Apricot Amber Ale

Product: 90-15071-00

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PROFILE:

Apricots, spice, and beer are a winning combination, so give this great "cobbler in a glass" a try and see if it hits all the right notes for you! Sparkling fruit imbued with the sinuous aromatics and warm tang of cardamom, the spice is definitely the queen of the party here. Mingled with the bready notes of the beer, and a nice creamy head to top things off, this beer is so rich you won't even miss dessert.

FOR FANS OF:

Apricot Ale - Pyramid Brewing
Organic Apricot Ale - Samuel Smith Old Brewery

RECIPE INCLUDES:

  • 1 Can Bavarian Weissbier Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
  • 1 Packet Safbrew S-33 Dry Brewing Yeast
  • 1 BrewMax DME SoftPack - Smooth
  • 1 Packet No-Rinse Cleanser

YOU PROVIDE:

  • 1 16oz. can of Apricots in Heavy Syrup
  • 1/2 Cup Brown Sugar, packed
  • 1 Cinnamon Stick
  • 1 Teaspoonful Cardamom Seed, toasted

Additional Information


  • OG: 1.050(approx.) -- FG: 1.013(approx.)
  • Flavor: Malty
  • ABV (alc/vol): 4.9%
  • SRM (Color): 7
  • IBU (Bitterness): 19
  • BJCP Style: 29. Fruit Beer - 29A. Specialty Fruit Beer

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 1 - 3 Weeks = 2 Months

Click here for printable instructions.

Apricot Amber Ale Instructions

RECIPE INCLUDES:

  • 1 Can Bavarian Weissbier Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
  • 1 Packet Safbrew S-33 Dry Brewing Yeast
  • 1 BrewMax DME SoftPack - Smooth
  • 1 Packet No-Rinse Cleanser

YOU PROVIDE:

  • 1 16oz. can of Apricots in Heavy Syrup
  • 1/2 Cup Brown Sugar, packed
  • 1 Cinnamon Stick
  • 1 Teaspoonful Cardamom Seed, toasted

Additional Information


  • OG: 1.050(approx.) -- FG: 1.013(approx.)
  • Flavor: Malty
  • ABV (alc/vol): 4.9%
  • SRM (Color): 7
  • IBU (Bitterness): 19
  • BJCP Style: 29. Fruit Beer - 29A. Specialty Fruit Beer

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 1 - 3 Weeks = 2 Months

 

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 (not needed for this recipe) from under the lid of the can of Brewing Extract, then place the unopened can in hot tap water.
    3. Add the cardamom seeds to your 3-quart or larger pot. then increase the heat to medium, gently toast the seeds until they give off a faint aroma. Using the measuring cup, pour 4 cups of water into the pot, add in the brown sugar and the DME, stirring briskly to prevent clumping. and then the cinnamon stick. Increasing your heat bring water to a boil, stirring occasionally, then remove from heat
    4. Open the Brewing Extract, 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 #1 mark on the back.
    6. Pour the wort into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. Add in pureed fruit. Stir vigorously with the spoon or whisk.
    7. Sprinkle ONLY the Safbrew S-33 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 59° and 68° F (15°-20° C) and out of direct sunlight. 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.
    9. You’ll ferment for 21 days total. 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.)

Flavor Profile

malty-recipesFlavor Profile
Alcohol by volume: 4.9%
SRM (color): 7
IBU (Bitterness): 19
Apricot Amber Ale is rated 3.8 out of 5 by 4.
Rated 4 out of 5 by from Its good Its pretty easy to brew, best if you wait an extra week or two. at first it taste more like lavender. ill defiantly brew this one again.
Date published: 2015-05-02
Rated 5 out of 5 by from Excellent Taste! Among my best brews to date. The apricot after taste is crisp and refreshing, and I am very happy with the carbonation in this batch. I displayed much patience with this one, opting to let it condition for 6 weeks before finally tapping. Will definitely brew this one again!
Date published: 2017-04-04
Rated 4 out of 5 by from Fall Classic Amber This is a very refined, balanced and smooth Amber Wheat. The Safbrew S-33 yeast allows the apricot flavor to carry through the light, caramel maltiness, adding to the spicey finish. Highly recommended.
Date published: 2017-03-18
Rated 2 out of 5 by from Not a fan of cardamom I brewed this beer exactly as written, but was not very pleased with the result. It is drinkable, but has little to no apricot and too much spiciness for my taste. If I make this again, I will use a quarter of the spices and add the fruit after one week of fermentation. The apricot was eaten up by the yeast and obliterated by the cardamom. Maybe I'm just not a fan of spicy beers.
Date published: 2018-06-03
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