(5 gallon, extract with grains)
OG = 1.042 FG = 1.011
SRM = 7 IBU = 34
6.6 lbs. John Bull wheat malt extract syrup
0.5 lb. Munich malt
0.5 lb. CaraPils
3 lbs. cranberries (frozen)
9.0 AAU Northern Brewer hops (bittering) (1.2 oz. of 7.5% alpha acid)
1 pkg Whitbread Ale yeast
0.75 cup corn sugar (for bottling)
Step by Step
Several days before brewing, clean the cranberries and run them through a blender. Put the berries in a large nylon bag and put them in the freezer until they freeze solid. Thoroughly clean and sanitize all equipment.
Add 1.5 gallons of water to a stockpot. Crush the grain malts just enough to crack the husk. Put cracked grain in the muslin bag and put it in the pot. Bring the water to a boil and remove the pot from the heat. Remove grain bag and discard. Add the wheat malt syrup extract and stir well to dissolve. Return the pot to the heat and bring to a boil. Watch the pot carefully as it might boil over.
Once the wort begins to boil, add the bittering hops. From the time of adding the hops, the total boiling time is 60 minutes. Remove the pot from the heat. Pour the hot wort through a fine mesh strainer (to remove the hops) and into your fermenter, to which 2.5 gallons of cool water has already been added. Add the nylon bag of frozen cranberries. When all of the hot wort is in the fermenter, add additional cool water as necessary to make five gallons. Stir to mix hot and cold spots and aerate. When the temp is around 70° F, add yeast after shaking the package.
Ferment for one week at 68° F. When fermenting has ceased, remove bag and rack to secondary. When secondary fermention is complete (between three days and one week), bottle with 0.75 cups corn sugar.
— Stout Billy's: Portsmouth, New Hampshire