Apricot Harvest Wit

(5 gallons/19 L, extract only)
OG = 1.054  FG = 1.014 IBU = 30 SRM = 3+  ABV = 5.2%

Ingredients

6 lbs. (2.7 kg) Briess Bavarian Wheat dried malt extract
8 AAU Saaz hops (45 mins) (2 oz./57 g of 4% alpha acids)
2 tsp. crushed coriander
0.5 oz (14 g) bitter orange peel
1 can (96 oz./2.7 kg) Oregon apricot fruit puree
White Labs WLP400 (Belgian Wit Ale) yeast

Step by Step

Add 2.5 gallons (9.5 L) of cool water to your kettle and add the wheat malt extract. Bring to a boil and add 2 oz. (57 g) of Saaz hops. Boil for 45 minutes and add crushed coriander and bitter orange peel. Boil for 15 minutes. Cool wort and siphon to fermenter. Top up to five gallons (19 L), aerate and pitch yeast. Wait seven days then transfer to secondary and the can of Oregon apricot fruit puree. Wait five to seven days and bottle.

All-grain option: Replace DME with 6.0 lbs (2.7 kg) Briess two-row malt and 3.75 lbs. (1.7 kg) wheat malt. Mash with 3.0 gallons (11 L) of water at 152 °F (67 °C) for 60 minutes. Batch sparge with 4.8 gallons (18 L) of water and collect a total of 6.5 gallons (25 L) of wort.