Apricot Wheat

[GDoucet]

I’m trying to make just a good base apricot wheat recipe that will be good for the first version that I can tweak down the road and make better. It’s pretty basic so I would like to get some feed back on the acidulated malt, yeast choice and amount of apricot puree. Since the only hop addition is bittering at 60 min, I don’t suspect that will make much of a difference.

55.6% Wheat Malt – 5 lbs
33.3% Pilsner Malt – 3 lbs
5.6% Carapils – 0.5 lbs
5.6% Acidulated Malt – 0.5 lbs

Mash at 152°F for 60min

1Oz Hallertau for 60min

3 lbs apricot puree in secondary

WLP380 Hefeweizen IV Ale Yeast

Any suggestions to improve the recipe are much appreciated.

[mr x]

I would keep the wheat at 50%, and use 1056/1272/something fairly neutral for yeast.

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