Bigarcherynut
Well-Known Member
Looking to make an all grain cranberry wheat for my wife and daughters for this summer. Last year I did a small raspberry wheat wheat but was an extract.
I found this recipe from 2008 and haven't had much luck finding any others.
It was posted by "iamjonsharp". Here's the link.
https://www.homebrewtalk.com/showthread.php?t=75279
What I would like to know if this would be a good wheat recipe to use and what would you suggest for adding the cranberries. I would like to use fresh cranberries not extract. I have read about freezing them, boiling them, adding to the end of the boil and adding to the secondary.. Just not sure of how. Any suggestions?
All-Grain - American Wheat
--------------------------------------------------------------------------------
Recipe Type: All Grain
Yeast: S-05 SafAle American
Batch Size (Gallons): 5.5
Original Gravity: 1.046
Final Gravity: 1.009
IBU: 15
Boiling Time (Minutes): 30
Color: 4 SRM
Primary Fermentation (# of Days & Temp): 14 days, 65 F
Tasting Notes: See below.
Recipe for 75% efficiency, 5.5 gallons
4.5 lbs Wheat Malt, German (2 SRM)
3.5 lbs Pale Ale Malt, US (2 SRM)
1 lb Flaked Wheat (1.6 SRM)
0.5 lbs Munich Malt (9 SRM)
0.5 lbs Rice Hulls
1.5 oz Hersbrucker (3.5%) for 30 min
0.5 oz Tettnang (3.2%) for 15 min
0.5 oz Tettnang (3.2%) for 0 min
SafAle American Ale Yeast (S-05)
Mash for 60 min at 152 F
Fermented at 65 F for 2 weeks, then bottled.
Cloudy straw yellow color with creamy white head. Average hop aroma with hints of flowers, pine, and citrus. Average wheat and malt aroma with hints of caramel, straw, and nuttiness. Slight doughy yeast aroma. Hints of coriander. Medium body. Wheaty flavor with average duration, lightly sweet, lightly bitter finish. 42/50
I found this recipe from 2008 and haven't had much luck finding any others.
It was posted by "iamjonsharp". Here's the link.
https://www.homebrewtalk.com/showthread.php?t=75279
What I would like to know if this would be a good wheat recipe to use and what would you suggest for adding the cranberries. I would like to use fresh cranberries not extract. I have read about freezing them, boiling them, adding to the end of the boil and adding to the secondary.. Just not sure of how. Any suggestions?
All-Grain - American Wheat
--------------------------------------------------------------------------------
Recipe Type: All Grain
Yeast: S-05 SafAle American
Batch Size (Gallons): 5.5
Original Gravity: 1.046
Final Gravity: 1.009
IBU: 15
Boiling Time (Minutes): 30
Color: 4 SRM
Primary Fermentation (# of Days & Temp): 14 days, 65 F
Tasting Notes: See below.
Recipe for 75% efficiency, 5.5 gallons
4.5 lbs Wheat Malt, German (2 SRM)
3.5 lbs Pale Ale Malt, US (2 SRM)
1 lb Flaked Wheat (1.6 SRM)
0.5 lbs Munich Malt (9 SRM)
0.5 lbs Rice Hulls
1.5 oz Hersbrucker (3.5%) for 30 min
0.5 oz Tettnang (3.2%) for 15 min
0.5 oz Tettnang (3.2%) for 0 min
SafAle American Ale Yeast (S-05)
Mash for 60 min at 152 F
Fermented at 65 F for 2 weeks, then bottled.
Cloudy straw yellow color with creamy white head. Average hop aroma with hints of flowers, pine, and citrus. Average wheat and malt aroma with hints of caramel, straw, and nuttiness. Slight doughy yeast aroma. Hints of coriander. Medium body. Wheaty flavor with average duration, lightly sweet, lightly bitter finish. 42/50
