Smiling tongue whit beer
Source: K.A. BLAINE
Recipe added: 06/12/98
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!
Recipe type: Extract
Batch Size: 5 GALLONS
Time in Boil: 1 HOUR
Primary Fermentation: 5 DAYS
Secondary Fermentation: 2 WEEKS
Additional Fermentation: 2 WEEKS IN BOTTLE TO CONDITION
- 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
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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