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Cranberry Zinger Ale

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

Original Gravity:

1.049

Final Gravity:

1.007

ABV (standard):

5.5%

IBU (tinseth):

12.3

SRM (morey):

3.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Willamette (Pellet)		12.31	100%
1 oz / $ 0.00

Other Ingredients

Amount	Name	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

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 and Sharing

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Public: Yup, Shared
Last Updated: 2023-01-08 19:12 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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