Cranberry Cream Ale
Recipe Notes:
John M. won the SFH Jan 2002 Open competition with this one.
Recipe Specifications
| Batch Size (Gal): |
10 |
| OG: |
1.05 |
| FG: |
1.012 |
| SRM: |
3.2 |
| IBU: |
18.5 |
| Boil Time imin) |
90 |
| Efficiency (%) |
80 |
Grains & Adjuncts
| Grain | Amt | Pct |
|---|
| 6-row Pilsner malt |
16 lbs |
80.0% |
| Flaked Maize |
3 lbs |
15.0% |
| CaraFoam malt |
0.5 lbs |
2.5% |
| CaraPils Dextrine malt |
0.5 lbs |
2.5% |
Hops
| Hop Name | Amt | AA (%) | Time (min) |
|---|
| Hallertauer (whole) |
1.5 |
4.5 |
70 |
| Cascade (whole) |
1 |
5.4 |
15 |
Yeast
Wyeast British Ale II (1335) yeast
Process Details
Heat 6.65 gallons water to 137°F, add crushed grains and stabilize at 130°F for 30 mintues. Raise to 150°F for 90 minutes. Mash out at 168°F and sparge with 10 gallons 168F water to collect 14 gallons wort. Boil 20 minutes and add Hallertauer hops. Boil 55 minutes and add Cascade hops. Boil 15 minutes chill.
Fermentation Details
Add 8 oz cranberry extract to secondary fermenter before racking to corny kegs.