Cranberry Zinger Ale - Beer Recipe - Brewer's Friend

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Cranberry Zinger Ale

159 calories 12.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.91 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Mike Maag
Hop Utilization: 98%
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Monday November 14th 2022
1.049
1.007
5.5%
12.3
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pilsner4 lb Pilsner 37 1.8 39%
3.50 lb American - Wheat3.5 lb Wheat 38 1.8 34.1%
12 oz Torrified Wheat12 oz Torrified Wheat 36 2 7.3%
2 lb Honey2 lb Honey - (late boil kettle addition) 35 2 19.5%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 12.31 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
4 lb whole cranberries Flavor Secondary 7 days
2 each Granny Smith apples (cored) Flavor Secondary 7 days
2 each Navel oranges Flavor Secondary 7 days
0.10 tsp Pectic Enzyme Water Agt Secondary 7 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.4 g | 29.6 qt) 8.19 32.8  
Mash volume with grains (equipment estimates 8.06 g | 32.2 qt) 8.85 35.4  
Grain absorption losses -1.03 -4.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.12 g | 24.5 qt) 6.91 27.6  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

Mash grains at 152 °F for 60 minutes. Bring the wort to a boil. Add hops and boil for 30 minutes. Add yeast nutrients with 10 minutes left in the boil. Stir in honey at knockout. Chill wort, aerate well, and pitch yeast. Ferment at 68–70 °F. When fermentation is complete (or nearly complete), make cranberry relish. Do this by rinsing the fruit in water, then combining cranberries, apples (minus the cores) and whole oranges (rind and all) in a food processor. Blend to the consistency of cranberry relish, or slightly “chunkier.” Place fruit in sanitized bucket fermenter and rack beer onto it. (You can put the fruit in a nylon steeping bag to keep it contained. You do not need to sanitize the fruit itself.) Add pectic enzyme. Let fruit contact the beer for 7–10 days, then rack beer to bottles or keg. Carbonate to 2.8 volumes of CO2.

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  • Last Updated: 2023-01-08 19:12 UTC