Cran Berryliner

Source: Grant W. Knechtel
Recipe added: 03/13/98
Email: GWK@hartcrowser.com

Adapted this recipe from one previously posted by Luther Leake. There's a lot of sugar contributed by juice cocktail, so increased nutrients by adding yeast powder. Hops added to mash to assist with sparge, no hop flavor or bitterness is notable. My best fruit beer yet, nice and tart with good flavor. Probably not too close to a true Berliner Weisse, but well liked by all. I may try other juice flavors next time. Make sure your juice has no preservatives.

Specifics

Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.040
Finishing Gravity: 1.003
Time in Boil: 60 minutes
Primary Fermentation: 16 days at 68 F
Secondary Fermentation: 28 days at 62 F

Ingredients:

2.5 lbs wheat malt
2 lbs pale 2-row
1 tsp CaCl2 dissolved in 5 gallons very soft water for mash
3 TBS yeast powder, non-viable, from health food store
2 gallons cranberry juice cocktail: 27% juice, ca. 2.4 lbs fructose in cocktail
1 tsp Irish moss, rehydrated
0.5 ounce Saaz whole hops
1 cup Wyeast 1007 (German ale) slurry from previous batch
1/2 cup table sugar for priming

Procedure:

Mash malts in with 3/4 gallon water at 160 degrees, hold at 135 for 30 minutes, boost to 152, hold for 60 minutes, add hops to lauter tun and sparge to 3 gallons. Boil for 60 minutes, adding yeast powder at beginning of boil, Irish moss at 40 minutes. Force chill, add juice, yeast slurry and oxygenate with 3 15 second bursts through a preboiled airstone. Ferment. Bottle with table sugar boiled in 1 cup water.

Back to previous Table of Contents