The first beer brewed for 2021 and it’s a doozie. After a round or two of beers at a recent Bakfish Homebrew Meetup, a question was thrown out there to allow each person at the table to throw out an ingredient, and we, as a group, would decide on two. Randy Daily threw out “mushrooms”… and it stuck. Vienna Malt was the other ingredient.
Therefore, this is our Vienna Malt lager with Shiitake and Porcinni Mushrooms. For those wondering, it is an “in your face” flavor. It’s drinkable, but you won’t be burning through a six pack. That said, I’ve made beer bread with it, and my wife has made chili with it… and it’s pretty good.
Pre-Boil Gravity: 1.045
Original Gravity: 1.062
Final Gravity: 1.014
ABV: 6.3%
Fermentables: 18 lbs. - Vienna Malt 2 lbs. - Crystal 20 2 lbs. - Dark Munich Malt 2 lbs. - Belgian Biscuit ½ lb. - Pale Chocolate Boil (hops in pellet form): 1.4 oz. - Northern Brewer (8%) @60 1.4 oz. - Northern Brewer (8%) @30 12 oz. - Shiitake Mushroom Powder @10 (Spiceology brand) 1.4 oz. - Northern Brewer (8%) @0 Dry Hopped: 12 oz. - Shiitake Mushroom Powder (Spiceology brand) 8 oz. - Dried Porcini Mushrooms Yeast – USE STARTER: WLP810 San Francisco Lager
Special Instructions:
Lager at 50 degrees Fahrenheit increasing temps by 3 degrees every three days until at 62 then hold..
Move to secondary after ~ 10 days. Dry Hop in secondary and remain lagering at 62 for four weeks.
Remove porcini mushrooms after 5-7 days. Note: To added the dried mushrooms, I placed them in sterilized sauce pan and cover with filtered water until floating. Then brought this mixture to 170 degrees and let steep for 15 minutes. I then added the mixture, water (~4 cups) and mushrooms, to the beer after cooling.
