Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5
Original Gravity: Unknown
Final Gravity: Unknown
Boiling Time (Minutes): 60
Color: Red
Primary Fermentation (# of Days & Temp): 7, room temp.
Tasting Notes: Smooth, clean aftertaste

I live in Central Wisconsin, a hot "bed" of the cranberry industry. *Some friends of ours work for Ocean Spray, so we get cranberries galore. *To utilize this abundance of fruit I use cranberries as an essential ingredient in my American wheat beer.

1. *Crack the grain.
2. *Steep the grain in a boiling pot of water (I use two kettles to avoid boil overs, see first attached photo).
3. *Add the malt, raise temperature to 160 degrees and boil & stir for 30 minutes. *
4. *Add .5 oz. of Tettnang hops to boiling wart and continue boiling & stirring for another 30 minutes.
5. *Add the remaining .5 oz. hops and stir.
6. *Take wort off burner and put the kettle into an ice water bath.
7. *Chop up a bag of cranberries and put them in a bowl (second attached photo). *Add at least 8 oz. of honey to the cranberries and stir.
8. *Put the cranberry/honey mixture in a cheesecloth (third attached photo). *Steep this in the cooling wort for twenty minutes.
9. *Once wort has cooled to room temperature, pour it into glass carboy and add three gallons of filtered or distiller water.
10. *Start yeast and pitch it into wort.
11. *Cap the wort and let it sit for 7 days in a dark, cool room. *
12. *Bottle it (add 1/4 tsp. corn sugar in each bottle) and let sit for at least another 7 days.
13. *Bottoms up!