Place the Carafa I Malt and Dark Crystal Malt in a plastic zip-lock sandwich bag and crack them using
a rolling pin.
In a good size pot (around 5 litres) bring 2 litres of water to approximately 60-70°C.
Add the cracked Carafa I Malt and Dark Crystal Malt (we recommend wrapping in a mesh cleaning
cloth, pulled straight from the wrapper) and let steep for about 30 minutes.
Remove the Carafa I Malt and Dark Crystal Malt by gathering up the corners of the mesh cloth and lift,
allowing the liquid to drain from the malt back into the pot.
Bring the liquid to the boil and add Styrian Golding Hops and boil for 10 minutes.
Remove the pot from the heat and add the Dried Cranberries to the liquid (we recommend wrapping
in a mesh cleaning cloth, pulled straight from the wrapper).
Set the pot in a cold/ice water bath to cool (approx. 15 minutes) then strain into a fermenting vessel
(FV) saving the cranberries.
Add the European Lager and the Amber Malt Extract to the FV, stir to dissolve then top up with cool
water to the 18 litre mark and stir thoroughly.
Check the brew temperature and top up to the 22 litre mark with warm water to get as close as
possible to 25°C.
Add the cranberries in and sprinkle the Lallemand Belle Saison Ale Yeast, then fit the lid.

Ferment temperature can be warmer than normal and could be between 22-30°C.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1010 – 1015.

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18°C

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 5.2% ABV.