Source: Tim Neall
Recipe added: 02/01/99
This recipe makes an interesting beer. It has a nice dark amber color and dense off white head. It has a wonderful, spicy, fruity, tart aroma with caramel overtones. The beer is light in body with a mild hops bitterness up front and an intense sourness in the finish. I originally made it for New Years and although the guest could drink it, I found it to be young and rough around the edges. The last time I drank some, the sourness had mellowed and allowed more sweetness to come through. It was much more drinkable. I like the cranberries and could see them going very nicely with a wheat beer.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.049
Finishing Gravity: 1.016
Time in Boil: 60 minutes
Primary Fermentation: 4 days
Secondary Fermentation: 21 days
- 6.6 lbs. Briess Malt Extract
- 1 lb. Caravienne Malt
- 2.5 oz. Crystal Pellets 3% (60 minutes in bag)
- .5 oz. Crystal Pellets 3% (20 minutes in bag)
- 1/2 oz. Sweet Orange Peel (15 minutes)
- 60 oz. Frozen Cranberries
- Whitbread Ale Yeast
Steep caravienne malt for 30 minutes at 150 degrees in one gallon of water. Remove grain, bring total liquor volume to 6 gallons and bring to a boil. Add extract and first hops addition. Follow hopping schedule. Add orange peel for the last 15 minutes along with Irish moss. Force cool and transfer to primary. Aerate 40 minutes. After four days rack beer to secondary on top of cranberries. Ferment to completion. Rack to keg and force carbonate.
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