This recipe appears in the July/August 2017 issue of Zymurgy magazine in the article Follow the Path to Minimalist Homebrewing by Clint Cherepa.
Recipe courtesy Gilad Nachmani
This is very much a cranberry ale, but it’s not too sweet, rather sour and refreshing. Light floral tones with a strong sweet-and-sour berry aroma give way to a peppery flavor with a fruity and juicy sour finish. Easy to drink, and even when it warms up a little, it still has the fruity sour taste.
Brew-in-a-Bag Cranberry Ale | Fruit Beer
- 1.25 kg (2.76 lb.) pale malt
- 150 g (5.3 oz.) crystal malt
- 100 g (3.5 oz.) Vienna malt
- 200 g (7 oz.) light dry malt extract
- 10 g (0.35 oz.) Target, 12.2% a.a. @ 60 min
- 10 g (0.35 oz.) Simcoe, 12.3% a.a. @ 30 min
- 10 g (0.35 oz.) Simcoe, 12.3% a.a. @ 0 min
- 5 g (0.2 oz.) Danstar Nottingham dry yeast
- 100 g (3.5 oz.) dried cranberries @ 30 min
- 50 g (1.8 g) dried cranberries @ 0 min
- 150 g (5.3 oz.) dried cranberries, “dry hop” 1 week
- 5 g (0.2 oz.) dextrose for rehydrating yeast
- 39 g (1.4 oz.) dextrose for bottle priming with 2 volumes (4 g/L) CO2
- Original Gravity: 1.043 (10.7° P)
- Final Gravity: 1.010 (2.6° P)
- ABV: 4.3%
- IBU: 56
Mash crushed malts at 65° C (149° F) with 4 L (4.2 qt.) of water for 120 minutes in an insulated pot (wrap in a towel if necessary to maintain temperature). Remove grain bag, drain, and squeeze to yield roughly 3 L (3.2 qt.) of concentrated wort. Top up with 2 L (2.1 qt.) of water for a pre-boil volume of 5 L (5.3 qt.), add dry malt extract, and stir to dissolve.
Dissolve yeast and 5 g (0.2 oz.) dextrose in 500 mL (2 cups) filtered water at 24° C (75° F), and leave to activate while you conduct the boil.
Boil wort for 60 minutes, adding hops and dried cranberries as indicated. Chill, top up to 8 L (2.1 gal.) total volume, pitch yeast, and ferment at 20° C (68° F). A week after brewing, add 150 g (5.3 oz.) dried cranberries and allow to condition for an additional week before bottling.