Bangy Tangy

Today I brewed the Bangy Tangy Belgian Ale. This beer was orgianlly named by my friend Josh Broten (who Brother Brotino is also named after). He's a big belgian beer fan and wanted me to brew a beer he would enjoy. He came up with the name and the first time I brewed this beer it was a big hit. My friend Jeff says that the name describes the beer perfectly. Because of the name, I tried to make a tangy white beer, I did this by adding cranberries and orange marmalade to the recipe. The end product was a very smooth, tangy wit that poured an orangish color. I recently redid the label and am brewing it in time for Josh's visit in February.

The recipe is:
2 lbs Pilsen malt
1 lb white wheat
1/2lb caramel 10
The above are partially mashed at 150 degrees for 30 minutes.
6 lbs Wheat Liquid Extract (added at 30 min)
.5 oz Magnum Hops (60)
.5 oz Magnum (30)
1 oz Sladek (due to the shortage of Saaz, this is a replacement) @ 5 min
8 oz chopped frozen cranberries at 30 minutes
2 T of orange marmalade (5 min)
1/2 t of paradise seeds (2 min)
Belgian Wit yeast.

We'll see how it turns out. It's cold in my basement, so I put the carboy upstairs in a cooler and wrapped it in blankets to get it up to 70 for the primary fermentation. Next time I'll write my impressions of my cranberry wheat beer (not quite 2 weeks in the bottle) and also share my thoughts on a new system I've added to reuse water from my wort chiller.
-Bearded Brewer