For the holiday's I decided to brew something different that would be accessible to everyone in the family. It came out well, so I thought I'd share.
Cranberry Blonde Ale
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Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.50
Anticipated OG: 1.051 Plato: 12.67
Anticipated SRM: 6.1
Anticipated IBU: 23.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Mosher
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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84.2 8.00 lbs. Pilsen (2 Row) France 1.039 2
5.3 0.50 lbs. Wheat Malt America 1.038 2
2.6 0.25 lbs. CaraVienna France 1.035 20
2.6 0.25 lbs. Munich Malt Belgium 1.038 8
5.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.00 oz. Liberty Pellet 3.70 18.2 60 min.
0.55 oz. Liberty Pellet 3.70 5.1 30 min.
Extras
Amount Name Type Time
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1.00 Unit(s)Whirlfloc Fining 20 Min.(boil)
12.00 Oz Fruit, Cranberry, Frozen Fruit 3 Days(fermenter)
Yeast
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Safale S-05
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 9.50
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.26 - Before Additional Infusions
Saccharification Rest Temp : 146 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170
Total Mash Volume Gal: 3.76 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
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Cranberries were bought fresh, washed, soaked in StarSan for 3-minutes, and frozen in a sanitized container. Frozen cranberries were chopped in sanitized
food processor, put in a large hop bag, and placed in secondary for three days.
Secondary was cold crashed to 32-F for 12-hours and rough filtered. Beer allowed to rest at 32-F for one week post-filtering.
Temperature raised to 42-F and beer force carbonated to 2.5vol CO2.
Final beer is crystal clear, 5-6 SRM, with a pinkish/orangish hue.
Esters are slightly fruity with hint of cranberry.
Taste is slightly tart initially with hint of cranberry that quickly fades and transitions into a crisp/malty taste normally associated with a blonde.
Finish is clean. Hop bitterness and taste are not noticeable.
Mouthfeel is very light; not watery, but also not heavy.
Overall impression is a very drinkable, accessible fruit beer
