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Home Story Index Recipe Exchange Apricot Ale
Apricot Ale
Author Ron Thomas
Issue June 1997

Apricot Ale

5 gallons, extract; OG = 1.043; FG = 1.012

Ingredients:

  • 3 lbs. Briess wheat dry malt
  • 2.2 lbs. Morgan's wheat malt extract
  • 2 oz. Tettnanger loose hops (4.2% alpha acid), 1 oz. for 60 min., 1 oz. for 10 min.
  • Munton's ale yeast
  • 4 oz. Apricot extract
  • 3/4 cup corn sugar for priming

Step by Step:

Add malt extracts to 6 gals. water and bring to boil. Add 1 oz. hops and boil 50 minutes. Add 1 oz. hops and boil for 10 minutes more. Total boil is 60 minutes. Cool. Pitch yeast and ferment at 65° to 70° F in glass. After one week transfer to carboy. Add apricot extract. Bottle after one to two weeks. Age six to eight weeks.


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