The following beer recipe is featured in the November/December 2004 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This may just be the most unique homebrew recipe you've come across yet!
If you haven’t picked up from the name, CicadAle incorporates cicadas—an insect that emerges in parts of the world every 17 years—in the boil.
To learn more about brewing beer with cicadas, check out the article All Abuzz Cicada Beer by recipe creator Greg Kitsock.
The following beer recipe is featured in the November/December 2004 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This may just be the most unique homebrew recipe you've come across yet!
If you haven’t picked up from the name, CicadAle incorporates cicadas—an insect that emerges in parts of the world every 17 years—in the boil.
To learn more about brewing beer with cicadas, check out the article All Abuzz Cicada Beer by recipe creator Greg Kitsock.
Ingredients:
- 36.75 lb (16.67 kg) two-row pale malt
- 4.0 lb (1.8 kg) Munich malt (dark)
- 2.25 lb (1.02 kg) CaraMunich 40
- 0.75 oz (21 g) Centennial hops, 10.5% alpha acid, 60 min
- 0.75 oz. (21 g) Northern Brewer hops, 9% alpha acid, 56 min
- 0.75 oz. (21 g) Cascade hops, 5.75% alpha acid, 52 min
- 0.75 oz. (21 g) Mt. Hood hops, 6.5% alpha acid, 48 min
- 0.75 oz. (21 g) Centennial hops, 10.5% alpha acid, 46 min
- 0.75 oz. (21 g) Northern Brewer hops, 9% alpha acid, 42 min
- 0.75 oz. (21 g) Cascade hops, 5.75% alpha acid, 38 min
- 0.75 oz. (21 g) Mt. Hood hops, 6.5% alpha acid, 34 min
- 0.75 oz. (21 g) Centennial hops, 10.5% alpha acid, 30 min
- 0.75 oz. (21 g) Northern Brewer hops, 9% alpha acid, 26 min
- 0.75 oz. (21 g) Cascade hops, 5.75% alpha acid, 22 min
- 0.75 oz. (21 g) Mt. Hood hops, 6.5% alpha acid, 18 min
- 0.75 oz. (21 g) Centennial hops, 10.5% alpha acid, 14 min
- 0.75 oz. (21 g) Northern Brewer hops, 9% alpha acid, 10 min
- 0.75 oz. (21 g) Cascade hops, 5.75% alpha acid, 6 min
- 0.75 oz. (21 g) Mt. Hood hops, 6.5% alpha acid, 2 min
- 1.00 oz. (21 g) Czech Saaz hops, 3.5% alpha acid 0 min
- 1 quart of cicadas (about 75 insects)
- White Labs English ale yeast
Specifications:
Yield: 12 U.S. gallons (45.4 L)
Original Gravity: 1.081
Final Gravity: 1.026
ABV: 7.31%
IBU: 92.7
Directions:
Dough in at 165° F (74° C). Saccharification rest temperature (at 90 minutes) 150° F (66° C). Mash out rest temperature, 165° F (74° C) (10 minutes). Sparge temperature, 170° F (77° C) (20 minutes).
Boil for 90 minutes. Beginning at 60 minutes, hop according to the above regimen.
Ferment at 65° F, both primary and secondary. Primary fermentation takes three weeks, secondary fermentation takes six to seven weeks.
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