How to Make Cranberry Beer

Cranberries are a group of evergreen shrubs in the Oxycoccus genus. The berries are edible, but the acidic taste can overwhelm the sweetness even when fully ripe. Cranberry beer is usually a rose color and can be cloudy. The following recipe should spend at least a week in the bottle and will be sweet with a distinct fruit flavor. Does this Spark an idea?

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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Instructions

    • 1

      Thaw the cranberries and add enough water to make 1/2 gallon of slush.

    • 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.

    • 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.

    • 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.

    • 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.

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