The idea for this beer is creation from a brainstorming session after a Nationals game this summer. The fruit was steeped for 15 minutes at 150 degrees, blended, strained, and added to the wort post boil. The resulting beer has a blood red color with the smoky notes of a stout but with a fruity aroma. -Dane
Alright, so I was a little hesitant on the ratio of cranberries to other berries and sugar. Have you ever eaten a raw cranberry? Wowsers! It is definitely tart. Dane assured us that this recipe was well-planned. After we mashed and strained the berries we had 4 cups of berry solids left over. I took these solids home, added 1 cup of water, 1/2 cup of apple juice, 5 cups of sugar, and a package of SureGel. Once dissolved, I got out some canning jars and canned some CRABS jam. Pretty good flavor (raspberry taste plus a hint of cranberry). Martha Stewart would be proud. -Jeff
The Vitals
Name: CRABS
FG: 1.010
ABV%: 4.72
Bottled: 01/10/2011
Brewers: Aaron, Jeff, Steve, and Dane
Name: CRABS
Source: Own recipe w/ Wisconsin grown cranberries and some Michigan hops
Add-ins/ons: 4lbs fresh Wisconsin cranberries, 2lbs frozen blueberries, 1lb frozen raspberries
OG: 1.046FG: 1.010
ABV%: 4.72
Bottled: 01/10/2011
Brewers: Aaron, Jeff, Steve, and Dane
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