Apricot Wheat Beer

Tastes very much like Pyramid Apricot Ale, the gold medal winner at the 1994 GABF in the fruit and vegetable category.
This is my own recipe (hey, it's pretty simple).

Ingredients for 5 Gallons

Malt Extract
	William's weizen malt: 6 lbs.
Specialty Malts
	Light crystal: 1 1b.  (I like the mouthfeel this adds)
Bittering Hops
	Tettnanger, pellets: 1 oz.
Finishing Hops
	Tettnanger, pellets: 1 oz. (probably not necessary)
Yeast
	Whitbread ale, dry
Clarifying Aids
	Irish moss: 1 tsp.
Inorganics
	Gypsum: 5 Tbsp.
	Ascorbic acid: 0.5 tsp.
Priming
	Corn sugar: 0.75 cup
Flavorings
	William's apricot extract: 6 fl. oz. (bottle says to use 4 oz.)
	(Also did a recipe with raspberry.  The apricot
	 melded much better with the wheat beer.)
Water
	5.5 gal. water to start boil in two pots
	4.5 gal. boiled and cooled water for start of fermentation
	0.5 gal. water for priming sugar

Directions

* Sanitize all equipment!  
  I used two 20-quart cheapo pots, a 5-gal. William's siphonless 
  plastic fermentation bucket, and a William's siphonless priming tank.
* Start with crystal malt in a mesh bag in a small pot with 
  2 quarts of water.
* Bring crystal/water to 150-160F.  Steep for 15 minutes. Pour off.
* Add 2 more quarts of 160F water to rinse.  Pour this into the big pots.
* Add water for a total of 5.5 gallons.
* Add bittering hops and gypsum.
* Bring to a boil.  Boil 20 minutes.
* Add malt extract.  I removed from heat to add to prevent scorching.
* Boil 30 more minutes, stirring.
* Add Irish moss.
* Boil 5 more minutes.
* Add finishing hops and ascorbic acid.
* Remove from heat.
* Cool, using wort chiller.
* Sparge (pour in a splashy manner) into fermentation bucket
* Pour in the previously boiled and cooled water to make 4.5 gal.
* Add dry yeast to 1 cup sanitized warm water 
  (follow directions on package).
* When wort has cooled to below 80 F, cast yeast.  
* Remove a hydometer-tube-full of wort for specific gravity readings.
* Put airlocks on containers.
* Take daily specific gravity readings.
* After 5 days, drain to secondary fermenter.
* When hydrometer readings don't change for 2 days, the 
  wort is ready for bottling.
* Dissolve priming sugar in 0.5 gal. boiled and cooled water.
  (This will bring the volume back up to about 5 gal.)
  Siphon or gently pour into priming tank.
* Drain wort into priming tank, leaving sediment behind.
* Bottle in sanitized bottles.
* Wait 2+ weeks for carbonation.

Notes

OG = 1.040, FG = 1.012 
Alcohol = about 3.2% by volume, including the effect of dilution.

I added the apricot extract to taste at bottling time.
My taste said to use more than the suggest 4 oz./5 gal.
The resulting beer had a nice apricot aroma, not-overpowering
flavor, and rich mouthfeel (which I partially attribute to the 
crystal malt).

The hops weren't really detectable.  The 1 oz. of finishing hops
could probably be skipped (I had a 2-oz. bag, so I put them in).  
The bittering hops should be retained as a preservative.