PRODUCT INFORMATION
Wheat is a great backdrop for showcasing the delicate flavors of apricot, and the banana/clove nuance of our wheat yeast serves as a great foil for the fruit. This refreshing summer indulgence is sure to become a year-round favorite!
RECIPE INCLUDES:
1 Can Bavarian Weissbier Brewing Extract
1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
1 BrewMax LME SoftPack - Pale
1 Packet No-Rinse Cleanser
YOU PROVIDE:
2 16 oz. Cans of Apricots in Heavy Syrup
1 teaspoonful Cardamon seed, toasted
WARNING: Due to the large amount of fruit, your keg may overflow or explode! Maintaining proper fermentation temperatures is key to preventing this problem. (See brewing instructions for details).
ADDITIONAL INFORMATION
OG: 1.044 (approx.) -- FG: 1.011 (approx.)
Suggested lager time is 2 to 3 weeks.
Flavor: Fruity
ABV (alc/vol): 4.5%
SRM (Color): 4
IBU (Bitterness): 19
INSTRUCTIONS
STEP 1: SANITIZING
Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)
NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
1. In your sanitized blender, purée the fruit with the syrup, and set aside to add later.
2. Remove the yeast packet from under the lid of the can of the Brewing Extract, then place the unopened can and LME softpack in hot tap water.
3. Add the cardamom seeds to your 3-quart of larger pot, then increase the heat to medium, toast the seeds until they give off a faint aroma. Using the measuring cup, pour 4 cups of water into the pot. Bring water to a boil, stirring occasionally, then remove from heat.
4. Open the Brewing Extract and LME softpack, and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
5. Fill keg with cold tap water to the 4-quart mark on the back.
6. Pour the wort into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. Add in pureed fruit. Stir vigorously with the spoon or whisk.
7. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.
8. Put your keg in a location with a consistent temperature between 68° and 76°F (20°-24° C), ideally at 70°F and out of direct sunlight. Ferment for 14 days.
9. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.
After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.
STEP 3: BOTTLING AND CARBONATING
Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)
REVIEWS
Fruity, Cidery, Tastey!
By Corbonzo on May 1, 2015
****
Give this beer plenty of time to lager! Early on it is sweet and has a cider-beer quality. The longer it lagers, the more the cidery taste tames down.Next time I try brewing this, I may just cut down to one can of apricots.Don't get me wrong, this by no means is a bad beer! I would enjoy this one most in the warmer months into autumn.
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