Apricot Honey Ale
Posted: Sun Feb 12, 2006 9:37 pm
Rob Dewhirst
5 Gallon Batch-Extract
6 lbs. Unhopped Pale Malt Extract
1 lb. Honey (Clover)
1 1/2 oz. Hallertau Hops (45 min.)
1/2 oz. Saaz Hops (5 min.)
1/2 tsp. Irish Moss
49 oz. can Oregon Fruit Products Apricot Puree
Wyeast 1056 American Ale Yeast
* Original Specific Gravity: +/- 1.050
* Final Specific Gravity: +/- 1.009
* Primary Fermentation: 5 Days in Plastic
* Secondary Fermentation: 7 Days in Glass
Brewer's Specifics
Add the honey stirring constantly to prevent sugars from burning on bottom of pan. Add Irish Moss to boil. Hallertau hops for a minimum 45 minute boil. Five minutes from end of boil, add the Saaz.
Add fruit puree to secondary.
5 Gallon Batch-Extract
6 lbs. Unhopped Pale Malt Extract
1 lb. Honey (Clover)
1 1/2 oz. Hallertau Hops (45 min.)
1/2 oz. Saaz Hops (5 min.)
1/2 tsp. Irish Moss
49 oz. can Oregon Fruit Products Apricot Puree
Wyeast 1056 American Ale Yeast
* Original Specific Gravity: +/- 1.050
* Final Specific Gravity: +/- 1.009
* Primary Fermentation: 5 Days in Plastic
* Secondary Fermentation: 7 Days in Glass
Brewer's Specifics
Add the honey stirring constantly to prevent sugars from burning on bottom of pan. Add Irish Moss to boil. Hallertau hops for a minimum 45 minute boil. Five minutes from end of boil, add the Saaz.
Add fruit puree to secondary.