Description:
I have made a cranberry wheat for the holidays the past two seasons.

BIG cranberry aroma with this recipe.

I used Edme Ale yeast, but Wit or Lambic strains would lend more “character”, I think.
Ingredients:

* 9# Schreier 2-row malt
* 9# dWC Wheat malt
* ~20 IBU’s kettle hops (I used 1.35 oz Perle @ 7.5% alpha)
* Edme ale yeast
* 12 pounds cranberries

Procedure:
*No* finishing hops (want to taste the cranberries) Mash at 124 F/30 min, 145-50 F/30 min, 158-60 F/30 min.

Added 12# of chopped cranberries after krauesen fell. **note, a cheesecloth bag with some sort of weighting would be advisable to **keep the berry pieces from floating up & out of the liquid.

Fermented another 2 wks, then secondaried ’til clear & bottled.