Cran-Wheat Bock

Wanted to make a wheat bock style with a hint of cranberry in aftertaste. Hopefully this beer turns out. Seems like it will because I'm not overdoing the fruit (this time).

Brewer:	Colby Fry		Email:	colbyfry@pa.net
Beer:	Cran-Wheat Bock		Style:	Weizenbock
Type:	Extract w/grain		Size:	5 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	13 IBU
OG:	1.065		FG:	1.016
Alcohol:	6.3% v/v (5.0% w/w)
Water:	Tap water from the Borough of Shippensburg, Pennsylvania.
Grain:	0.91 lb. Dextrine malt (Cara-Pils) 0.91 lb. Flaked wheat
Steep:	Crush grains and steep them for 30 minutes @ 150°F in a nylon bag.
Boil:	60 minutes	SG 1.130	2.5 gallons
	6.02 lb. Light malt extract 3.01 lb. Wheat extract
	Irish Moss in boiler for final 15 minutes. Use 1 tsp. Add yeast energizer for final 15 minutes. Use Energizer as directed some containers I have say 1TBSP and some say 1/2 tsp.
Hops:	0.89 oz. Cascade (5.7% AA, 60 min.) 0.89 oz. Cascade (5.7% AA, 15 min.)
Yeast:	3 PKGS Danstar Nottingham rehydrated and added to cool wort. Ferment @ 70F for 1 week Transfer to secondary for two weeks.** Tertiery fermentation is needed if fruit is added. Crash Cool to 34F for 1 week, add priming sugar and bottle. Let the bottled beer sit for 4 weeks before drinking.
Log:	Primary 1 week Secondary 2 weeks Tertiery for 1 week *** If fruit is added (3lb. cranberries reccomended)sanitize fruit, freeze for 48 hours and add to secondary and then pour beer over them. Move to a third fermenter careful not to bring any fruit with you. Tertiery fermentation for 1 week @ 34F.
Carbonation:	4.0 volumes	Corn Sugar: 6.41 oz. for 5 gallons @ 35°F
	Boil caps for 10 minutes, add small amount of gelatin (1/2 tsp) to priming sugar so that yeast will settle out of the beer and compact on the bottom.
Tasting:	will report later.....

Recipe posted 10/20/01.