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Cranberry Ale
Fruit Beer • Extract • 5.5 gal
October 14, 2000 pm 12:45pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 1 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .13 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 6 lbs
Premier Gold Liquid
Premier Gold Liquid
A light- to medium-bodied lager or ale of yellow to gold color.
- 1.0 oz
Cascade - 6.0 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade - 5.6 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Mt. Hood - 3.9 AA% pellets; boiled 10 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 tsp
Gypsum - (omitted from calculations)
Gypsum
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 6 lb
Cranberries - (omitted from calculations)
Cranberries
-
Wyeast 2565 Kolsch
Wyeast 2565 Kolsch
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
Notes
Steeped crushed grains at 155 degrees for 30 minutes. Brought to a boil add the Liquid, gypsum, and casade hops. Boiled for 1 hr. Add Mt Hood & Irish Moss during the last 10 minutes of the boil. Ferment 5 to 7 days. Crush Cranberries in food processor and steep with 1 cup corn sugar in 150 degree water for 10 minutes. Place cranberries in secondary and rack to secondary. Ferment an additional 10 to 14 days. Rack to tertiary fermenter and let stand for 3 days. Bottle using 3/4 cup corn sugar
Style (BJCP)
Category: 20 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 15.6 SRM | 1 - 50 | |
| Alcohol: | 4.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 43.2 IBU | 0 - 100 | |
Discussion
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