No_Party

Recipes 

I am planning on brewing a clone of Pyramid Apricot Ale, as it was SWMBO's favorite beer before she had to go GF. I will list my recipe(for a 5gal batch), but I was wondering if anyone had brewed this, GF or not. I was planning on using the apricot extract during bottling as that's what I've heard most people have done when making an apricot ale.

4# Sorghum Extract (Briess)
3# Brown Rice Syrup (Briess)
1# Roasted Millet

.50 oz Nugget, pellet 13.00% (60 min)
.50 oz Nugget, pellet 13.00% (10 min)

SafBrew Wheat Ale Yeast WB-06

I will add the Apricot Extract during bottling phase to taste.

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“When I read about the evils of drinking, I gave up reading" - Paul Hornung

dorklord

Recipes 

I don't know that I have anything directly useful to add to the discussion, but I've given an apricot beer some thought (my wife loves Magic Hat #9).

Have you used the wb-06 yeast in a GF beer before? (I've got a packet at home waiting to be used...)

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That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

No_Party

Recipes 

I've seen but never tried Magic Hat #9. I may have to give it a whirl next time I hit the store. Is it an apricot ale? Oddly enough, Magic Hat bought out Pyramid a few years back. Then recently Magic Hat was purchased by Genesee, or so I was told by an employee at a local beer store when I told her my home brew idea.

I have not used the wb-06 yeast yet, but I figured since the original Pyramid Apricot Ale was really a hefeweizen, that it was the logical choice for this attempt. It'll be interesting to see what flavors it imparts on the GF beer. Now that you mention it, I will pull off a growler's worth to bottle before I add the extract, just to see what it tastes like without the apricot flavoring. Don't know why I didn't think of that before

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“When I read about the evils of drinking, I gave up reading" - Paul Hornung

dorklord

Recipes 

I've never tried the Magic Hat #9, but based on smell, description on the bottle, and my wife's info, it seems that it is a pale ale with apricot flavoring.

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That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

DKershner

Recipes 

I made a very similar beer.

I added strawberry until it faded away and then added apricot. Both were big hits.

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No_Party

Recipes 

That is very promising, although the fact that it took you so long to finish it makes me think that I should make this a half batch.

Did you add apricot extract or something homemade when the strawberry flavor faded? I didn't think about adding maltodextrine to this one. Do you think I should?

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“When I read about the evils of drinking, I gave up reading" - Paul Hornung

No_Party

Recipes 

And you have some kickass recipes on there. I may have to brew your stout recipe next

__________________
“When I read about the evils of drinking, I gave up reading" - Paul Hornung

DKershner

Recipes 

My fiancee is not too swift of a beer drinker, she concentrates on the wine. She also forgot it was on tap for awhile. She thought it was delicious, though, and drank it faster than most other beers.

I added a smaller amount of strawberries than is normal because I wanted it to be fairly faint. Even then, it stuck around a few months.

In summary, Make a full batch!

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DKershner

Recipes 

The coffee stout turned out quite interesting. Definitely a love or hate type beer, directly proportional to how much someone loves coffee. If you want a wider audience, use less coffee.

That one is still on tap.

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stefan1011

Recipes 

This recipe looks really good. My question is what type of Apricot extract did you use? I can get Brewer's Best Apricot Extract at my LHBS but I don't know if it is gluten free or not. I emailed LD Carlson but haven't heard anything back yet. I can get Oregon Apricot Puree, which is 100% fruit, making it ok for a GF beer. If I can get the same result from an extract though, I would go that route.