It's a pale ale base w/ real Apricots and Belgian Yeast.
2 1/2 gallon boil
.20 lbs Crystal 80L (30 minute steep)
7 lbs pale DME (60 minutes)
1 oz Columbus (60 minutes)
1 oz Cascade (30 minutes)
1 oz Amarillo (2 minutes)
Chill, add to fermenter, bring to 5 gallons, aerate, then add smack pack of Wyeast 3787 Trappist High Gravity. Allow to ferment up to 7 days. Fermentation is extremely vigorous, so blow-off tube may be necessary.
Transfer contents to secondary fermenter. Add 3 lbs of fresh apricots. I puree them myself, put in a small pot, bring the temperature up to 170 degrees fahrenheit, and hold for 10 minutes, constantly stirring the puree. Cool it down in an ice bath, then add to secondary fermenter. Blow off tube is mandatory for secondary fermentation. Allow to ferment up to 7 days or until all activity subsides. FG should be around 1.014.
Bottle or Keg. If you want to leave the apricot puree floaties in the bottles, it's a nice floor show. Otherwise, I just tie a sanitized hop bag over the fermenter end of the siphon and filter the floaties out (leaving them in the fermenter).