Purchase our Apricot Amber Ale recipe here


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 16 oz. 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.)

Suggested conditioning time is 2 to 3 weeks.

Flavor: Malty

ABV (alc/vol): 4.9%

SRM (Color): 7

IBU (Bitterness): 19

 


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.)