Description:
I am finding it very tasty. After a month it is somewhat sweet with a distince fruit flavor. I’m not sure that you can identify the flavor as cranberries without knowing which fruit it is.. It turned out somewhat cloudy but the color is a pretty rose.
Ingredients:

* 6 pounds, extra light dry malt extract
* 1 pound, Munich malt
* 1 ounce, Fuggles boiling
* 3 bags frozen cranberries
* 1 ounce, Fuggles as finishing hops
* yeast

Primary Ferment: 1 week
Procedure:
I thawed the berries and blended with enough water to make a little over 2 quarts of slush. Meanwhile I did a normal extract brew using the Munich malt as a specialty grain (i.e., put in a double layered pair of clean panty hose and stuck in the pot while I bring the cold water to a boil). At the end of the hour of boiling I put in the finishing hops and poured in the cranberry liquid for the final minute or two as I turned off the heat. I bottled after a week.

Description:
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.
Ingredients:

* 5 pounds, pale malt extract syrup
* 1 pound, corn sugar
* 2 ounces, Hallertauer hops (boil)
* 1/2 ounce, Hallertauer hops (finish)
* 6 pounds, cranberries
* ale yeast
* corn sugar (priming)

Primary Ferment: 5 days
Secondary Ferment: 1 week
Procedure:
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.

Description:
After brewing six successful ales with malt extracts, I decided to try something a bit different for Christmas. I had picked about 3 cups of cranberries just outside Halifax and since I don’t particularly like them on their own…

The resulting brown ale is pretty good - but I wouldn’t be posting this recipe if I hadn’t received some praise from fellow homebrewers. Anyway, the cranberries are definitely noticeable but not overwhelming. They lent a distinctly sharp sourness and a bit of extra sweetness. If I were to do it again I’d use a different hop and possibly in larger amounts.
Ingredients:

* 1 & 1/2 cups crystal malt
* 6.6 lbs Armstrong Amber malt extract
* 2 oz. Hallertauer hops (pellets)
* 3 cups fresh cranberries
* ale yeast
* 3/4 cup corn sugar to prime

Procedure:
Brought 1 gal water to boil with crystal malt, removed crystal malt, Added amber malt, Boiled 45 min., added 1 oz. hops, boiled 15 min., added 1 oz. H-T hops, boiled 2 min.

Cooked cranberries separately, added to primary with wort and filled to 5 gal(US).

Now, I know boiling fruit releases the pectin, but I couldn’t figure a way around the need to both pasteurize the berries and to break the skin. However, I can’t detect any negative influences in my beer. By using a two stage fermentation, I was able to siphon off the beer and leave all the fruit pulp behind. The only thing really missing from the beer is a hop aroma - the H-T hops were just too mild for the cranberries….

Beer Style: fruit beer, cherry wheat beer, honey
Recipe Type all-grain
Description:
The batch does not taste bad although the cherry taste is none to prominent.
Ingredients:

* 6 pounds, 2 Row English Pale Malt
* 4 pounds, Malted Wheat
* Gypsum (for adjusting PH)
* Irish Moss (Clarity)
* 10–1/2 pounds, Cherries
* 1 pound, Honey
* 1 ounce, Saaz Hops - Boiling
* 1/4 ounce, Saaz Hops - Finishing
* yeast

OG: 1.040
Procedure:
I mashed using 10 quarts at 140 F strike heat for a protein rest at 130 F. Then added an additional 5 quarts at 200 F to bring to a starch conversion at 150 F raised to 158 F, with a mash-out at 168 F. Sparged with 5 gallons of water at 168 F recovering over 7 gallons. Boiled for two hours. Chilled down to about 70 F, pitched yeast.

Beer Style: stout, fruit beer, cherry stout
Recipe Type extract
Description:
Here is a great fruit beer recipe! This recipe is designed for the intermediate brewer.
Ingredients:

* 3.3 lbs. John Bull plain dark malt extract syrup
* 2 1/2 lbs. Premier Malt hopped flavored light malt extract syrup
* 1 1/2 lbs. plian dark dried malt extract
* 1 lbs. crystal malt
* 1/2 lbs. roasted barley
* 1/2 lbs. black patent malt
* 1 1/2 oz. Northern Brewer hops (boiling): 13 HBU
* 1/2 oz. Willamette hops (finishing)
* 8 tsp. gypsum
* 3 lbs. sour cherries
* 2 lbs. choke cherries or substitute with 2 lbs. more sour cherries
* 1-2 pkgs. ale yeast
* 3/4 c. corn sugar or 1 1/4 c. dried malt extract (for bottling)

Procedure:
Add the crushed roasted barley, crystal and black patent malts to 1 1/2 gallons of cold water and bring to a boil. When boiling commences, remove the spent grains and add the malt extracts, gypsum and boiling hops and continue to boil for 60 minutes. Add the 5 lbs. of crushed cherries (pits and all) to the hot boiling wort. Turn off heat and let the wort steep for 15 minutes (at temperatures between 160-180 degrees F{71-88 C} in order to pasturize the cherries. Do not boil. Add the finishing hops 2 minutes before you pour the entire contents into a plastic primary fermenter and cold water. Pitch yeast when cool. After 4-5 days of primary fermentation, rack the fermenting beer into a secondary fermenter. Secondary fermentation should last about 10-14 days longer. Bottle when fermentation is complete.

Beer Style: fruit beer, pumpkin
Recipe Type extract
Description:
Made my second annual “It’s the Great Pumpkin Charlie Brown” Ale recently, and it has turned out wonderfully. So good in fact, that I thought I would share the recipe. Not trying to boast, just want to share with you other homebrewers.

It made a wonderful fall beer. (Almost too good, as the wife and her friends like it a little too much!! The spices were a little strong for about two weeks, but then they mellowed nicely. By far one of the best brews I have made (but then I always say that :-).
Ingredients:

* 7 pounds light dried malt extract
* 1 pound 40 L Crystal malt
* 2 pounds pale ale malt
* 1 whole pumpkin (10 - 15 lbs)
* 1 teaspoon ground cinnamon
* 1 teaspoon pumpkin pie spice
* 2 ounces fuggles (90 min)
* 1 ounces hallertauer (90 min)
* 1/2 ounce fuggles (5 min)
* 1/2 cup brown sugar mixed with 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spece (for priming)
* Wyeast liquid ale yeast, in starter

Procedure:
Clean and quarter the pumpkin, bake for 30 minutes at 350 F. Puree the pulp in food processor or blender. The grains and pumpkin were mashed for 90 minutes at 154 F. This thick mess was then strained into the brewpot (a long process!), and then a standard 90 minute boil took place. When done, cooled with a chiller, and WYEAST starter was pitched. Sorry about the WYEAST number, I forgot to record it. I know it was an ale yeast, and most probably a German ale yeast to be specific, but I am not certain. Standard fermentation and bottling, except the spices were added at priming time wiht the priming sugar.
Submitted by: Brian Walter

Beer Style: fruit beer, blackberry ale
Recipe Type extract
Description:
This brew turned out quite well too with a nice blackberry nose complimented by a floral note from the Cascade hop tea added at bottling. Enjoy!
Ingredients:

* 6 pounds Alexander’s Pale extract syrup
* 1 pound Orange Blossom Honey
* 1 pound ( 4 cups )Crystal Malt, 10L
* 1/4 pound ( 1 cup ) Victory Malt
* 1 ounce Cascade Pellets ( bittering - 60 mins )
* 1/2 ounce Cascade Pellets ( finishing )
* 1 pint WYeast #1084 Irish Ale Yeast ( recultured )
* 8 pounds Blackberries
* 2/3 cup Orange Blossom Honey ( for priming )

Procedure:
Place crushed grain in cold water and steep for 45 minutes at 155 degrees. Sparge into brewpot and bring to a boil. Add extract and bittering hops and boil for 50 minutes. During the boil, mash berries through a strainer to extract the juice. Add honey and boil for 10 more minutes, skimming off any scum that forms. Remove from heat and pour blackberry juice into the hot wort. Stir well and allow to steep for 15 minutes. Cool and pour into primary containing 3 gallons cold (previously boiled) water. Pitch yeast and aerate well. Rack to secondary when vigorous fermentation subsides. When fermentation completes, make a “hop tea” with the finishing hops. Cool, add to bottling bucket along with honey priming solution, and bottle.

Brown and Blue Ale
beer glass color indicator
Beer Style: fruit beer, blueberry ale
Recipe Type all-grain
Description:
There was lots of blueberry aroma coming from the fermenter the first couple of days, but not very much when I racked after 4 days. I bottled after 4 more days in the secondary.

I think lots of aroma volatiles got lost with all the outgassing in the primary; I think next time I may wait to add the berries to the secondary. I may also skip the roasted barley, and use only 1/2 pound of 40L crystal so the blue from the berries is more obvious.

The next batch is going to be a cherry wheat, with lots of tart baking cherries in the secondary and a looong maceration. Yum!
Ingredients:

* 6–1/2 pounds, pale malt
* 1/2 pound, wheat malt
* 3/4 pound, crystal malt (80L)

OG: 1.046 (5–1/2 gallons) FG: 1.010
Procedure:
Mash in 2 gallons at 130F, protein rest 30 minutes at 125F, add 1.25 gallons, mash 30 min at 150F, raise temp to 158F until converted (15 minutes), mash out 10 minutes at 170F. Sparge with 4 gallons to yield 5- -1/2 gallons at 1.046. Add Fuggles and 3/4 ounce of Goldings after 20 minutes of boil, boil 60 minutes, add last 1/4 ounce of Goldings and boil 15 minutes more. Rinse blueberries in a dilute sulfite solution (after weeding out the fuzzy ones), puree, and add to primary along with yeast.

Beer Style: fruit beer, blueberry ale
Recipe Type extract
Description:
When I tasted this during the bottling stage there was not much blueberry flavor. More blueberries may be required to give a stronger taste. The beer came out remarkably clear with a nice reddish tint.
Ingredients:

* 7 pounds, British amber extract
* 1-1/2 pounds, crystal malt
* 2 ounces, Northern Brewer hops (boil)
* 1 ounce, Fuggles hops (finish)
* Whitbread ale yeast
* 2 pounds, fresh frozen blueberries

Primary Ferment: 1 week
Procedure:
Steep crystal malt while bringing to boil. Remove grains and add extract and boiling hops. Boil 60 minutes. Add finish hops and let steep 15 minutes. Sparge into ice, mix. Rack to 7-gallon carboy. At peak of fermentation add blueberries. Ferment 1 week and rack to secondary. Prime with corn sugar.
Submitted by: Patrick Stirling

Beer Style: fruit beer, blueberry ale
Recipe Type extract
Description:
When I tasted this during the bottling stage there was not much blueberry flavor. More blueberries may be required to give a stronger taste. The beer came out remarkably clear with a nice reddish tint.
Ingredients:

* 7 pounds, British amber extract
* 1-1/2 pounds, crystal malt
* 2 ounces, Northern Brewer hops (boil)
* 1 ounce, Fuggles hops (finish)
* Whitbread ale yeast
* 2 pounds, fresh frozen blueberries

Primary Ferment: 1 week
Procedure:
Steep crystal malt while bringing to boil. Remove grains and add extract and boiling hops. Boil 60 minutes. Add finish hops and let steep 15 minutes. Sparge into ice, mix. Rack to 7-gallon carboy. At peak of fermentation add blueberries. Ferment 1 week and rack to secondary. Prime with corn sugar.
Submitted by: Patrick Stirling