4 lbs. fresh cranberries (pureed in food processor)
Whitbread ale yeast
3/4 cup corn sugar at bottling time
Boil 1 hr. Turn off heat. Add finish hops and cranberry puree. Steep covered 20 min. to pasteurise, sparge as usual. Rack to different carboy after primary ferment (1 week). DO NOT USE THIS RECIPE IF YOU FERMENT WITH A BLOWOFF TUBE. Use a 7-gal. carboy or plastic bucket instead. Recommendation --- add pectic enzyme in secondary to clear pectin haze
Black Bog Brew Cranberry Stout
7 lbs. light dry extract (laaglander)
1 lb crystal malt
0.5 lb roasted barley
0.5 lb chocolate malt
0.25 lb black patent malt
1.5 oz. chinook hops (alpha 13.0) (boil)
0.5 oz. cascade hops (finish)
5 lbs fresh cranberry puree
Whitbread ale yeast (dry)
3/4 cup corn sugar to prime
crack grains in mill. steep in brewpot 30 min at 150F. remove and rinse grains. Add extract and boil hops, boil 1 hr. Turn off heat. add puree and finish hops, steep covered 20 min to pasteurise. rack to secondary after 7 days.
Flaptovian Ale
5 lbs. laaglander dark extract
1 oz. cascade hops (boil)
4 oz. fresh blue spruce tips, crushed (young, high-altitude tips if possible) (boil)
0.25 oz. cascade hops (finish)
0.5 oz. blue spruce tips, crushed (finish)
whitbread ale yeast
3/4 cup corn sugar to prime.
Boil extract, 4 oz. tips, hops for 1 hr. Turn off heat, add finish hops and finish tips. steep 2 min, sparge. ferment as usual.
Cold Rain and Snow Winter Ale
2 cans Munton-Fison Old Ale kit (hopped)
1 oz. Willamette hops (boil)
2 oz. Willamette hops (finish)
Wyeast British Ale yeast
1/2 cup corn sugar to prime
Boil 1 hr. Turn off heat, add finish hops. steep 2 min. Sparge, ferment as usual.
Morning Dew Fruit Salad Mead
7.5 lbs. light clover honey
3 tsp. yeast nutrient
0.25 tsp. irish moss
2 lbs. peaches (crushed)
1 lb kiwi fruit (crushed)
1 lb. red flame seedless grapes (crushed)
1 lb apples (crushed)
3/4 cup corn sugar to prime
Boil honey, yeast nutrient, irish moss for 15 min. Pour hot wort on fruit in 5 gal. soda keg for primary. Pitch Red Star Champagne yeast when below 95F. Rack off of fruit into secondary (carboy) after 5 days of primary fermntation. Ferment in secondary 4-6 months (until clear). Bottle. Age 6 months minimum, 1-2 years if possible. (Mine is now just over 1 yr. old)