OVHA Chat

Wow - a lot of questions built into one.
I want to make an Apricot Wheat and use White Wheat - should be OK?
Anybody got a BIAB recipe for this?
I also have a good bit of Ida Pils.
I plan on post flavoring and artificially carbonating this beer using some form of organic apricot syrup - not nectar [don't want the pulp nor do I want to ferment any part of the natural flavor.
Next issue is that I am looking for a very light color - any hints here?
Thanks in advance.

Dutch, here is my Watermelon wheat recipe.
Not sure of the quantity of apricot syrup that you would substitute.
The color calculates to 5.8 SRM.


5 lbs Wheat Malt
3 lbs Pale Malt (2 Row) UK
8.0 oz Caramel/Crystal Malt - 10L
8.0 oz Honey Malt
1.00 oz Hallertauer [3.80 %] (60 min)
1.00 oz Hallertauer [3.80 %] (10 min)
2.00 oz Watermelon extract (Bottling)
1 Pkg. Nottingham yeast

My BIAB numbers for a 5 gallon batch, grain temp of 70°, 155° mash, 60 min. boil :

7.2 Gallons of Mash water @ 160.3°

I did this Northern Brewer recipe for my last Wheat beer. I added an extra 2lbs 2row and 2lbs Wheat. It turned out pretty good, I was going to do it again and add blackberrys to the secondary. As far as the White Wheat goes, on the Northern Brewer website it says "3° L. A domestic wheat malt; can be used for up to 50% of a grain bill."

AMERICAN WHEAT BEER

MASH INGREDIENTS
-- 4 lbs. Rahr White Wheat malt
-- 4 lbs Rahr 2-row Pale

MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes
Mashout: 170° F for 10 minutes

BOIL ADDITIONS & TIMES
1 oz Willamette (60 min)
1 oz Cascade (15 min)

YEAST
DRY YEAST (DEFAULT):
Safale US-05 Ale Yeast.
Optimum temp: 59°–75° F
LIQUID YEAST OPTION:
Wyeast 1010 American Wheat.
Apparent attenuation: 74–78%. Flocculation: low.
Optimum temp: 58°–74° F.

O.G: 1.043 READY: 4 WEEKS

Suggested fermentation schedule:
-- 1week primary; 1 week secondary