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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?
Just in case..........
I am going to make a starter with a pretty low pH so I'll have some yeastie beasties acclimated to deal with the cranberry addition. My canned cranberries won't arrive for at least a week, backorder, and I am looking at a longer primary than planned because I came in pretty high on my OG. The idea, I guess is to get this brew to ferment out as much as possible for a dry type ale. Would pitching more yeast hurt in any way???
First off, the cranberries aren't going to offset the pH so much that it is a concern. And acclimating yeast doesn't really happen in a simple starter (or ever for taht matter). You want to pitch the best and healthiest yeast you can. So a standard starter is what you want. Healthy yeast is the best yeast. Always. (On top of that, what pH would you make it too? Short of knowing what the pH is going to be after the berries of added to the beer, you really don't have any clue what to even shoot for.)
Often making the best beer involves keeping it simple.
Do you think you need more yeast to get better attenutation in the current beer or to ferment out any sugars from the fruit addition?
There will be plenty of yeast available for the small amount of sugar contributed by the fruit that gets added.
As for your current attenuation. If the beer has been fermenting for a while already, I would rouse the yeast off the bottom by carefully swirlling the whole fermentor to get some up and into suspension. Prior to rousing I would raise the temp to 70-72F. That should give what yeast you have a good chance to get back to work.
How poor of an attentuation are we talking here, what was the last SG reading?
I'll have to look at the recipe again, but its likely you ahve reached the bottom of the fermentable material in the beer and no amount of further yeast is going to change the SG if that's the case. I think that is something to be aware of.
I recently had two beers that finished out in the low 1.020 range. I was mildly dissapointed and thought it was my fermentation that was a problem. But I after I reviewd the recipes, I realized I had maybe gotten a little out of control with some of my specialty grain additions, and its likely I just didn't have anything else to ferment.
Again, a good case of needing to keep it simple.
Did you go with the recipe you originally posted?
I wasn't sure.
DId you mini-mash that turbo-pils?
I stuck to the original recipe. And yes, I mashed the grains @ a steady 155 for 45 minutes. Mashed out @ 172 for 10 minutes and sparge with 2g's of 190 degree water.
Into the secondary today. I was quite suprised at my gravity reading. A 1.00!!!!!!!!!
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