I'm REALLY tempted to get one of these going real soon--to have ready for Turkey Day. I suggest a group brew because a few have expressed interest in this. We'll include the extract brewers in this, as BYO doesn't provide an AG option and I'm in the mood to brew up a quick brew.
Any interest?
Cranberry Zinger
5 gallons
OG = 1.044 FG = 1.007
IBU = 11 SRM = 3 ABV = 4.8%
14 oz. Briess wheat dried malt extract
3.3 lbs Coopers Wheat liquid malt extract
2.0 lbs. orange blossom honey
3.0 lbs whole cranberries
2 medium navel oranges (seedless)
2 medium apples (granny smith)
1/4 tsp. yeast nutrients
1/2 tsp. pectic enzyme
1/2--2 tsp. malic acid or acid blend (optional)
4 AAU Willamette hops (30 mins)
(0.8 oz./23 g of 5% alpha acids)
Safale US-56 dried ale yeast (3 packages)
1.2 cups corn sugar (for priming)
Step by step
Bring 1.5 gallons of water to a boil and add dried malt extract and hops. Boil for 30 minutes, adding yeast nutients with 15 minutes remaining in boil. After boil, shut off heat and stir in liquid malt extract and honey. Put lid on pot and let hot wort sit for 15 minutes before cooling. Cool wort and transfer to fermenter. Add water to make 5 gallons, aerate, and pitch yeast. Ferment at 68F degrees. Let ferment until completion. Make cranberry relish by combining cranberries, apples (cored) and whole oranges (rind and all) in a grinder or food processor, chop to cranberry relish consitency. Put cranberry relish at bottom of sanitized bucket, rack beer on top of it and add pectic enzyme. After 7-10 days of contact with relish, bottle or keg beer. Adjust acidity with malic acid, if desired. Bottled or keg and carbonate so beer is fizzy.
Any interest?
Cranberry Zinger
5 gallons
OG = 1.044 FG = 1.007
IBU = 11 SRM = 3 ABV = 4.8%
14 oz. Briess wheat dried malt extract
3.3 lbs Coopers Wheat liquid malt extract
2.0 lbs. orange blossom honey
3.0 lbs whole cranberries
2 medium navel oranges (seedless)
2 medium apples (granny smith)
1/4 tsp. yeast nutrients
1/2 tsp. pectic enzyme
1/2--2 tsp. malic acid or acid blend (optional)
4 AAU Willamette hops (30 mins)
(0.8 oz./23 g of 5% alpha acids)
Safale US-56 dried ale yeast (3 packages)
1.2 cups corn sugar (for priming)
Step by step
Bring 1.5 gallons of water to a boil and add dried malt extract and hops. Boil for 30 minutes, adding yeast nutients with 15 minutes remaining in boil. After boil, shut off heat and stir in liquid malt extract and honey. Put lid on pot and let hot wort sit for 15 minutes before cooling. Cool wort and transfer to fermenter. Add water to make 5 gallons, aerate, and pitch yeast. Ferment at 68F degrees. Let ferment until completion. Make cranberry relish by combining cranberries, apples (cored) and whole oranges (rind and all) in a grinder or food processor, chop to cranberry relish consitency. Put cranberry relish at bottom of sanitized bucket, rack beer on top of it and add pectic enzyme. After 7-10 days of contact with relish, bottle or keg beer. Adjust acidity with malic acid, if desired. Bottled or keg and carbonate so beer is fizzy.