It is often encouraged to add fruit to beer during secondary fermentation: Primary fermentation will sometimes kill off the delicate aroma and flavors of fruit. You also run the risk of creating a pectin haze by adding the fruit during the boiling process.
The apricots used in this recipe are dried. Be sure that the apricots you buy are sulfite-free. They will be brown instead of the orange color that you might expect. Dried apricots that keep their color are processed with preservatives that will kill off your yeasts!
FOR THE BEER
1½ gal (5.7 L) water
4 oz (115 g) caramel 10L malt
1 lb (455 g) wheat dried malt extract
6 g El Dorado hops pellets, divided
1 tsp (2.5 g) Safale S-04 dry ale yeast
FOR RACKING
3½ oz (100 g) dried apricots, chopped
1. Gather your ingredients and sanitize your equipment. You’ll need a 2-gallon (7.5-L) stockpot, a thermometer, a grain bag, a long spoon, a racking cane or siphon tube, a 2-gallon (7.5-L) brew bucket, a gallon (3.8-L) carboy and a bung and airlock.
2. For the beer, heat the water in the stockpot until it reaches 150 to 160°F (65 to 71°C). Pour the caramel malt grains into the grain bag, tie a loose knot at the top and steep them in the pot for 20 minutes, while keeping the temperature between 150 and 160°F (65 to 71°C). Remove the grain bag and let it drain back into the pot while you prepare for the next steps.
3. Bring your wort to a gentle, rolling boil. Add the dried malt extract and stir the wort until it returns to a gentle boil. Add half of the El Dorado hops and let those boil for 40 minutes. Add the remaining hops and boil another 20 minutes. Near the end of the boiling time, fill a sink with ice water. Remove the pot from the heat and place it in the ice water in the sink. Let the wort cool until it is near 70°F (21°C).
4. Use the racking cane to siphon your wort into the bucket. Sprinkle the yeast into the wort and stir it. Put on the bucket lid, add the airlock, label your brew and store it in an area around 64 to 72°F (18 to 22°C) out of direct sunlight for 3 to 4 days.
5. For racking, put the apricots in a blender with 1 to 2 cups (240 to 480 ml) of your beer. Blend into a frothy puree. Pour the puree into the gallon (3.8-L) jug. Carefully transfer the remaining beer onto the puree, avoiding the lees at the bottom of the bucket. Return to the dark, warm place and wait for 2 weeks. Bottle when ready.