Nirvana (Chanterelle Mushroom Abbey)
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Batch Size (gallons) | 5 | |||||||||||||||||||||||||
Efficiency | 70% | |||||||||||||||||||||||||
Recipe type | All Grain | |||||||||||||||||||||||||
Style | 23. Specialty Beer | |||||||||||||||||||||||||
Original Gravity | 1.068 | |||||||||||||||||||||||||
Final Gravity | 1.009 | |||||||||||||||||||||||||
ABV | 7.74% (basic) / 7.76% (advanced) [what's this?] | |||||||||||||||||||||||||
IBU | 25.5 | |||||||||||||||||||||||||
Color | 6.8 SRM | |||||||||||||||||||||||||
Boil Time | 90 min | |||||||||||||||||||||||||
Yeast | White Labs WLP530 (Abbey Ale) | |||||||||||||||||||||||||
Fermentables |
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Hops |
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Directions | Mash 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. | |||||||||||||||||||||||||
Fermentation notes | 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. | |||||||||||||||||||||||||
Tasting notes | 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. | |||||||||||||||||||||||||
Credits | Recipe from Randy Mosher's Radical Brewing. |
This all grain Specialty Beer homebrew recipe was submitted by zeith.