Recipe/BrewingHub

Apricot Wheat System

Description

When fermentation slows, rack beer onto puree in secondary fermenter. Yeast will again ferment the sugars in the new fruit.

20A Fruit Beer

Overall Compliance: 100.0%

Name	Amount	Color	Potential	% Grist
Gambrinus Pale Malt	5.6 lbs	1.7 °L	38 ppg	47.9 %
Briess White Wheat Malt	5.6 lbs	2.6 °L	39 ppg	47.9 %
Briess Caramel 20L	4 oz	20.0 °L	34 ppg	2.1 %
Briess Caramel 10L	4 oz	10.0 °L	34 ppg	2.1 %
Totals	11.7 lbs		448.2 points	100%

Name: Gambrinus Pale Malt
Amount: 5.6 lbs
Color: 1.7 °L
Potential: 38 ppg
% Grist47.9 %

Name: Briess White Wheat Malt
Amount: 5.6 lbs
Color: 2.6 °L
Potential: 39 ppg
% Grist47.9 %

Name: Briess Caramel 20L
Amount: 4 oz
Color: 20.0 °L
Potential: 34 ppg
% Grist2.1 %

Name: Briess Caramel 10L
Amount: 4 oz
Color: 10.0 °L
Potential: 34 ppg
% Grist2.1 %

Totals
Amount: 11.7 lbs
Potential: 448.2 points
% Grist: 100%

Hop	Amount	IBU	When	Time
Willamette	0.85 oz @ 5.0 %AA (4.3 AAU)	15.6 (34.3 %)	Boil	60 min
Totals	0.8 oz

Hop: Willamette
Amount: 0.85 oz
%AA: 5.0
When: Boil
Time: 60 min

Totals
Amount: 0.8 oz

Name	Attenuation	When
Wyeast 1010 American Wheat	76 %	Primary

Name: Wyeast 1010 American Wheat
Attenuation: 76 %
When: Primary

Name	Amount	When	Time
Apricot Puree	1.44 qt	Primary	1 min

Name: Apricot Puree
Amount: 1.44 qt
When: Primary
Time: 1 min

Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.