5.25 gallon, all grain
Est. OG: 1.074, Actual OG: 1.070
Est. FG: 1.019, Actual probably lower
ABV: 7% - 7.5%
90 minute boil
- 9 1/2 lbs US 2-Row
- 2 lbs Maris Otter
- 1 1/2 lbs Munich
- 1 1/2 lbs Wheat Malt
- 1/2 lb Melanoidin malt
- 1/2 oz Czech Saaz (3% AA) at 90 minutes
- 1/4 oz Magnum (14% AA) at 90 minutes
- 1 1/2 oz Saaz at 30
- 1 1/2 oz Saaz at 10
- 1/2 oz Cascade at flame out for aroma
Yeast was two packets of dry Safbrew T-58, their Strong Belgian strain. Rehydrated with a bit of GoFerm in some warm water. Took off like a rocket, blowoff tube came in very handy. It's fermenting upstairs, covered with a blanket. The house is 65 during the day, so it should stay in a nice range. The basement is hanging around 62 and Belgian yeasts sometimes get sluggish that low. Some people ferment their Belgians at crazy high temps, but I have always had better luck in the high 60's. I'll rack it in a day or two, then bottle with the chanterelle extract in another week or so.
The Chanterelle Extract:
Chanterelles have a lovely mushroomy apricoty smell when fresh. To capture the essence of Chanterelle mushrooms you use vodka and make a sort of Schnapps. I used a half pound of chanterelles from the load that we foraged in the Olympics, chopped fine, and covered in Tito's vodka in a mason jar for two weeks. Then I strained it through a couple layers of cheesecloth. It smells and tastes like mushroomy vodka. It's weird. But it's going in at bottling and we'll see how it all turns out.
Popped a 12oz bottle. Nice yeast cake at the bottom. Fairly well carbonated for only a week. It will no doubt pick up a bit more in the weeks to come. As for the Chanterelles. Well. It tastes like a Belgian. A good Belgian. But nothing spectacular. Which is a bit weird, the vodka was certainly mushroomy. Oh well. Tastes good. Problem will be entering it in competitions. It's not noticeably mushroomy but is noticeably delicious. But a judge might have a mushroom allergy so I can't enter it as just "Belgian Golden". Also the color is a bit muddy, I'd drop the melanoidin by half next time and make it a bit lighter.
UPDATE: Gold and BEST IN SHOW at 2010 Cascade Brewers Cup!