Cranbeery 2004

Next version of the classic. Not so much a pLambic as a substitute for one. Cranberries have a natural acidity that scrapes the fuzz off your tongue and makes it go down very quickly. The high acidity also allows 1-5 years' aging to gain complexity and a bit of mellowness.

Brewer:	sean		Email:	-
Beer:	Cranbeery 2004		Style:	Belgian Fruit Lambic
Type:	All grain		Size:	24 liters
Color:	4 HCU (~4 SRM)		Bitterness:	8 IBU
OG:	1.058		FG:	1.012
Alcohol:	5.9% v/v (4.7% w/w)
Water:	Treat as required with phosphoric acid.
Grain:	9 lb. 8 oz. American 2-row 8 oz. Wheat malt
Mash:	80% efficiency
	Mash in 158F.
Boil:	60 minutes	SG 1.082	17 liters
	2 lb. syrup
	15 min. 1.25 g steeped Irish Moss
Hops:	25g Old cheesy hops (3% AA, 45 min.)
Yeast:	Wyeast Thames Valley
Log:	After primary fermentation, sanitize 3 kg frozen cranberries with StarSan, blend up in food processor and divide between 2 carboys. Rack beer, dividing between carboys. When secondary fermentation done, rack again, combining in single carboy to settle more sediment. Bottle when stable.
Carbonation:	1.25 cups dextrose to 20 L

Recipe posted 12/12/03.