Apricot IPA tartness problem

[LabradorDad]

I recently brewed a partial mash Apricot IPA. I transferred the wort onto apricot puree, let it ferment for 5 days as recommended by my local homebrew shop. Yesterday I transferred to secondary as I normally do, onto an ounce of hops. When I tasted the beer it was extremely tart, honestly it tasted horrible. I love hops, and the bitterness of double IPA's. The bitterness I taste is definitely not from hops, so I'm assuming its from the apricot puree.

My question is there anyway to tone this tartness down aside from letting it age for a long time, again recommended by my local brewshop?

Recipe as follows

300g Pilsner
300g Medium crystal

3.5kg LME
1kg honey

Total 6 ounces amarillo hops

I would be grateful for any suggestions.

 

[atom]

batch size? how much puree did you use?

 

[LabradorDad]

It is a standard batch size for Canada, 23L after transferred to the primary and water added.

3 pounds of puree

 

[Yooper]

When the sugar from fruit ferments out, all that is left behind is tartness. You could sweeten the beer a bit by adding lactose if you want to bring back some sweetness that is generally found in fruit before it ferments.

 

[LabradorDad]

When the sugar from fruit ferments out, all that is left behind is tartness. You could sweeten the beer a bit by adding lactose if you want to bring back some sweetness that is generally found in fruit before it ferments.

Should I add the lactose now or wait until I'm ready to bottle?

 

[Yooper]

Should I add the lactose now or wait until I'm ready to bottle?

Either/or. I'd probably add it at bottling, but maybe now experiment to see how much it takes. For example, if it takes 1/2 teaspoon in a 4 oz glass, then you have a starting point for the addition.