Apricot Honey Ale recipe

Ingredients

• 3kg Alexander pale malt
• 450g wild flower honey
• 40g Hallertau hops
• 15g Saaz hops
• 1.3L apricot puree
• 1/2 teaspoon irish moss
• American ale yeast (e.g. Wyeast 1056)

Instructions

Mix water with extract mixture and bring to a boil. Add the honey, stirring constantly to prevent sugars from burning to bottom of pan. Add Irish moss to boil. Add Hallertau hops and then give a minimum 45 minute boil. Five minutes from the end of the boil, add Saaz hops. After boiling, strain the mixture to remove hops and cool to 18°C. You can add the can of puree now or when you rack the beer into the secondary fermenter. Add the yeast when the wort is 18°C.

After three days of strong fermentation, rack the beer into a secondary fermenter and add the puree if you have not done so already. Ferment for 7 to 10 days and bottle.