Sour Blonde with Apricot | Beer Recipe


Summer is a great time to enjoy a batch of this Sour Blonde with Apricot, Sour Ale! Adding your apricots at the peak of harvest, June-August, is ideal so you’ll want to plan your brewing and aging accordingly. If you’re looking to make a refreshing soured fruit beer give this Sour Blonde with Apricot Ale a try.


For 5.5 Gallons (20.82 L)

5.11 lb (2.32 kg) domestic pale two-row malt

2.25 lb (1.02 kg) unmalted flaked wheat (20%)

2.25 lb (1.02 kg) white wheat malt (20%)

1.75 lb (0.79 kg) Vienna malt (15%)

0.25 oz (7 g) Saaz pellets, 4% a.a. (60 min)

Ale or lager yeast of your choice for primary fermentation

Brettanomyces, Lactobacillus, and Pediococcus blend such as WLP655 or Wyeast 3763 for secondary fermentation

8.25 lb (3.74 kg) fresh, ripe, pitted apricotrs (see Directions)

Water: Target ion levels under 100 ppm each. Target mash pH 5.2-5.6


  • Original Gravity: 1.055
  • Final Gravity: 1.004
  • ABV: 6.6%
  • IBU: 3
  • SRM: 4


To brew this sour blonde with apricot, mash at high temp for a short amount of time: 160°F (71°C) for 15 minutes. The idea is to create a wort with low fermentability and even some starch remaining. Boil 60 minutes.

Ferment with primary strain at 68°F (20°C) for ale or 62°F (17°C) for lager.

After primary fermentation is complete, rack to your aging vessel of choice (shoot for as low oxygen permeability as possible to limit acetic acid) and add Brett/bacteria blend.

Once souring has reached our satisfaction (8-12 months typically), add the apricots. Select a variety with intense flavor (Blenheim, Golden Sweet, etc.). You can choose to throw a few pits in for character.

After 2-3 months, rack off apricot sludge and package.

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SRC: Learn how to make this Sour Blonde with Apricot beer recipe using the extract option at: