makemorebeer
Brewer
- Joined
- May 21, 2018
- Messages
- 32
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I'm trying to write a recipe for a beer to be had around thanksgiving and Christmas. Last year I made a very nice Vanilla Porter. This year i'm thinking fruits. So I started looking at seasonals and top lists and I finally ended up on Cranberry as the flavor i'd like to shoot for this year. The problem I'm running into is when and how much cranberry to use. I've decided that i don't want to use an extract juice. the beer itself will be a pretty light Ale. the original recipe i started writing from noted to boil the cranberry for 30 then add another pound at flameout. further reading on the subject informed me of the high pectin in cranberries along with warning to not boil them due to the Pectins. what would the people here recommend?
Here's what I've got so far
10# 2-row Pale malt
2# caramel 20
2# vienna malt
.5oz northern brewer pellets @ 60min
1.5oz northern brewer pellets @ 30min
.8oz citra @ flamout
1 vanilla bean (split and scrapped) - 7 days in secondary
*this is the same method i used for my vanilla porter, but i left it a full 14 days
have not decided on a yeast yet, and need to figure out how much cranberry to add and when. Thanks in advance.
Here's what I've got so far
10# 2-row Pale malt
2# caramel 20
2# vienna malt
.5oz northern brewer pellets @ 60min
1.5oz northern brewer pellets @ 30min
.8oz citra @ flamout
1 vanilla bean (split and scrapped) - 7 days in secondary
*this is the same method i used for my vanilla porter, but i left it a full 14 days
have not decided on a yeast yet, and need to figure out how much cranberry to add and when. Thanks in advance.