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Date: 12 Oct 2006 09:27:13
From: brian@yahoo.com
Subject: Cranberry Wheat recipe help
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I'd like to try a Cranberry Wheat ale for Thanksgiving. Please give me
some feedback on this basic recipe structure:
50/50 mix of 2row and Wheat malts for the base grains to give a gravity
of about 1.050-1.060
1 Lb of Light crystal (20 or 40) for sweetness to offset cranberries
Bittering: Lightly hopped with Perle (~15 IBU)
No flavor or aroma addition
Ferment with a fairly clean ale yeast (German Ale or 1056)
2-3 lb cranberries pureed and added to secondary
Any thoughts on this? More or less cranberry? or Crystal? What about
the 50/50 malt balance, is that good for a whear beer?
In the end I want a nice pale wheat beer thats easy to drink with a
noticable cranberry flavor without being overpowering. Something that
will go great with turkey!
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Date: 12 Oct 2006 09:28:20
From: brian@yahoo.com
Subject: Re: Cranberry Wheat recipe help
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On 12, 12:27 pm, "b...@yahoo.com" <brian.s...@gmail.com > wrote:
> I'd like to try a Cranberry Wheat ale for Thanksgiving. Please give me
> some feedback on this basic recipe structure:
>
> 50/50 mix of 2row and Wheat malts for the base grains to give a gravity
> of about 1.050-1.060
> 1 Lb of Light crystal (20 or 40) for sweetness to offset cranberries
> Bittering: Lightly hopped with Perle (~15 IBU)
> No flavor or aroma addition
>
> Ferment with a fairly clean ale yeast (German Ale or 1056)
>
> 2-3 lb cranberries pureed and added to secondary
>
> Any thoughts on this? More or less cranberry? or Crystal? What about
> the 50/50 malt balance, is that good for a whear beer?
>
> In the end I want a nice pale wheat beer thats easy to drink with a
> noticable cranberry flavor without being overpowering. Something that
> will go great with turkey!
Forgot to add its a 5 gal recipe
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Date: 12 Oct 2006 18:28:05
From: John 'Shaggy' Kolesar
Subject: Re: Cranberry Wheat recipe help
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On 12 2006 09:27:13 -0700, <brian.sico@gmail.com > wrote:
> I'd like to try a Cranberry Wheat ale for Thanksgiving. Please give me
> some feedback on this basic recipe structure:
>
> 50/50 mix of 2row and Wheat malts for the base grains to give a gravity
> of about 1.050-1.060
> 1 Lb of Light crystal (20 or 40) for sweetness to offset cranberries
> Bittering: Lightly hopped with Perle (~15 IBU)
> No flavor or aroma addition
>
> Ferment with a fairly clean ale yeast (German Ale or 1056)
>
> 2-3 lb cranberries pureed and added to secondary
>
> Any thoughts on this? More or less cranberry? or Crystal? What about
> the 50/50 malt balance, is that good for a whear beer?
Looks pretty similar to a beer I made. I don't remember the exact
amount of cranberries I used, but it may have been a couple lbs higher.
Generally for my fruit beers I tend to use around 5 - 6 lbs as a starting
point. I'd have to find my notes to see if I backed down on that any.
> In the end I want a nice pale wheat beer thats easy to drink with a
> noticable cranberry flavor without being overpowering. Something that
> will go great with turkey!
One thing I did with mine that I really liked was to use a Wit yeast. It
added a bit of it's own tartness that really complimented the cranberry
flavor well. With your comment about the Crystal it sounds like you are
going for a slightly sweeter beer though.
John.
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Date: 12 Oct 2006 18:30:09
From: Ed Edelenbos
Subject: Re: Cranberry Wheat recipe help
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrneit2h2.2st.spam@weizen.shagg.net...
> On 12 2006 09:27:13 -0700, <brian.sico@gmail.com> wrote:
>
> One thing I did with mine that I really liked was to use a Wit yeast. It
> added a bit of it's own tartness that really complimented the cranberry
> flavor well. With your comment about the Crystal it sounds like you are
> going for a slightly sweeter beer though.
>
> John.
My batches are extract based so take this for what it's worth (every penny
paid, grin)... For my inaugural batch of the season I used Wyeast 1010
(American Wheat) and the tastings out of the primary and secondary were
really nice... Just barely wheaty (if that makes any sense), very clean.
That was before adding the raspberry flavor (which typically sweetens things
up a good bit). I made a second batch of wheat (that won't be flavored) on
top of some of the saved yeast which went into the secondary today. It was
really top notch (to my palate at least.)
A long about way of saying 1010 is worth a try (IMO).
Ed
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Date: 13 Oct 2006 06:03:08
From: brian@yahoo.com
Subject: Re: Cranberry Wheat recipe help
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On 12, 6:30 pm, "Ed Edelenbos" <e...@spookeasy.net > wrote:
> "John 'Shaggy' Kolesar" <s...@shagg.net> wrote in messagenews:slrneit2h2.2st.spam@weizen.shagg.net...
>
> > On 12 2006 09:27:13 -0700, <brian.s...@gmail.com> wrote:
>
> > One thing I did with mine that I really liked was to use a Wit yeast. It
> > added a bit of it's own tartness that really complimented the cranberry
> > flavor well. With your comment about the Crystal it sounds like you are
> > going for a slightly sweeter beer though.
>
> > John.My batches are extract based so take this for what it's worth (every penny
> paid, grin)... For my inaugural batch of the season I used Wyeast 1010
> (American Wheat) and the tastings out of the primary and secondary were
> really nice... Just barely wheaty (if that makes any sense), very clean.
> That was before adding the raspberry flavor (which typically sweetens things
> up a good bit). I made a second batch of wheat (that won't be flavored) on
> top of some of the saved yeast which went into the secondary today. It was
> really top notch (to my palate at least.)
>
> A long about way of saying 1010 is worth a try (IMO).
>
> Ed
I actually have my working recipe in front of me now...
5 Gal Batch
Assuming 65% efficiency
4Lb Marris Otter
4Lb Wheat Malt
2Lb 10L Crystal
Mash at 155 F for 1 hour
Boil for 60 minutes with 0.6oz 8%AA Perle pellet hops
1.048 OG (pre- cranberry)
19 IBU (pre-cranberry)
Add 3 Lb Cranberries (pureed) at secondary
OG Including cranberries - 1.070
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Date: 14 Oct 2006 00:08:00
From: Adam Preble
Subject: Re: Cranberry Wheat recipe help
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brian@yahoo.com wrote:
> I'd like to try a Cranberry Wheat ale for Thanksgiving. Please give me
> some feedback on this basic recipe structure:
3 pounds should be fine for a cranberry note. You should consider
sweetening it if you want the cranberry flavor to be more dominant. If
this puree has been really beaten up, add some pectic enzyme to prevent
haze.
Don't let it sit on the skins too long, and don't try to press our the
extra juice from the cranberries. It'll probably be too bitter for
Thanksgiving, although it would age into something nice. I made a
cranberry wine and find it's pretty acidic. If you didn't want the tart
smack across the face, you're probably looking at tossing in some
Splenda. A lot of this will be a judgement call in secondary fermentation.
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