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Cran Honey Ale
I am feelin fruity, so I am gonna brew a cranbeer with my favorite additive...... HONEY!!!!!!!
1# Turbo Pils (Durst)
3# Extra Lite DME
1# White Belgian Candi
2# Honey
2oz Tradition hops
5# purree cranberries
SafeAle US-05
The only time I have cranberry anything is at Thanksgiving. I usually have one or two Sam Cranberry Lambics, but that's it. I had one a couple of weeks ago, and I shouldn't have. It almost makes not like it at all.....I'm sure with that honey, it will be even sweeter than normal....
Might want to think about some pectic enzyme for clarity. Re: your other post.
Honey & cranberry - Tart if the attenuation is real high, tart & sweet if low.
I made a cranberry zinger type beer (yes it had honey in it too) a couple years back. I used pectic enzyme in it to prevent haze, worked great. I'll see if I can find the recipe.
Actually, I posted the recipe on my beer site a while back and I had forgotten about it.
Here you go:
http://www.brew-dudes.com/thanksgiving- … at-ale/117
I think your recipe looks good, just thought you might be able to use this to help with pectic enzyme amounts and fruit amounts if you want.
If I brew this again, I would back off on the cranberries about a quarter of a pound, just because it was a little too tart for me, but still good. I think 5lbs might scare the hell out of your taste buds.
So would you think 2-2.5#'s would be more than enough???? I mean, I have plenty of fermetible sugars in there to begin with so i am not looking for the cranberries to add much other than flavor. What ever is left over I'll just throw into my Lambic bucket...lol.
Oh yeah...
2.5lbs will rock it for sure.
You can go to 3lbs if you think you really want big cranberry flavor.
The nice thing about cranberries if that you should whir them up in a food processor real quick to expose the inner berry. They are so acidic that they really pose a big contamination threat. Just add them in secondary as a relish and you will be good to go. You get an ever so faint pink color in the head of the beer. It'll be cool.
Good to know... I was just about to ask when I should add the fruit. Secondary it is.
OG 1.060, will let it ferment out and clear in the primary then rack to secondary with another batch of yeast.
brewskinewbski wrote:
OG 1.060, will let it ferment out and clear in the primary then rack to secondary with another batch of yeast.
Why the second batch of yeast?
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