April-cot Ale

Grist:
8 lbs Briess 2-Row Brewer's Malt
2 lbs Crisp Maris Otter
8 oz Gambrinus Honey Malt
Hops:
.5 oz Centennial Pellets @ 60 min
.25 oz @ 30 mins


Apricot Flavoring- 1 can Vintner's Harvest Apricot Puree (49 oz) 2 to 3 days into fermentation

Yeast :
Wyeast Denny's Favorite 50

Bottling:
2-4 oz natural apricot flavoring added to the bottling bucket depending on desired flavor profile.

Mashed in 6:10pm, 4 gallons 166 degree water, target 154
Mash out 1 gallon 170 degree water
Sparge 3.5 gallons 168 degree water
Actual temp 6:20pm, 153.1
Mash out 1 gallon 170 degree water
Hotbreak 7:16pm
Chill 8:20pm
68 degrees 8:35pm

Update 3/28:
pitched 1 can Apricot puree at 8:30am and the yeasties went wild!

Update 4/22:
Bottled today, had almost 6 gallons of beer, so I may come in a little light in carbonation, and i used all 4oz of extract