Description:

With the addition of the apricot puree it was VERY "lumpy" coming out of the keg. I ended up taking it all out of the keg to be strained through cheesecloth and put back in. Not bad taste so far and now far less "chunks". NEVER do it this way again!

Ingredients:

• 1 lbs - Caramel/Crystal Malt - 60L (60.0 SRM) (Grain)
• 6 lbs - Light Dry Extract (8.0 SRM) (Grain)
• 2.0 oz - Cluster [7.0%] - Boil 45 min (Hops)
• 1.00 tsp - Irish Moss (Boil 10 min) (Misc)
• 1 pkgs - SafAle English Ale (DCL/Fermentis #S-04) (Yeast)
• 1 lbs - Honey (1.0 SRM) (Grain)
• 2.00 cup - Apricot Puree (Bottling 0 min) (Misc)

Additional Instructions

Boil: 45 Minutes

Beer Profile

Original Gravity: 1.060 (14.7° P)
Final Gravity: 1.012 SG (3.2° P)
Alcohol by Vol: 6.3%
Color SRM: 12.4  Color Sample 
Bitterness IBU: 26.2
Recipe Type: extract
Yield: 5.00 US Gallons

Source: Brian Smith