Goals for this recipe:

• quantity: 5 gal
• starting SG: 1.060
• finishing SG: 1.010-1.015
• ABV: 5.5%
• bitterness: 40-45 IBU
• color: 28-34 (black)

Extract Recipe:

Malt bill:

• 3.5 lb. light malt extract syrup
• 3.25 lb. dark malt extract syrup
• 0.33 lb. (5 oz) black malt (crushed)
• 0.5 lb. (8 oz) chocolate malt (crushed)
• 1.25 lb. (20 oz) 40 L crystal malt (crushed)

Spices:

• 4 lb. fresh cranberries
• 1 oz. grated orange peel
• 1.5 tsp. allspice
• 2 tsp. cinnamon

Hop bill:

• 1 oz. Challenger (bittering)
• 1 oz. Goldings (bittering)
• 1 oz. Goldings (bittering)
• 1 oz. Fuggles (aroma, flavor)

Yeast:

• Wyeast #1028 (English Ale)

Procedure:

1. Place crushed grains in two muslin bags and add to 1.5 gallons of water.
2. Heat water to 150-170° F and hold for 30 minutes.
3. Remove grains and discard.
4. Add malt extracts. Bring to boil.
5. Add 1 oz. Challenger hops and 1 oz. Goldings hops. Boil 60 minutes.
6. With 40 minutes remaining, add 1 oz. Goldings hops.
7. With 10 minutes remaining, add spices and 1 oz. Fuggle hops.
8. Cool with wort chiller to ~ 75° F and add to 3 gallons of water in carboy. Top up to 5 gallons.
9. Pitch yeast.
10. After initial fermentation has slowed: boil cranberries for 10 minutes, drain, and add to secondary fermenter (bucket). Rack beer to secondary.
11. Age on cranberries for several days before racking to another container. Check flavor every few days to make sure you're not getting too much cranberry.
12. If another fermentation starts because of the sugars in the cranberries, allow this fermentation to complete before bottling.
13. Age in bottles approximately two weeks, though cranberry flavor will become more prominant as the beer ages.