rjstew
Well-Known Member
My buddy is having a holiday party at the end of December and asked me to brew a cranberry saison. Coincidentally I have 6 gallons of a Rye saison made with Wyeast 3726 - Farmhouse Ale that's done fermenting and ready to be kegged. He wants a very subtle cranberry flavor with a red hue. Not overpowering cranberry.
I found this recipe: https://www.homebrewersassociation.org/homebrew-recipe/fall-cranberry-saison/
My question is, the recipe calls to add to the mash "The impetus for the cranberries in this recipe was to maximize the fermentation of the sugars by adding them to the mash rather than adding them for flavor at the end.".
Would you recommend that or make a puree and add to secondary?
Fermentables
Amount Fermentable Maltster Use PPG Color
7.5 lb
Pilsner (DE) Any Mash 38 1 °L
7.5 lb
Maris Otter Pale (UK) Any Mash 38 3 °L
2.5 lb
Red Wheat (US) Any Boil 38 2 °L
1.8 lb
Sucrose (Table Sugar) Any Boil 46 0 °L
0.8 lb
Caramel/Crystal 20L (US) Any Mash 35 20 °L
0.5 lb
Acidulated Malt (DE) Any Boil 27 3 °L
Hops
Amount Hop Time Use Form AA
2.0 oz Hallertau (DE) 75 min Boil Pellet 3.0%
3.0 oz Hallertau (DE) 60 min Boil Pellet 3.0%
2.0 oz Hallertau (DE) 5 min Boil Pellet 3.0%
Yeasts
Name Lab/Product Attenuation
Belgian Saison Yeast Wyeast 3724 78.0%
Stats
Batch & Boil
I found this recipe: https://www.homebrewersassociation.org/homebrew-recipe/fall-cranberry-saison/
My question is, the recipe calls to add to the mash "The impetus for the cranberries in this recipe was to maximize the fermentation of the sugars by adding them to the mash rather than adding them for flavor at the end.".
Would you recommend that or make a puree and add to secondary?
Fermentables
Amount Fermentable Maltster Use PPG Color
7.5 lb
Pilsner (DE) Any Mash 38 1 °L
7.5 lb
Maris Otter Pale (UK) Any Mash 38 3 °L
2.5 lb
Red Wheat (US) Any Boil 38 2 °L
1.8 lb
Sucrose (Table Sugar) Any Boil 46 0 °L
0.8 lb
Caramel/Crystal 20L (US) Any Mash 35 20 °L
0.5 lb
Acidulated Malt (DE) Any Boil 27 3 °L
Hops
Amount Hop Time Use Form AA
2.0 oz Hallertau (DE) 75 min Boil Pellet 3.0%
3.0 oz Hallertau (DE) 60 min Boil Pellet 3.0%
2.0 oz Hallertau (DE) 5 min Boil Pellet 3.0%
Yeasts
Name Lab/Product Attenuation
Belgian Saison Yeast Wyeast 3724 78.0%
Stats
Batch & Boil
- Batch Size11.0 gal
- Boil Time60 min
- OG1.052
- FG1.012
- IBU22
- ABV5.4%
- Color
4 SRM - BalanceBalanced