Cranberry stout (SWMBO's stout)
2.00kg/4.40lbs (58.0%) Canada Malting Co. 2-row (37PPG) (1.8L)
0.25kg/0.55lbs (7.20%) Maltbroue Caramel 40L (33PPG) (49L)
0.25kg/0.55lbs (7.20%) Maltbroue Caramel 60L (33PPG) (60L)
0.25kg/0.55lbs (7.20%) Bairds Malt Roasted Barley (25PPG) (594L)
0.20kg/0.44lbs (5.80%) Weyermann Carafa Special III (32PPG) (526L)
0.25kg/0.55lbs (7.20%) Weyermann Carafoam (32PPG) (3L)
0.25kg/0.55lbs (7.20%) Gilbertson & Page Flaked Barley (31PPG) (2.2L)
3 tea spoon calcium carbonate (chalk)
Mashing water/grain ratio: 1.25qt/lb (2.6L/kg) = 9.5qt/9.0L
Mash liquor temp: 167F/75.1C
Mash in temp: 154F/67.8C
Mash time: 60 minutes
Sparging water/grain ratio: 1.63qt/lb (3.4L/kg) = 12.4qt/11.7L
Sparging water temp: 176F/80.0C
Sparging time: 45-60 minutes
0.5oz Chinook (11.0% AA) for 60 minutes
1 tea spoon Irish moss for 15 minutes
Chill, aerate and pitch yeast (Activator smack pack)
Add 1.6kg (3.5lbs) of sanitized cranberries in primairy bucket when primairy fermentation is done (after 5 days in my case). Let the fruits ferment for a few weeks (~3) then rack to secondary. Let mature and mellow a bit for 3-4 weeks.
Add 5.3oz of lactose at bottling and carb to 2.2 volumes.
Tasting notes: A sweet and mild stout with a definitive sharp cranberry taste and aroma. Smooth and fruity. Chicks really enjoy it.
I would like to convert this to a extract recipe. How did you ensure clarity was sanitized prior to adding to fermenter?
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