Apricot Hefeweizen has a soft, perfume-like apricot scents headline the aroma. Like the nose, apricot takes the lead, lacing a bready wheat base with juicy and floral fruit notes; subdued hefe yeast tones color the background.
5 Gallon yield, malt extract recipe
7 lbs. Wheat Malt Extract
8 oz. Wheat malt, milled (for steeping)
8 oz. Vienna malt, milled (for steeping)
1 oz. Hallertau hop pellets for bittering (AA=3-4%)
American Hefeweizen Yeast (White Labs #WLP320)
3 lb Apricot Fruit Puree
Heat 2-3 gallons of water to 160 degrees. Turn off heat and (using a muslin or nylon bag) steep the grains for 10 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract until completely dissolved. Return to a boil, then add the Hallertau hops. Boil for one hour, then add the can of apricot fruit puree. Cool to 80 degrees or less and top up with water to just over 5 gallons before pitching the yeast. Aerate well and ferment at 72-78 degrees Fahrenheit.
O.G. = 1.056 – 1.058
F.G. = 1.008 – 1.010
ABV = 6.3%