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Apricot Dubbel

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Apricot Dubbel

back to search Back to Search  Style Details 

Beer Style: Fruit Beer  (20A)
Recipe Type: extract
Yield: 5 US gallons

Fruit Beer


A light colored tart belgian style wheat ale with a nice hop.


  • 3 lbs of Carlson Breiss Wheat DME
  • 1 lb of Carlson Briess Sparkling Amber DME
  • 1/2 oz Perle hop pellets
  • 1/2 oz Mt. Hood hope pellets
  • 8 oz. Cascade hop pellets
  • 1 packet Wyeast 1388 Belgian Strong Ale liquid yeast
  • 1 packet Safbrew T-58 dry yeast
  • 4 oz. liquid apricot extract
  • 2 oz Brewer's Garden dried sarsaparilla
  • 1/2 cup fresh lemon zest
  • 6 Gallons of purified spring water (I used Poland Spring)
  • 2 cups priming sugar.

Additional Instructions

Primary Ferment: 20 days
Secondary Ferment: 10-14 days

Click to Print Recipe


Bring 2 gallons to boil and add sarsaparilla and lemon zest. Only boil for 10 minutes, or until liquid is light or golden brown at most. Strain and place in primary fermenter and cover. Bring remaining 3 gallons to boil and add DME and 4 oz of Cascade hops. Boil for 1 hour adding Perle at 30 minutes, Mt. Hood at 45 and remaining Cascade at 55. Strain and place in primary fermenter with sarsaparilla mix. Place fermenter in ice bath for 90 minutes or until at pitching temp. Add 1388 and let sit for two and half weeks (Around 20 days should do it). Transfer to secondary fermenter (i use a carboy for secondary) and add T-58 and apricot extract. Let sit for two more weeks. Boil up priming sugar in 2 cups of water and add to bottle-fermenter. I let mine age at least two weeks at 70F before refrigerating.