Cranberry Clamor Gruit Ale - Beer Recipe - Brewer's Friend

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Cranberry Clamor Gruit Ale

172 calories 17.8 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit and Spice Beer
Boil Time: 10 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Northern Brewer
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday January 13th 2019
1.052
1.013
5.1%
0.0
9.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light 35 4 80%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 13.3%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 6.7%
0.10 lb German - De-Husked Caraf III0.1 lb De-Husked Caraf III 32 470 13.3%
$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Dried Cranberries Other Boil 10 min.
0.50 oz Mulling Spice Spice Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 5 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
LOUISVILLE,KY WATER COMPANY 2017 WATER QUALITY
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 13 26 33 59 63
Water profile is local tap water.
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.74 g | 19 qt) 2.49 10  
Mash volume with grains (equipment estimates 4.74 g | 19 qt) 2.54 10.1  
Grain absorption losses (steeping) -0.08 -0.3  
Volume increase from sugar/extract (early additions) 0.59 2.3  
Pre boil volume (equipment estimates 5.25 g | 21 qt) 3 12  
Boil off losses -0.25 -1  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 2.49 10
Equipment Profile Used: System Default
 
Notes
  1. Used 2.5 gallons water for boil.
  2. Steep grains for 20 minutes or until 170F.
  3. Bring to boil, then remove heat and add fermentables.
  4. Return to boil. Add cranberries and mulling spices once boiling. Boil for 10 minutes.
  5. Use 2+ gallons cold water to top off fermenter/help bring wort temperature down after it reaches 100F from boiling.

    Beer should be left to condition for at least two weeks after primary is complete (no need for a secondary fermenter).
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  • Last Updated: 2019-01-15 00:27 UTC