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Cran-Wheat Bock

Wanted to make a wheat bock style with a hint of cranberry in aftertaste. Hopefully this beer turns out. Seems like it will because I'm not overdoing the fruit (this time).

Brewer: Colby Fry Email: colbyfry@pa.net
Beer: Cran-Wheat Bock Style: Weizenbock
Type: Extract w/grain Size: 5 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 13 IBU
OG: 1.065 FG: 1.016
Alcohol: 6.3% v/v (5.0% w/w)
Water: Tap water from the Borough of Shippensburg, Pennsylvania.
Grain: 0.91 lb. Dextrine malt (Cara-Pils)
0.91 lb. Flaked wheat
Steep: Crush grains and steep them for 30 minutes @ 150F in a nylon bag.
Boil: 60 minutes SG 1.130 2.5 gallons
6.02 lb. Light malt extract
3.01 lb. Wheat extract
Irish Moss in boiler for final 15 minutes. Use 1 tsp. Add yeast energizer for final 15 minutes. Use Energizer as directed some containers I have say 1TBSP and some say 1/2 tsp.
Hops: 0.89 oz. Cascade (5.7% AA, 60 min.)
0.89 oz. Cascade (5.7% AA, 15 min.)
Yeast: 3 PKGS Danstar Nottingham rehydrated and added to cool wort.
Ferment @ 70F for 1 week
Transfer to secondary for two weeks.**
Tertiery fermentation is needed if fruit is added.
Crash Cool to 34F for 1 week, add priming sugar and bottle.
Let the bottled beer sit for 4 weeks before drinking.
Log: Primary 1 week
Secondary 2 weeks
Tertiery for 1 week
*** If fruit is added (3lb. cranberries reccomended)sanitize fruit, freeze for 48 hours and add to secondary and then pour beer over them.
Move to a third fermenter careful not to bring any fruit with you.
Tertiery fermentation for 1 week @ 34F.

Carbonation: 4.0 volumes Corn Sugar: 6.41 oz. for 5 gallons @ 35F
Boil caps for 10 minutes, add small amount of gelatin (1/2 tsp) to priming sugar so that yeast will settle out of the beer and compact on the bottom.
Tasting: will report later.....

Recipe posted 10/20/01.