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Nirvana (Chanterelle Mushroom Abbey)

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Batch Size (gallons)5
Recipe typeAll Grain
Style23. Specialty Beer
Original Gravity1.068
Final Gravity1.009
ABV7.74% (basic)   /   7.76% (advanced)       [what's this?]
Color6.8 SRM
Boil Time90 min

YeastWhite Labs WLP530 (Abbey Ale)

Pale Malt (2 Row) US9 lbs 8 oz63.3%2
Pale Malt, Maris Otter2 lbs13.3%3
Wheat Malt, White1 lb 8 oz10%2.4
Munich Malt1 lb 8 oz10%9
Aromatic Malt 8 oz3.3%26

Saaz (Boil).75 oz904%7.6
Saaz (Boil)1.5 oz304%11
Saaz (Boil)2 oz104%6.9
Cascade (Boil).5 oz05.5%0

DirectionsMash at 150 for 60 minutes. Build up 75% of the necessary cells for fermentation. 

Sanitize knife and chop up 0.5 pounds of Chanterelle Mushrooms, place in bag preferably vacuum sealed and place in freezer during brew day.   

Fermented around 62 ambient for 2-3 weeks. 

Take Mushrooms out of freezer, place into secondary and allow them to reach room temp. You should see a lot of liquid from the mushrooms as they thaw. 

Rack the beer onto the mushroom for 10 days. Rack off of Mushrooms. 

Condition for 3 months then package.

Aroma - Pear, apple, hint of other citrus. A few Belgian Esters.

Appearance - Hazy, in-between golden and amber. Long lasting head.

Taste - So many Belgian flavors. Strong on the pair, apricot. There is this vinous taste that I can't put my finger on. Delicious.

Mouthfeel - Light bodied, silky texture. 

CreditsRecipe from Randy Mosher's Radical Brewing.

This all grain Specialty Beer homebrew recipe was submitted by zeith.