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More more advice on how to brew a great one for the season, see Make Your Best Holiday Ale.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.061
FG: 1.015
IBUs: 15
ABV: 6%
MALT/GRAIN BILL
10 lb (4.5 kg) Maris Otter
8 oz (227 g) Fawcett Crystal 45L
8 oz (227 g) Fawcett Crystal 120L
4 oz (113 g) chocolate rye
HOPS & ADDITIONS SCHEDULE
1.2 oz (34 g) Saaz at 60 minutes [15 IBUs]
3 lb (1.4 kg) fresh pureed cranberries at dry hop
1 oz (28 g) fresh minced rosemary at dry hop
YEAST
Wyeast 1084 Irish Ale
DIRECTIONS
Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 65°F (18°C), aerate well, and pitch the yeast. Ferment at 68°F (20°C) for about 2 weeks. Puree the cranberries, mince rosemary, and add both to the fermentor. After 1 week, crash, package, and carbonate to about 2 volumes.