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Cranberry Cream Ale
Cream Ale • Extract • 5 gal
September 23, 2002 am 04:29am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 5 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1 lbs
Rice Syrup
Rice Syrup
Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor substantially. Use in place of corn sugar in small quantities.
- 1 oz
Liberty - 4.0 AA% pellets; boiled 45 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 oz
Cascade - 4.0 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 4 lb
Whole Cranberries - (omitted from calculations)
Whole Cranberries
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
In 2 gals. of cold water, steep cara-pils and light crystal malt. Raise temperature slowly to 170 degreesF, then remove grains. Add to kettle dry malt extract and rice syrup. Bring to boil. Add Liberty hops and boil 30 minutes. Add Cascade hops and boil 15 minutes. Remove from heat, chill, and add to primary fermenter with enough water to make up 5.25 gals. At 75 deg. F., pitch yeast and ferment for 3-5 days. After primary fermentation has slowed down, rack into a secondary onto fresh whole cranberries (freeze them for a week, microwave them for 3 minutes to thaw and, if necessary, bruise them to break skins before placing them into secondary fermenter). Some new fermentation will probably begin, so you may find the need to use a blow-off setup for a day or so. Condition at ale fermentation temeperature for about two weeks, then rack into a third vessel to allow better clearing for a week or so. Bottle, priming with 7/8 cup dextrose. Bottle condition for three weeks and serve chilled.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: A - Cream Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.011 | 1.006 - 1.012 | |
| Color: | 5.6 SRM | 2.5 - 5 | |
| Alcohol: | 5.9% ABV | 4.2% - 5.6% | |
| Bitterness: | 15.4 IBU | 15 - 20 | |
Discussion
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