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.