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Any stone fruit, or you could even look to get the canned versions that are used for brewing. i.e. http://www.northernbrewer.com/shop/oregon-apricot-puree.html

Here's some more info I found from looking around the web: Old Engine Oil Old Engine Oil is the second Harviestoun beer to win the competition of the British Nationwide Supermarket chain TESCO. Old Engine Oil is a near-black brew with a silky-smooth rummy aroma, a coffee-ish palate, and...

Haven't found anything yet. May be time to start looking again.

Glad you enjoyed!

This beer is legend. Thanks for your contribution to the homebrew community!

Just use lactose. Not a huge deal if you leave it out completely. It just adds a bit of sweetness.

You'll lose a lot of the aroma through the escape of Co2 while primary fermentation is occurring. No need for secondary on this beer. Just add the vanilla at keg/bottling time.

I would put the wheat in at 60, then the pale in at 15. DME is kind've a pain in the butt to get stirred in, but you just have to be persistent. I prefer to use DME versus LME when I extract brew because of shelf stability, but if you get fresh LME, your beer base may be slightly more flavorful.

Oh that's right.. LME = Liquid malt extract. Go back to your original numbers you converted to. I always use DME in this recipe. I would still do late addition for the second half, you just have to be careful not to scorch it.

No problem! I forgot to address your question about the lactose. Just put a cup or so in the boil with 15 minutes to go. It's practically useless at bottling. It gets used more in the boil. I would also rather use 5oz corn sugar at bottling rather than the dme. Additionally, use 3lbs of...

@Craig, honestly, you just need 3lb and 3lb on the LME packets. Bump up the late additions of hops to 1 oz each, and save ALL the 4 oz of Vanilla for when you bottle. Do NOT add any of the vanilla to the primary fermentation. And for God's sake, use Wyeast 1007...

deleting

I decided to name it Apripocalypse... had a better ring to it. Last beer? hmmm... Maybe a Saison.

I can say from experience there is absolutely no reason to add the Vanilla in Primary, and there is absolutely no reason to secondary this batch. After three weeks in primary, go ahead and keg or bottle. Give it two weeks in either, and you'll be in good shape! :ban:

Yes, in previous versions I have. With this particular recipe that I posted today, I have no idea what to expect when I introduce the apricot. I originally built the recipe base off of the Magic Hat #9 recipe, and then messed with it to try and get something completely different out of it...

I'm doing a Belgian Apricot ale right now. Just posted a recipe earlier today. Also author of the following thread. https://www.homebrewtalk.com/f37/another-apricot-pale-ale-thread-180703/ The Apricots add a little extra ABV, but not much. In my experience, I would rather puree up fresh...

Debating about the name: "Aprirapture" or "Apripocalypse". It's a Belgian Apricot Ale I designed. * 8 lbs Light DME * .5 lbs Rolled Wheat * .5 Belgian CaraPils * .2 lbs Cara 80L * .2lbs Belgian Special B * 1oz Sorachi pellets @ 60 min * 1oz Cascade Leaf Hops @ 15 min * 1oz Simcoe...

Anyone have a clone recipe for this beer? I would like to recreate this one as well. :mug:

I just won a homebrew competition with the original recipe (the German Ale yeast version). Thanks again cheesefood!

The apricot in there is sort of subtle, but enough to make it known. You can cut back on the bittering hops a little bit and be OK if you'd like more of the apricot in there. You may want to make sure it ferments a little closer to 70 degrees to get the fruit esters of the yeast acting up in...