Frozen cranberries were chosen because the cell walls would be ready to burst so as to get as much flavor as possible, while a relatively cool mash allows for maximum fermentable sugar extraction. The finished product came in at about 1.012 FG with flavor very much like a semi-dry white wine with lots of vinous overtones.
INGREDIENTS
For 5 gallons (19 L)
5.5 lb. (2.5 kg) Belgian Pilsner malt
5.5 lb. (2.5 kg) British pale malt
1.33 lb. (0.6 kg) Belgian wheat malt
0.45 lb. (0.2 kg) Belgian crystal malt 20° L
0.25 lb. (0.1 kg) acidulated malt
2.25 lb. (1.0 kg) frozen organic cranberries
0.9 lb. (0.4 kg) amber candi sugar
0.5 oz. (14 g) Styrian Golding pellet hops (75 min.)
1.0 oz. (28 g) Styrian Golding pellet hops (60 min.)
0.5 oz. (14 g) Czech Saaz pellet hops (1 min.)
White Labs WLP565 Belgian Saison I Yeast
SPECIFICATIONS
Original Gravity: 1.085
IBU: 28
Boil Time: 75 minutes
Efficiency: 75%
DIRECTIONS
Mash grains and cranberries at 150° F (65° C) for 60 minutes. Sparge with 170° F (76° C) water.
Extract Version:
Steep crystal malt and crushed cranberries in your brew pot, removing the grains and fruit at 170° F (76° C). Add 10 lb. of light liquid malt extract and proceed with the boil (if doing a partial boil, increase initial hop addition by 0.75 oz.).
TAG: Beer Recipes / Fruit Beer Recipes / Fruit Beer /
The Fall (Cranberry Saison)
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