Five pounds of 2 row malted barley, 5 pounds of malted red wheat, and .5 pounds Carapils were mashed at 158F for 45 minutes, sparged to a total volume of 6 gallons then boiled for 1 hour with 1oz Mt Hood hops, and .5oz Cascade at flame out for an ending volume of 5 gallons. After cooling the wort was fermented with Weyenstephaner Bavarian Hefeweizen yeast for two weeks, then the beer was transferred to secondary fermentation on 1 pound of Oregon Apricot puree for a period of approximately 6 months. Finally the beer was transferred to keg and force carbonated for 3 weeks at 52F. Fruity with an earthy, floral finish! Next time I will secondary on Apricot puree for only 3-4 weeks because the 6 month secondary fermentation has produced a dry, sharp flavor.
Five pounds of 2 row malted barley, 5 pounds of malted red wheat, and .5 pounds Carapils were mashed at 158F for 45 minutes, sparged to a total volume of 6 gallons then boiled for 1 hour with 1oz Mt Hood hops, and .5oz Cascade at flame out for an ending volume of 5 gallons. After cooling the wort was fermented with Weyenstephaner Bavarian Hefeweizen yeast for two weeks, then the beer was transferred to secondary fermentation on 1 pound of Oregon Apricot puree for a period of approximately 6 months. Finally the beer was transferred to keg and force carbonated for 3 weeks at 52F. Fruity with an earthy, floral finish! Next time I will secondary on Apricot puree for only 3-4 weeks because the 6 month secondary fermentation has produced a dry, sharp flavor.
