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    Chanterelle Belgian Ale

    BEER STYLE

    RECIPE TYPE Partial Mash
    BATCH SIZE 5g
    BOIL TIME 60min
    START DATE
    COLOR 10 SRM
    BITTERNESS 27 IBU
    ALCOHOL 7%

    FERMENTATION

    YEAST PITCHING TEMP
    ORIGINAL GRAVITY 1.071
    FINAL GRAVITY 1.018
    PRIMARY FERMENTATION Days xxF
    SECONDARY FERMENTATION Days xxF

    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

    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

    Yeasts

    Name Product Number
    Belgian Abbey II Wyeast 1762

    TASTING

    DATE NOTES
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    alcohol/homebrewing/chanterelle_belgian_ale.txt · Last modified: 2024/01/07 13:33 (external edit)