Recipe: Cranberry Berliner Sour Ale
Nothing suits a hot summer day (or any day for sour beer fans) like a fruited Berliner. Even though cranberries are typically harvested in autumn, they are available pretty much all year round, in most supermarkets and are very complimentary to the lactic tartness of the Berliner.
Head to your local Mangrove Jack's stockist to pick up your ingredients and get brewing today.
Note: The availability of these products may vary between regions - if you would like us to assist with suggestions for substitutions, please contact us.
YOU WILL NEED:
10 g Centennial Hop Pellets (Alternative: Any suitable Bittering Hops)
10 g Mosaic Hop Pellets (Alternative: Any suitable new world citrus/tropical aroma/flavour hops)
2x Packets Mangrove Jack's Bavarian Wheat M20 yeast (1x M20 Yeast sachet already included with Berliner Pouch)
1 L Preservative-free Cranberry Juice
125 g Cranberries
- 600 g Dextrose
1. On the brew day, clean and sanitise your fermenter, airlock, lid and mixing paddle with Mangrove Jack’s Total San Sanitiser.
2. Add 3 L of boiling water to your fermenter, then add the centennial and mosaic hops (in a hop sock). Steep for 5 minutes and then remove.
3. Add the cranberries
3. Pour the contents of the Mangrove Jack's Craft Series Limited Edition Berliner pouch into the fermenter and squeeze out the remains.
4. Add 600g of the Mangrove Jack’s dextrose and stir until completely dissolved.
5. Top up to 23 L with cold water.
6. Check the liquid temperature is below 25°C (78°F), then add the contents of the M20 yeast sachets into the fermenter.
8. Ferment per the instructions on the Craft Series pouch.