I followed the recipe below. I made (2) 5 gallon batches. One batch I used blueberry extract the other I used apricot extract. The blueberry has a slight bitter after taste the apricot does not. If the ingredients were the same then I must have changed something in the process. Any ideas?
Sea Dog Brewing Company
Blue Paw Wheat Ale
(5 Gallons/ 19 L extract-with-grain)
OG = 1.050 FG = 1.012
IBUs = 20 SRM = 6 (with slight blue tint)
ABV = 5.0 %
Ingredients
6.6 lbs. Briess wheat malt extract
12 oz. (0.34 kg) 2-row pale malt
4 oz. (0.11 kg) wheat malt
2 oz. (57g) Munich malt
0.5 tsp. yeast nutrient (25 min.)
4 AAU Hallertau hop pellets (60 min.)
(1 oz./28 g of 4.0% alpha acid)
2.5 AAU Willamette hop pellets (25 min.)
(0.5 oz /14 g of 5.0% alpha acid)
Wyeast 1187 (Ringwood ale) yeast
2 oz. (57 mL) concentrated liquid
blueberry extract
0.75 cup (150g) of corn sugar
(for priming)
Step by Step
Steep the 3 crushed grains in 3 gallons (11.4L) of water at 155º F (68ºC) for 30 minutes. Remove grains from the wort, add the liquid extract and bring to a boil. Add the first addition of Hallertau hops and boil for 60 minutes. During the boil, use this time to thoroughly sanitize a fermenter. Add the second addition of Willamette hops and yeast nutrient for the last 25 minutes of the boil. Now add the wort to 2 gallons (7.6L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (22.7L).
Cool the wort to 75º F (24º C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool over the next few hours to 66º F (19º C) and hold at this temperature until the beer has finished fermenting. Transfer to a carboy and add the berry extract while stirring very slowly. This is to avoid aerating the beer. Condition for 1 week and then bottle or keg. Allow to carbonate for 2 weeks and enjoy
Sea Dog Brewing Company
Blue Paw Wheat Ale
(5 Gallons/ 19 L extract-with-grain)
OG = 1.050 FG = 1.012
IBUs = 20 SRM = 6 (with slight blue tint)
ABV = 5.0 %
Ingredients
6.6 lbs. Briess wheat malt extract
12 oz. (0.34 kg) 2-row pale malt
4 oz. (0.11 kg) wheat malt
2 oz. (57g) Munich malt
0.5 tsp. yeast nutrient (25 min.)
4 AAU Hallertau hop pellets (60 min.)
(1 oz./28 g of 4.0% alpha acid)
2.5 AAU Willamette hop pellets (25 min.)
(0.5 oz /14 g of 5.0% alpha acid)
Wyeast 1187 (Ringwood ale) yeast
2 oz. (57 mL) concentrated liquid
blueberry extract
0.75 cup (150g) of corn sugar
(for priming)
Step by Step
Steep the 3 crushed grains in 3 gallons (11.4L) of water at 155º F (68ºC) for 30 minutes. Remove grains from the wort, add the liquid extract and bring to a boil. Add the first addition of Hallertau hops and boil for 60 minutes. During the boil, use this time to thoroughly sanitize a fermenter. Add the second addition of Willamette hops and yeast nutrient for the last 25 minutes of the boil. Now add the wort to 2 gallons (7.6L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (22.7L).
Cool the wort to 75º F (24º C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool over the next few hours to 66º F (19º C) and hold at this temperature until the beer has finished fermenting. Transfer to a carboy and add the berry extract while stirring very slowly. This is to avoid aerating the beer. Condition for 1 week and then bottle or keg. Allow to carbonate for 2 weeks and enjoy
