Hi All,
From what I have read, people tend to use one or the other. Has anyone used both? Obviously scaled down a bit so as not to overdo it.
I'm wanting to do an Apricot Wheat for Summer.
Using Pale ale malt 2.3kg, the same amount of wheat malt, and about 150gm each of carhell and carared, onto Wyeast American Wheat, and some Willamette for bittering. (Sorry haven't finalised the recipe yet). I have sourced a kilo of apricot puree (had to go for an import this early in the season) and gonna pick up apricot extract from craftbrewer (i'll need to do some testing to see what kind of amount to put in). Did also cross my mind to use dried apricots as well.
Any thoughts?
Cheers
Stu
From what I have read, people tend to use one or the other. Has anyone used both? Obviously scaled down a bit so as not to overdo it.
I'm wanting to do an Apricot Wheat for Summer.
Using Pale ale malt 2.3kg, the same amount of wheat malt, and about 150gm each of carhell and carared, onto Wyeast American Wheat, and some Willamette for bittering. (Sorry haven't finalised the recipe yet). I have sourced a kilo of apricot puree (had to go for an import this early in the season) and gonna pick up apricot extract from craftbrewer (i'll need to do some testing to see what kind of amount to put in). Did also cross my mind to use dried apricots as well.
Any thoughts?
Cheers
Stu