bbjornson
Member
I am in the process of designing a recipe for an apricot ale, but need some help with the apricot part. I'd rather not use flavoring because I don't believe that the production process is a healthy one, and puree is pretty unattainable/expensive so I thought about using dried apricots. Most people recommend 3lbs of puree so what would that translate into dried fruit? I was thinking about 1lb?
And if I were to use dried apricots, how would I introduce them into the wort?
Here's my recipe, so any other suggestions are greatly appreciated.
4 lbs light lme
3 lbs wheat lme
8 oz 60l crystal malt (steep)
1 tablet whirfloc (15 min)
1lb dried apricots
½ oz 7% sterling (60 min)
½ oz 7% sterling (30 min)
½ oz 4.8% Willamette (15 min)
English ale yeast
And if I were to use dried apricots, how would I introduce them into the wort?
Here's my recipe, so any other suggestions are greatly appreciated.
4 lbs light lme
3 lbs wheat lme
8 oz 60l crystal malt (steep)
1 tablet whirfloc (15 min)
1lb dried apricots
½ oz 7% sterling (60 min)
½ oz 7% sterling (30 min)
½ oz 4.8% Willamette (15 min)
English ale yeast