Apricot Blonde Ale

Apricot Puree

Apricot Puree

Apricot Puree

Apricot Puree

To celebrate the end of summer, I brewed an Apricot Blonde Ale (Northern Brewer’s Dry Dock recipe).  This was my first apricot beer, and I decided to do it when one of my buddies arrived for a brew day a few weeks back with a growler of it in tow.  It was the right decision.  Because it is brewed as a light blonde ale, the apricot really comes through.  The key is the apricot puree, added during primary fermentation, and then apricot extract, added at kegging.

Apricot Blonde

Apricot Blonde

If you’re interested in brewing this one up (and I recommend it for the summer months), here’s the recipe (based on 70% efficiency).  A couple things to note: add the puree at high krausen (during active fermentation), but have a blowoff tube since you’ll be adding extra sugar to an already active fermentation.  Add the apricot extract to your bottling bucket or keg.  If you keg you can start out with a lesser amount and add more to the keg to taste.  I used Vintner’s Apricot Puree (3lbs 1oz) and Apricot Extract (4oz) from Northern Brewer.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 13.9 IBUs 6.7 SRM 1.057 1.009 6.2 %
Actuals 1.055 1.005 6.6 %


Name Amount %
Pale Malt (2 Row) US 10 lbs 73.07
Caramel/Crystal Malt - 40L 10.96 oz 5.01
Fruit - Apricot 3 lbs 21.92


Name Amount Time Use Form Alpha %
Cascade 0.5 oz 60 min Boil Pellet 7.1


Name Amount Time Use Type
Apricot Extract 4.00 oz 2 days Bottling Flavor


Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F


Step Temperature Time
Mash In 148°F 60 min


Add a Comment
  1. I currently have a batch of this beer fermenting and in a day or two will be ready to drop in the puree. Did you do any mixing after you added the apricot puree? I’m torn because on the one hand I want to make sure to expose all of the puree to the yeast but I also don’t want to disturb the dead yeast at the bottom or the live yeast at the top. Also did you do any secondary fermentation? Thanks for the post.

    1. Nate – drinking this brew as I type; what a great spring and summer brew! I do not mix – if you add to primary the yeast do a great job of attacking the added sugar. Tip – your beer will go into overdrive with fermentation so consider a blowoff tube, and prop the handle of the bucket up over the lid to prevent it exploding up (or add a wet towel over). I do a secondary to help with clarity – the apricot puree adds a lot of haze, but you don’t need to, especially if you cold crash.

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