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Christmas Cranberry Cru
I've made this brew several times and most everyone likes it. I like it as a desert or sipping beer. Serve at room temperature in a snifter. The cranberries give it a nice red color similar to Rodenbach. This beer is good when fresh and ages quite well. I have a few bottles left that are a few years old and still very good. (Some say even better)
| Brewer: | Carl Laman | Email: | clayman@corc.net | |||||
| Beer: | Christmas Cranberry Cru | Style: | - | |||||
| Type: | Extract w/grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 7 IBU | |||||
| OG: | 1.065 | FG: | 1.006 | |||||
| Alcohol: | 7.6% v/v (6.0% w/w) | |||||||
| Water: | 1 tsp gypsum added to water before steeping grain. | |||||||
| Grain: | 1 lb. Dextrine malt (Cara-Pils) 1 lb. American crystal 40L |
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| Steep: | Add crushed grains to 1 1/2 gallon water. Bring to 160°F, hold for 30 mins. Sparge grain with 1 gallon 170°F water. | |||||||
| Boil: | 60 minutes | SG 1.119 | 3 gallons | |||||
| 6.6 lb. Light malt extract 1.75 lb. Belgian candi sugar |
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| 1 tsp Irish moss added last 15 mins of boil 3/4 oz, dried orange peel added last 10 mins. 3/4 oz. ground coriander added last 10 mins 2.25 lbs fresh cranberries (Make a purée in blender with water)(strain into muslin bag and add at the end of the boil) After cooling, squeeze and rinse cranberries and spice bags with cold water Top off carboy with cold water to make 5.5 gallons |
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| Hops: | 1 oz. Hallertauer Mittelfruh (2.8% AA, 60 min.) 1 oz. Saaz (3.3% AA, 10 min.) |
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| Yeast: | Wyeast #1214 Belgian Abbey yeast from 3/4 gallon starter | |||||||
| Log: | Brew Date:11/26/98 Fermentation Temp: 65°F Fermentation: 17 days in glass Actual O.G. 1.062 Actual F.G. 1.006 Bottling date: 12/13/98 added 3/4 cup corn sugar |
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| Tasting: | 12/23/98 Tasted,a bit "yeasty" still needs some aging. Was hoping to give out at Xmas, but will have to wait. 1/1/99 Tasted, Good color,reddish amber.Nice "Belgian"aroma with hint of cranberry.Clean, crisp flavor, nice, light Belgian flavor, a hint of Cranberry tatrtness in the finish. Alcohol leaves a nice warming in the finish. I think it is ready now, but aging should improve it even more. |
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Recipe posted 01/01/99.
