Wee Shroomy
Wee Shroomy
Denny Conn, with thanks to Randy Mosher and Scott "Skotrat" Abene
A ProMash Recipe Report
Recipe Specifics
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 20.25
Anticipated OG: 1.085 Plato: 20.54
Anticipated SRM: 15.9
Anticipated IBU: 27.5
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
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Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 7.75 Gal
Pre-Boil Gravity: 1.061 SG 14.89 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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98.8 20.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
1.2 0.25 lbs. Roasted Barley America 1.028 450
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.10 oz. Northern Brewer Whole 10.00 27.5 45 min.
Extras
Amount Name Type Time
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.5 Unit(s)Whirlfloc Fining 15 Min.(boil)
2 lb. fresh chanterelle mushrooms
Yeast
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WYeast 1728 Scotish Ale
Mash Schedule
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Mash Name:
Total Grain Lbs: 20.25
Total Water Qts: 28.00 - Before Additional Infusions
Total Water Gal: 7.00 - Before Additional Infusions
Tun Thermal Mass: 0.13
Grain Temp: 65.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
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sacc 0 60 154 154 Infuse 170 28.00 1.38
Total Water Qts: 28.00 - After Additional Infusions
Total Water Gal: 7.00 - After Additional Infusions
Total Mash Volume Gal: 8.62 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Procedures: Before brewing, clean and roughly chop 2 lb. of fresh chanterelle mushrooms. Vacuum pack them and freeze for at least a week. On brew day, the first gallon of mash runoff is run into a separate pot. Boil it down to a thick syrup, about a pint in volume, while the rest of the brew session takes place. Add the boiled down portion back to the kettle with the rest of the wort at the end of the main wort boil. Pitch the slurry from 3 qt. yeast starter and ferment the beer at 55-60F until fermentation is complete. Thaw the frozen mushroom and add them and any liquid from them into a secondary fermenter. Rack the fermented beer onto the mushrooms. Let it sit for 2-4 weeks, then rack the beer off the mushrooms and bottle or keg the beer. The key to this recipe is to vacuum pack and freeze the mushrooms. When you thaw them it breaks down the cell walls and releases the liquid that gives the beer it's unique flavor. The chanterelles add an apricoty, earthy richness to the wonderfully caramelly Scotch ale.