Hey, all!
For some reason I've become obsessed with making a VERY lightly smoked Apricot Wheat beer. I can picture the taste in my head--a hint of smoke under the apricot skin/flesh flavor--and want to make it a seasonal one-off for the coming fall.
Has anyone tried this or something similar? What % of raunch malt would it take to hit just above threshold perception, assuming an American Wheat yeast or maybe Cal Ale?
Cheers,
Pirat
Sent from my iPad using Home Brew
For some reason I've become obsessed with making a VERY lightly smoked Apricot Wheat beer. I can picture the taste in my head--a hint of smoke under the apricot skin/flesh flavor--and want to make it a seasonal one-off for the coming fall.
Has anyone tried this or something similar? What % of raunch malt would it take to hit just above threshold perception, assuming an American Wheat yeast or maybe Cal Ale?
Cheers,
Pirat
Sent from my iPad using Home Brew