Smiling tongue whit beer

Source: K.A. BLAINE
Recipe added: 06/12/98
Email: KMAPM@EARTHLINK.NET

Although the ingredients sound odd, this is a very great tasting brew. The spices and mushrooms married perfectly with the malt and grains. A definite re-brew! My next batch I will try 5 lb. wheat malt extract and 2 lb. extra light malt extract, along with orange blossom honey. It will make your tongue smile.=) Enjoy!

Specifics

Recipe type: Extract
Batch Size: 5 GALLONS
Starting Gravity:
Finishing Gravity:
Time in Boil: 1 HOUR
Primary Fermentation: 5 DAYS
Secondary Fermentation: 2 WEEKS
Additional Fermentation: 2 WEEKS IN BOTTLE TO CONDITION

Ingredients:

6 1/2 lb. wheat malt extract (wheat 65%)
1 1/2 wheat malt (1.6L)
1/4 lb. crystal malt (10L)
1/4 lb. roasted barley
2 oz Mt. Hood hops
1 oz tettnanger hops
zest of 1 orange
7 dried shitake mushrooms
2 tbs. coriander
1 tbs. rosemary
1 tbs. thyme
1 tbs. crushed mint
1 pkg. liquid belgian white beer yeast (wyeast 3944)
1 tsp. Irish moss (add last 10 min. of boil)
3/4 cup corn sugar (priming)
1 lb. wildflower honey

Procedure:

I steeped grains at 155 degrees for 30 min. Then add: wheat malt extract, 1 lb. wildflower honey, 1 tbs. coriander, 1.5 oz. Mt. Hood hops, 2 dried shitake mushrooms (broke into thirds). Last 10 min. of boil add irish moss. last 5 min of boil add: 1/2 oz. Mt. Hood hops, zest of 1 orange, 1 tbs. of coriander, rosemary, thyme, crushed mint, and 5 shitake mushrooms (broke into thirds). Last 1 min. of boil add: 1 oz. tettnanger hops. Take off heat and let steep for 5 min. then cool wort.

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