingredients

6 lbs. (2.7 kg) wheat malt
4 lbs. (1.8 kg) 2-row pale malt
1 lb. (0.45 kg) Munich malt
5 AAU Willamette hops (60 min.) (1 oz./28 g at 5% alpha acids)
0.5 oz. (14 g) Hallertauer hops (0 min.)
3 mL Amoretti Apricot Water Soluble Extract
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Mash in all malts at 152 °F (67 °C) for 60 minutes. Mash out at 168 °F (76 °C) for 15 minutes, recirculating wort during this time. Sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort.

Boil the wort for 90 minutes, adding Willamette hops with 60 minutes remaining in the boil. Add the Hallertauer hops at the end of the boil.

Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment until complete. Rack the beer, blending in the apricot extract and adjusting to taste. Add priming sugar and bottle, or keg and force carbonate.

Apricot American Wheat, Extract

(5 gallons/19 L, extract only)
OG = 1.051  FG = 1.013
IBU = 19  SRM = 4  ABV = 5%

Ingredients

6 lbs. (2.7 kg) wheat liquid malt extract
1 lb. (0.45 kg) Munich liquid malt extract
5 AAU Willamette hops (60 min.) (1 oz./28 g at 5% alpha acids)
0.5 oz. (14 g) Hallertauer hops (0 min.)
3 mL Amoretti Apricot Water Soluble Extract
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Use 6.5 gallons (25 L) of water in the brew kettle; heat to 158 °F (70 °C). 

Turn off the heat. Add the malt extracts and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on, add the first wort hops, and bring to a boil. 

Boil the wort for 60 minutes, adding Willamette hops at the start of the boil. Add the Hallertauer hops at the end of the boil.

Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment until complete. Rack the beer, blending in the apricot extract and adjusting to taste. Add priming sugar and bottle, or keg and force carbonate.