Pyramid Apricot... An Elusive Clone?

[wired247]

The name of the beer was "Wheaten Ale". Not sure if they even make it any more. It used to be their biggest seller. Wheaten was 50% malted wheat and 50% 2 row pale on a 3 step mash at 122, 140 and 152 if memory serves me right with a rather neutral ale yeast. Light nugget hopping. Probably Rogue yeast would be the closest commercially available. I don't remember the dosing rate of the syrup but it all depends on what syrup you use.

 

[psusoccer21]

From what Pyramid has on their site and the addition on this thread how does the following sound?

For a 5.5 gal batch assuming 68% efficiency.
6.0 lbs - 2 Row Malt
6.0 lbs - Wheat Malt
.55 oz - Nugget Hops (AA 13%) Add with 15 mins left in boil.

White Labs California Ale yeast.
1 - 3lb Can Oregon Fruit Apricot Puree (add in secondary)

Estimated 11.3 IBU and abv of 5.27%. Pyramid's web site shows 11 and 5.1 respectively.

Thanks for the feedback.

 

[statseeker]

Honestly, I would use syrup in the keg. You dont want the sugars in the syrup to ferment. That imparts the tart or flavorlessness that I think is keeping the clone illusive. Brew the ale as is, with only the malt and wheat+hops. Then ferment it out. Then add the syrup to the keg before you add beer. Make sure the syrup doesnt contain sugars if you bottle.

 

[psusoccer21]

Thanks for the feedback. I've never used a syrup before and I will be bottling. Any suggestion of a brand. Thanks.

 

[psusoccer21]

Has anyone used apricot syrup? To me it sounds like apricot puree with sugar.

Thanks for the feedback. I've never used a syrup before and I will be bottling. Any suggestion of a brand. Thanks.