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Beer Recipe of the Week: Nirvana Chanterelle Ale

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)

Name:  Nirvana Chanterelle Ale
All Grain/ Extract w/ Specialty Grains: 5 gallons (19 L)

All Grain Ingredients

Statistics:

Original Gravity: 1.083 (20.5 °P)
ABV: 5.7 to 6.7%
Color: Amber
Bitterness: 27 IBUs
Maturation: 2-3 months
Yeast: Belgian abbey

Directions:

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.

Note: Single infusion mash will work for this beer. Try 154°F for one hour. Add hot water to mash out.

Take 1/2 lb of fresh chopped chanterelle mushrooms and soak in enough vodka to cover for a week or two, then strain through a coffee filter. Discard the spent mushrooms. Once the ale is ready for kegging or bottling, add the chanterelle extraction and proceed as normal.

Extract + Steeped Grains Option:

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.