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Apricot Wheat Beer

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Apricot Wheat Beer

back to search Back to Search  Style Details 

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

Fruit Beer
Beer Color


Apricot and wheat beer are a natural fit, and many craft brewers across the US brew this style of beer. A can of Vintner’s Harvest 100% fruit Apricot Puree is added to a base of American Wheat Beer in the secondary fermenter, so you’ll make a beer that has full fruit flavor, aroma, and even a bit of texture of Apricot- unlike many Apricot beers that use only extract flavoring. Secondary Fermentation can take two weeks for all the fruit sugars to be consumed. For an incredibly juicy, fruity aroma and flavor add 2-4oz of Apricot Natural Fr


  • 8.0 oz - Weyermann Light Wheat Malt (CB3120) (2.0 SRM) (Grain)
  • 4.0 oz - Carapils (Briess) (BC1190-E) (1.5 SRM) (Grain)
  • 4.0 oz - Vienna Malt (Gambrinus) (BC1190-H) (6.0 SRM) (Grain)
  • 3 lbs - DME Wheat Bavarian (Briess) (CB3445A) (8.0 SRM) (Grain)
  • 2 lbs - DME Pilsen Light (Briess) (CB3440A) (2.0 SRM) (Grain)
  • 0.5 oz - Mt. Hood (CB4240A) [6.0%] - Boil 60 min (Hops)
  • 1.0 oz - Willamette (US) Hop Pellets (CB4270A) [5.0%] - Boil 15 min (Hops)
  • 1 pkgs - Nottingham (CB3613) (Danstar #-) (Yeast)
  • 3 lbs - Fruit - Apricot Puree 49oz can (BC1730-E-1) (10.0 SRM) (Grain)
  • 4.00 oz - Apricot Extract 4 oz (BC1705-H-1) (Bottling 5 min) (Misc)

Additional Instructions

Boil: 60 Minutes
Primary Ferment: Until activity slows
Secondary Ferment: 2 weeks

Beer Profile

Original Gravity: 1.047 (11.6° P)
Final Gravity: 1.011 SG (2.9° P)
Alcohol by Vol: 4.6%
Color SRM: 8.0  Color Sample 
Bitterness IBU: 18.1
Recipe Type: extract
Yield: 5.00 US Gallons

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