====== Chanterelle Belgian Ale ======
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===== BEER STYLE =====
^ **RECIPE TYPE**| Partial Mash |
^ **BATCH SIZE **| 5g |
^ ** BOIL TIME **| 60min |
^ **START DATE **| |
^ **COLOR**| 10 SRM |
^ **BITTERNESS**| 27 IBU |
^ **ALCOHOL**| 7% |
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===== FERMENTATION =====
^**YEAST PITCHING TEMP** | ||
^**ORIGINAL GRAVITY**| 1.071 ||
^**FINAL GRAVITY**| 1.018 ||
^**PRIMARY FERMENTATION** | Days | xxF |
^**SECONDARY FERMENTATION** | Days | xxF |
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==== BREW NOTES ====
Steeped grains for 30 minutes at 155. Added malt extract and brought to boil, then did hops as scheduled.

Soaked 1/3lb chanterelles in about a pint of vodka for a month and added that at bottling

===== INGREDIENTS ===== 
==== Fermentables ==== 
^ Amount ^ Fermentable ^ Use ^
| 5 LB | Golden Light DME | Boil |
| 2 LB | Amber DME | Boil |
| 1 LB | Belgian Carapils | Steep |
| .5 LB | Caramel Malt 40L | Steep |
| .5 LB | Caramel Malt 10L | Steep |

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==== Hops ==== 
^ Amount ^ Hop ^ Time ^ 
| .75 oz | German Spalt | 60m | 
| 1.5 oz | Styrian Golding | 30m | 
| 1.5 oz | Styrian Golding | 10m | 
| .5 oz | Cascade | 1m |  
| .3 oz | German Spalt | 1m | 
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==== Yeasts ==== 
^ Name ^ Product Number ^
| Belgian Abbey II | Wyeast 1762 |
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===== TASTING ===== 
^ DATE ^ NOTES ^

~~NOTOC~~
{{tag>belgian specialty ale}}