This recipe comes from the “Tooting Your Fruit” chapter of Randy Mosher’s book Radical Brewing: Recipes, Tales & World-Altering Meditations in a Glass.
Though not necessarily a fruit, Mosher explains why Chanterelles are his choice for “the perfect beer mushroom.”
“This is one of my regular house beers. The chanterelles add an ethereal fruitiness, very delicate and complex. It was inspired by a reference to a German schnapps made from chanterelles.” – (Mosher p.187)
Nirvana Chanterelle Ale | Spice/Herb/Vegetable Beer
- 9.5 lb (4.3 kg) | U.S. two-row lager malt
- 2.0 lb (0.90 kg) | British two-row pale ale malt
- 1.5 lb (0.68 kg) | Munich malt
- 1.5 lb (0.68 kg) | wheat malt
- 0.5 lb (227 g) | aromatic/melanoidin (dark Munich)
- 0.75 oz (21 g) | Saaz (3% AA) (90 min)
- 1.5 oz (43 g) | Saaz (3% AA) (30 min)
- 1.5 oz (43 g) | Saaz (3% AA) (10 min)
- 0.5 oz (14 g) | Cascade (3% AA) (0 min)
- 0.5 lb (227 g) | Chanterelle Mushrooms
- Belgian abbey yeast
- Original Gravity: 1.083 (20.5 °P)
- Final Gravity: n/a
- ABV: 5.7 to 6.7%
- IBU: 27
- SRM: Amber
- Boil Time: 90 minutes
- Efficiency: n/a
- Pre-boil Volume: 6.5 gallons (24.6 L)
- Pre-boil Gravity: n/a
- Step mash: mash in at 113°F (45°C), hold for half hour, raise to 145°F (63°C), hold for half hour, raise to 156°F (69°C), hold for 45 minutes.
- Mash out at 170°F (78°C) and sparge until 6.5 gallons are collected.
- Maturation: 2-3 months
Extract + Steeped Grains Option:
- 8.0 lb (3.6 kg) | pale dry malt extract
- 1.0 lb (0.45 kg) | dextrin malt
- 0.5 lb (227 kg) | pale crystal malt
- 0.5 lb (227 kg) | medium crystal malt
Steep grains at 150-160°F (65.5-71°C) for 30 minutes, add extract, top off with enough water for 60 minute boil, bring to boil and carry on with boil schedule used in all grain recipe. Add mushrooms in the same manner as all grain recipe.