Place crushed grains in a steeping bag and steep in 3 quarts of water at 152 degrees for 30 minutes. Rinse grains with 1.5 quarts of water at 170 degrees. Add water to make 3 gallons. Bring to a boil. Remove from heat. Stir in the dry malt extract till dissolved. Bring back to a boil. Start timer. Add hops according to schedule. Add the liquid malt extract and irish moss in the last 15 minutes of the boil. Cool wort to about 72 degrees. Add to fermenter and top off to 5 gallons. Aerate and pitch yeast.
@ 60 minutes (beginning of boil), add bittering hops (nugget). Add all above hops according to schedule
Cool to about 70F, transfer to fermenter and top off w/ clean H20 to reach 5 gal volume. Pitch yeast and do normal fermentation.
Rack to secondary 7-10 days later. Add apricot flavoring or fruit puree. Let clear (2-14 days) and bottle.
1 lb 12 oz 2-row malt
3.5 oz 60L Crystal malt
2 lb Pilsen (Extra Light) Dry Malt Extract
3.3 lb Pilsen Liquid Malt Extract
1/4 tsp Irish Moss
0.75 oz Nugget Hops @ 60 min
0.25 oz Cascade Hops @ 30 min
0.25 oz Cascade Hops @ 1 min
3 oz Apricot Flavoring or 3.3 lbs Apricot puree
Yeast: Denny's Favorite 50, or American Ale 1056