Chocolate Cranberry Wheat

[Jrod]

I have some American Heffe yeast that needs to be used and I was thinking about a Holiday themed beer.

I intend to used the American Heffe Yeast about a 30/60 of Pilsner LME (3lbs) and Wheat LME (6lbs) as the base. With some traditional Saaz additions.

I also intend to rack this on to some frozen cranberries in the secondary.

What I'm not sure about is I'd like to add some dark chocolaty flavor and color without adding alot of body and with out overrunning the wheat beer charateristics. I'd like to partial mash some grains in to accomplish this.

Maybe 1/4lb of Special B and 1/2lb of Chocolate Malt?

Any thoughts?

Thanks in advance for the help.

 

[robh]

I'm not sure if it was the cranberries or not, but I made a chocolate-cranberry stout recently that was so astringent, it was undrinkable (5 gallons of it). It might be worth splitting the batch into more than one secondary and try different amounts of cranberries.

 

[dougdecinces]

I have heard from others that cranberries in beer are kind of a no-no.

 

[Jrod]

Maybe Craisens?

 

[Quaker]

Back to your chocolate flavor question; Weyermann has a chocolate wheat I've gotten from Northern Brewer (currently on my shelf as a partial sub for chocolate malt in a porter recipe). I think I'd still add a portion of something else for complexity though, like C120 or special B as you proposed.