Cranberry Beer Recipe D.I.Y.

Cranberry Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Cranberry Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Yield: 5 US Gallons

Ingredients:

• 4.0 lb. Pilsner malt
• 3.5 lb. wheat malt
• 0.75 lb. flaked wheat (or torrified wheat)
• Willamette hops 0.75 oz. (of 5% alpha acids)
• 2.0 lbs. honey (your choice of variety)
• Fermentis Safale US-05 dried ale yeast
• 4.0 lbs. cranberries (whole, preferably not frozen)
• 2 medium Navel oranges
• 2 medium Granny Smith apples

Directions

Step 1

• 4.0 lb. Pilsner malt
• 3.5 lb. wheat malt
• 0.75 lb. flaked wheat (or torrified wheat)

Bring 3 gallons to a boil put in the grains mash at 152 °F for 60 minutes.

After 60 minutes bring mash up to 170 degrees and remove the grains.

Step 2

• Willamette hops 0.75 oz. (of 5% alpha acids)

Bring the water to a boil and add hops for 60 minutes.

Step 3

• 2.0 lbs. honey

Add honey after you shut the fire.

Fermentation Through Bottling Your Cranberry Beer Recipe

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.

Step 4

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

• Fermentis Safale US-05 dried ale yeast

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week.

The less exposure to oxygen the better it will taste so be careful when you rack.

Step 5

• 4.0 lbs. cranberries (whole, preferably not frozen)
• 2 medium Navel oranges
• 2 medium Granny Smith apples

Chop and puree the fruit and add to secondary carboy.

After secondary fermentation of about a week sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 6

• 1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Image by Free-Photos from Pixabay

Binyomin Terebelo

I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.