Recipe - Cranbeery Ale

5 pound Pale malt extract syrup
1 pound Corn sugar
2 ounce Hallertauer hops (boil)
One half ounce Hallertauer hops (finish)
6 pound Cranberries
Ale yeast
Corn sugar (priming)

Crush cranberries. Boil wort. Add cranberries to wort at time finishing
hops are added. Turn off heat and steep at least 15 minutes. Pour wort
into fermenter with enough water to make 5 gallons. Pitch yeast. After
about 5 days, strain into secondary fermenter, avoiding sediment. Bottle
after about 1 more week. Age bottles about 2 weeks. This isn't the best
beer I've ever had, but the red color and mixture of cranberry, champagne,
and beer tastes (in that order) together make wonderful conversation
pieces. A perfect treat for the holidays. The cranberry taste is quite
dominating: I might try just 2 or 3 pounds of cranberries in the future.
This recipe is based on Papazian's Cherries in the Snow. Primary Ferment:
5 days Secondary Ferment: 1 week

Recipe By : Tim Phillips

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip