Apricot Pale Ale By Mike

June 2005 - This beer was based upon a Magic Hat #9 clone recipe from "Clone Brews" by Tess and Mark Szamatulski. Color and clarity were fantastic, but head retention could've used a little work. Although the apricot came through first in the flavor and aroma, hop and malt character were noticeable. When I brew this beer again, I will increase hop bitterness and cut back on the fruit extract by 1 oz. Regardless, I loved this beer.


  • 1/2 lb. 40L crystal malt

  • 6.6 lbs. Cooper's light malt extract syrup

  • 1 oz. Tettnang hop pellets

  • 1 oz. Cascade hop pellets

  • 1 oz. Willamette hop pellets

  • 1 tsp. gypsum

  • 1 tsp. Irish moss

  • 4 oz. apricot extract

  • Wyeast 1056 American Ale liquid yeast


  1. Steep the specialty grains in 1 gallon of 150 F water for approximately 30 minutes

  2. Remove the grains, add 2 gallons of water and bring it to a boil

  3. Remove the brew kettle from the heat source and stir in the extract

  4. Once the wort resumes boiling, add the Tettnang hops and the gypsum

  5. Add the Cascade hops and the Irish moss at 45 minutes

  6. Add the Willamette hops at 55 minutes

  7. Once 60 minutes are up, chill the wort to about 70 F and pitch the yeast

  8. Ferment for 1 week in the primary and 2 weeks in the secondary

  9. This beer was bottled

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