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 158°F or so. Hold at 155°F - 158°F for 60 mins., until conversion is complete according to iodine test. Sparge out with 175°F 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 150°F 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 @ 68°F

Recipe posted 08/21/02.