There are plenty of ways to skin a cat (or an apricot, in this case), but the advantage of canned puree is that it’s a known quantity—literally and figuratively. You know the precise weight of fruit being used, and it’s commercially sterilized, so there’s low risk of contamination. I add it directly to the primary fermentor.
One last note: This is a pale ale, not an IPA. The hops should complement the fruit, not overshadow it.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 73%
9 lb (4.1 kg) pilsner malt
8 oz (227 g) Victory malt
4 oz (113 g) British Crystal 45L
HOPS & ADDITIONS SCHEDULE
0.5 oz (14 g) Crystal [5% AA] at 60 minutes
0.5 oz (14 g) Crystal [5% AA] at 5 minutes
0.5 oz (14 g) Amarillo [15% AA] at 5 minutes
0.5 oz (14 g) Crystal at whirlpool
0.5 oz (14 g) Amarillo at whirlpool
3 lb (1.4 kg) canned apricot puree to primary
Wyeast 1007 German Ale
Mill the grains and mix with 4 gallons (15.1 liters) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold for 60 minutes. Vorlauf until runnings are clear, then run off into the kettle. Sparge the grains with 3.3 gallons (12.5 liters) of water and top up as necessary to obtain 6 gallons (22.7 liters) of wort. Boil 60 minutes then whirlpool, following the hops and additions schedule. Chill to 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 65°F (18°C) for 1 week, then add the pureed apricots (optionally, add pectic enzyme to promote breakdown of haze-producing proteins—or don’t!). Let the temperature rise to 68°F (20°C) for an additional 2 weeks. Once fermented, cold crash to 35°F (2°C), then bottle or keg and carbonate to about 2.25 volumes of CO2.