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Spiced CranXmas

This spiced red belgian ale was made the same day as my Chimhey, also posted, and uses the same yeast. I got this recipe because the Cranberry and spices intrigued my tastebuds. I am very pleased with the results, and think it is a fabulous Christmas Beer. This beer has a gorgeous red burgundy color, almost wine-like, which is a good way to describe it's taste and flavor.

Brewer: Gary Slafka Email: gslafka@aol.com
Beer: Spiced CranXmas Style: Belgian Ale
Type: Extract w/grain Size: 5.0 gallons
Color:
24 HCU (~13 SRM)
Bitterness: 12 IBU
OG: 1.082 FG: 1.026
Alcohol: 7.2% v/v (5.7% w/w)
Grain: 1.0 lb. American crystal 40L
1.0 lb. Dextrine malt (Cara-Pils)
Steep: Grains steeped until boil
Boil: 60 minutes SG 1.117 3.5 gallons
2.0 lb. Brown sugar
7.0 lb. Light malt extract
12.0 oz. Light dry malt extract
1.0 ounce dried orange peel last 10 minutes
3/4 ounce ground coriander last 10 minutes
2 1/4 pounds fresh cranberries (puree in blender with water)
Cranberries were put in a grain bag and added at the end of the boil, with all extra juice as well
Hops: 1.0 oz. Hallertauer (3.6% AA, 60 min.)
1.0 oz. Saaz (3.9% AA, 15 min.)
Yeast: #1214 Wyeast Belgian Abbey
Log: 11/15/2002 Brewed
12/06/2002 Bottled
OG was actually 1070
FG was actually 1014, so posted alcohol % is correct
Carbonation: 5 ounces of priming sugar
Tasting: This is a very aromatic beer due to the spices. It is very smooth and neither the cranberries or spices overpower the beer itself. And it still has a nice Belgian yeast signature finish. If I make any changes at all, it might be to add more DME to get the alcohol to around 8%, but that will be the only change.

Recipe posted 01/16/03.