Thanksgiving is a couple weeks away, so I’m reposting my Cranberry Zinger recipe, with an extended explanation of the ingredients and process. (The original recipe and the all-grain version were posted 2 years ago and 1 year ago, respectively.) [Read more…]
Thanksgiving is two weeks away and so today I’m posting the all-grain version of my Cranberry Zinger — a great beer to serve on Thanksgiving day. Quick and easy to brew, and virtually foolproof, this is a great seasonal beer.
The all-grain version differs slightly from the extract version. Basically, the OG is little lower, but don’t worry — it’s not brain surgery. Almost any wheat beer base from 10–13 °Plato (1.040–1.052), all-grain or extract, will work fine. This recipe actually makes a nice American wheat beer, so you could brew 10 gallons (38 L) and split half into a straight up American wheat beer and add fruit to the second half.
Cranberries are tart, and they are also a bit tannic. The orange pith in the recipe (part of the whole orange) gives some added bitterness beyond the hopping (which is low). The dry, tart, slightly puckering flavor (and mouthfeel) of the beer is accentuated by the high level of carbonation.
This beer ferments quickly (3–4 days) and, after the beer has contacted the fruit for about a week, you can keg it and it will be ready to go. If you keg your beer, you can brew the base this weekend and have it ready for Thanksgiving.