Things You'll Need:
- 6 lbs extra light dry malt extract
- 3 bags frozen cranberries
- 1 lb Munich malt
- 2 oz Fuggles hops
- yeast
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Step 1
Thaw the cranberries and add enough water to make 1/2 gallon of slush.
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Step 2
Place the malt extract in a grain bag and add 2 1/2 gallons of cold water. Heat the water to 160 degrees for one hour.
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Step 3
Put the Munich malt in a double layer of clean panty hose, add it to the pot and bring the water to a boil. Add half of the hops and boil for one hour. Add the other ounce of hops and the cranberry liquid and turn off the heat after a minute or two. Cool the pot to room temperature.
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Step 4
Boil, cool and filter another two gallons of water. Strain the wort into the primary fermentation vessel and top off with the water to 5 gallons. Aerate the wort, add the yeast and aerate again. Ferment for about one week.
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Step 5
Rack the beer, top off to 5 gallons and bottle. Wait at least one week before drinking. Note that the secondary fermentation occurs in the bottle for this recipe.








