Just in time for summer, this Hazy Apricot Pale Ale is perfect to add to your beer list.
El Dorado® is known for its stone fruit flavors, so naturally, it pairs well with apricots. Used with Cashmere in the dry hop will be sure to make it pop with flavors of lemon, peach, and melon. This recipe was crafted by Alexandra Nowell of Three Weavers Brewing.
We'd love to see what you come up with, so tag us on Instagram at @eldoradohops or email Claire Desmarais at claire@clsfarms.com.
Hazy Apricot Pale Ale
Grain Bill
2-row/base malt 82%
Unmalted Wheat 9%
Flaked Oats 9%
Lactic Acid or Acidulated Malt to achieve 5.1 pH
Rice Hulls (whatever your system needs to keep your lauter flowing)
Kettle Hops
Chinook (14% AA) @ 60 minutes – 10 IBU
El Dorado (15.5% AA) @ WHP – .75#/bbl
Cashmere (6.8% AA) @ WHP - .5#/bbl
Fermentation Additions
Apricot Puree – 25#/bbl (aseptic puree is best, added 48 hours into fermentation. This will add 1.8°P to OG to achieve finished ABV of 5.5%)
Dry Hop
El Dorado @ 2#/bbl
Cashmere @ .5#/bbl
Mash temp: 154°F
Target mash pH: 5.1
Target end of boil pH: 5.3 (adjust with lactic acid if necessary)
Boil time: 60 minutes
OG: 12.6°P
FG: 4.3°P
ABV: 5.5%
Yeast: WLP066 London Fog, Wyeast 1318 London III
Fermentation Temp: 68F
Dry Hop Details: Add dry hop 1.5-2°P before terminal gravity at fermentation temperature, crash to 32°F after 7 days or when AA/VDK spec is reached, whichever is later.
Feel free to share this recipe! For any questions, you can email Claire at claire@clsfarms.com.