fruit beer, cranberry ale, extract
Source: Carlo Fusco (firstname.lastname@example.org)
Issue #991, 10/15/92
This is a variant of another recipe from Cat's Meow 2 (Ed: probably
Phillips' recipe on page 8--5).
My cranberry ale came out to be light and tart. It has a nice flavor
profile on its own. Add it only if you want to change the flavor of the
end product to something sweeter, but try not to overpower the cranberry
flavor too much.
- 5 pounds, light malt extract
- 1 pound, sugar
- 1--1/4 ounce, Fuggles (Boiling 30 minutes)
- 3/4 ounce, Fuggles (Finishing 10 minutes)
- Irish Moss
- Munton & Fison Dry Ale yeast
- 3 pounds, pureed frozen Cranberries
- Brown sugar for priming
I used a little under 3 pounds of frozen cranberries and pureed them
right before adding to the wort right after turning off the heat. Their
semi-frozen state brought the boil straight down. I had a strainer over
the funnel hole and would let the wort drip through it. Then I would
press it a bit with the ladling spoon and scoop it out into a bowl. This
took a little while, and some of the wort was left behind in the
saturated cranberries (I used hop bags and grain sacks so that there
wasn't a lot of other stuff). But I topped it off with some tap water
(gasp!) and got a nice two cases out of it.
Some of it was bound to get through though, and sometimes I find a
cranberry seed in the bottom of my beer.