Fruit Stand Wheat (Apricot /Orange)

Fruit Stand Wheat sips with a smooth texture, starts off with a palate pleasing soft wheat flavor and finishes with a bang thanks to the choice of fruit extract used. Ultimately satisfying and easy drinking.
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• Add all steeping grains to steeping bag and steep as per your
  preferred steeping method. Generally, 155-160 F for 30
  minutes.
  
• Remove grains, sparge with 8 Oz of 170* water.
  
• Bring water to boil then turn off heat, add LEM extract. Once
  extract is amply mixed, bring back to a boil.
  
• Once water comes to a boil, add bittering hops. Both DEM
  extracts are added with 15 Min. remaining.
  
  
• Cool wort, once wort is cooled to 75* - 80 F or lower transfer to
  fermenter, top off to bring to 4.1 gallons. pitch yeast when
  Temp. is 70 or lower.
  
  
• After Fermentation.... let sit on trub for 5-7 days then bottle,
  timing is somewhat flexible.
  
• Add 1 Sugar Fizz Drop per 12 oz bottle when bottling.
  
• After bottling let sit for 4 to 5 weeks, timing is somewhat
  flexible.
  
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  NOTES:
  
  Wheat & Golden DME are added with 15 Minutes remaining in the boil.
  
  
  Apricot extract added at 2nd fermentation transfer, allow 1 - 2 days to sit, timing is somewhat flexible.
  
  

                                                OR<br />
  

  Apricot extract added to wort 10 min prior to bottling.