Any suggestions anyone done one of these
Kelvin
apricot wheat
-
bconnery
Never an apricot but I'm a big fruit beer fan and maker so I can offer a few tips.
I like a very plain wheat beer base, 60/40 wheat pilsner malt split with maybe a tiny bit of crystal.
I would also suggest search US sites for recipes as I'm pretty certain I've seen recipes when trawling around there.
I prefer fresh fruit in secondary for all my fruit beers but find what is best for you.
Noble hops, particularly Hallertau and Tettnanger, I like best.
Hefeweizen yeast, or else t58 or K97 dried yeasts work very well. Ferment K97 a little warmer if you use it, say 22C or a little higher if you are game.
Perhaps even grab the new Fermentis wb06 if you see it around in wherever you source supplies from...
I like a very plain wheat beer base, 60/40 wheat pilsner malt split with maybe a tiny bit of crystal.
I would also suggest search US sites for recipes as I'm pretty certain I've seen recipes when trawling around there.
I prefer fresh fruit in secondary for all my fruit beers but find what is best for you.
Noble hops, particularly Hallertau and Tettnanger, I like best.
Hefeweizen yeast, or else t58 or K97 dried yeasts work very well. Ferment K97 a little warmer if you use it, say 22C or a little higher if you are game.
Perhaps even grab the new Fermentis wb06 if you see it around in wherever you source supplies from...
-
maltman14
thanks for the info .
Ended up adding the apricots reconstituted in orange juice and chopped in the last 15 not like most entries on the web saying to add in the ferment.Worked out at 690 grams
Marris Otter...........60%
Wheat malt............30%
Malted outs ...........2.4%main reason it makes a good filter bed(no rice hulls in the uk)
Caragold...............3.7%
Special B 300 ebc..3.9%
100 grams challenger full boil and 100 grams cascade in Hop Back
Got 77% efficiency (wheat malt was old)
60 litre brew length and pitched with a neutral yeast Danstar Nottingham.
SG sample did not seem to have a cold break so it won't be a clear wheat brew
Post again see how it turns out
Ended up adding the apricots reconstituted in orange juice and chopped in the last 15 not like most entries on the web saying to add in the ferment.Worked out at 690 grams
Marris Otter...........60%
Wheat malt............30%
Malted outs ...........2.4%main reason it makes a good filter bed(no rice hulls in the uk)
Caragold...............3.7%
Special B 300 ebc..3.9%
100 grams challenger full boil and 100 grams cascade in Hop Back
Got 77% efficiency (wheat malt was old)
60 litre brew length and pitched with a neutral yeast Danstar Nottingham.
SG sample did not seem to have a cold break so it won't be a clear wheat brew
Post again see how it turns out