Every year my mom bakes cranberry bread for Thanksgiving, but I can't make it home for the holiday this year. I decided to brew a slice of home, and this is what I came up with. Sorry if the numbers (IBU, SRM, etc.) are a little off. I'm still figuring out Beersmith. 
Any feedback is greatly appreciated. Cheers!
-Frankie D.
Thanksgiving Cranberry Bread Ale
(Partial Mash)
OG: 1.051
FG: 1.015
IBU: 32.6
Color: 8.8 SRM
ABV: ~4.7%
4.25 lbs. Briess Extra Light DME
2.00 lbs. Crisp Maris Otter
1.00 lbs. Crystal 40L
0.75 lbs. Victory Malt
Mash @ 154F for 60 min
60 minute boil
1.50 oz. Cascade @ 60min
0.50 oz. Mt. Hood @ 10min
1.50 oz. fresh orange zest (no pith) @ 10 min
1.00 lbs. of fresh cranberries pre-boiled with water for 20 min. and cooled added directly to primary
Cool wort to 62F and pitch Wyeast 1968 London ESB (2L starter)
Ferment @ 65F until within a few points of target FG
Diacetyl rest @ ~70F
Prime to 2.5 volumes CO2 at bottling
Any feedback is greatly appreciated. Cheers!-Frankie D.
Thanksgiving Cranberry Bread Ale
(Partial Mash)
OG: 1.051
FG: 1.015
IBU: 32.6
Color: 8.8 SRM
ABV: ~4.7%
4.25 lbs. Briess Extra Light DME
2.00 lbs. Crisp Maris Otter
1.00 lbs. Crystal 40L
0.75 lbs. Victory Malt
Mash @ 154F for 60 min
60 minute boil
1.50 oz. Cascade @ 60min
0.50 oz. Mt. Hood @ 10min
1.50 oz. fresh orange zest (no pith) @ 10 min
1.00 lbs. of fresh cranberries pre-boiled with water for 20 min. and cooled added directly to primary
Cool wort to 62F and pitch Wyeast 1968 London ESB (2L starter)
Ferment @ 65F until within a few points of target FG
Diacetyl rest @ ~70F
Prime to 2.5 volumes CO2 at bottling
