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)
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)
Ingredients:
- 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
Specifications:
Yield: 5 gallons (19 L)
Original Gravity: 1.083 (20.5 °P)
ABV: 5.7 to 6.7%
SRM: Amber
Boil Time: 90 minutes
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.
- Maturation: 2-3 months
Preparing the Mushrooms
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 to taste and proceed as normal.
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.
Join for Less Than a Pint
Subscribe for only $4.99/month
Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.
Share Post