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Cranberry Wheat Ale

Brewer: Herb Gellner Email: -
Beer: Cranberry Wheat Ale Style: American Wheat
Type: Extract w/grain Size: 6.0 gallons
Color:
11 HCU (~8 SRM)
Bitterness: 13 IBU
OG: 1.065 FG: 1.010
Alcohol: 7.0% v/v (5.5% w/w)
Water: Use plain tap water. Add 1 t. Amylase enzyme to grains at start of mashing
procedure. Make sure it's well incorporated by stirring.
Grain: 1 lb. American 2-row
3 lb. Wheat malt
2 lb. Gambrinus Honey Malt
8 oz. Dextrine malt (Cara-Pils)
8 oz. Raw wheat
Steep: Add 1/2 lb. rice hulls to mash tun, add hot water to swell them up and make
a sparge bed. When hulls are swollen, add grains and hot water. Even out temp to
158F or so. Hold at 155F - 158F for 60 mins., until conversion is
complete according to iodine test. Sparge out with 175F water, until
all sugar is released from grains. Add to boiling kettle when complete.
Add extract off heat, then add rest of ingredients at times indicated.
Add honey at end of boil, at flameout. Add hops at times indicated.
Boil: 60 minutes SG 1.055 7.0 gallons
3 lb. Wheat Extract Dry
2 lb. Honey
Add 1 t. irish moss at 30 mins. left in boil.
Add 2 lbs. dried cranberries to secondary, rack beer over them.
Pasturize cranberries in 150F water for 20 mins. before adding to secondary.
Add pectine enzyme to tertiary, if needed to clear beer before bottling.
Hops: .5 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
.5 oz. Willamette (5% AA, 30 min.)
Yeast: Make yeast starter 2 days ahead of time. Have ready to pitch when needed.
Use White Labs California Ale yeast # WLP001.
Carbonation: 3.0 volumes Corn Sugar: 6.31 oz. for 5.5 gallons @ 68F

Recipe posted 08/21/02.