sidepart
Well-Known Member
Working on what I can best describe as Baltic Porter (with too many IBUs). Going to try making a flavor extract, so I thought I'd share it with everyone. Let me know if anyone has any thoughts, tips or opinions. This will also be my FIRST all grain batch.
8lbs Briess American 2-row
3lbs Smoked Malt (20% of the grains so that's "noticeably" smokey I've read)
16oz Caramel 60L
8oz Caramel 120L
8oz Black Patent Malt
8oz Special B
8oz Carapils (head retention)
16oz Flaked Barley (creaminess, head retention)
15AAUs Warrior Pellets (60 minutes)
9AAUs Simcoe Pellets (half at 30 minutes half at 10 minutes left)
WLP060 Yeast (will probably use a starter and let it sit over night)
Flavor extract
1.5 cups Vodka
1Tbsp Pink Peppercorns
1/2cup morel mushrooms
Soak peppercorns and morels in vodka for 7-10 days, shaking the jar every few days. Add 1 cup of extract to 5 gallons (I might test the effect of adding this 1/4cup at a time to get the right amount).
Estimating these
OG: 1.075
FG: 1.020
ABV: 7-8%
IBU: 55-60
Going to do a single infusion and try out the batch sparging technique. 1.25qt/gallon of water. Mash at 152F. I'll make up the difference by splitting up the needed sparge water. Sparge with half of the water, sparge with the other half.
7 days in primary, 7 days in secondary. Add extract at bottling time. Age in bottles for 4 weeks. Just in time for September.
Story behind this beer. I'm a member of a Dungeons and Dragons podcast. One of our party, a Drow, enjoys drinking a psychedelic mushroom beer. So, I'm making this mushroom beer for him. I think it'd taste best in a smoked porter. I'm also using an unusual amount of bitterness. I figure in the game world, this beer has to travel. So I'm using them for "preservation".
8lbs Briess American 2-row
3lbs Smoked Malt (20% of the grains so that's "noticeably" smokey I've read)
16oz Caramel 60L
8oz Caramel 120L
8oz Black Patent Malt
8oz Special B
8oz Carapils (head retention)
16oz Flaked Barley (creaminess, head retention)
15AAUs Warrior Pellets (60 minutes)
9AAUs Simcoe Pellets (half at 30 minutes half at 10 minutes left)
WLP060 Yeast (will probably use a starter and let it sit over night)
Flavor extract
1.5 cups Vodka
1Tbsp Pink Peppercorns
1/2cup morel mushrooms
Soak peppercorns and morels in vodka for 7-10 days, shaking the jar every few days. Add 1 cup of extract to 5 gallons (I might test the effect of adding this 1/4cup at a time to get the right amount).
Estimating these
OG: 1.075
FG: 1.020
ABV: 7-8%
IBU: 55-60
Going to do a single infusion and try out the batch sparging technique. 1.25qt/gallon of water. Mash at 152F. I'll make up the difference by splitting up the needed sparge water. Sparge with half of the water, sparge with the other half.
7 days in primary, 7 days in secondary. Add extract at bottling time. Age in bottles for 4 weeks. Just in time for September.
Story behind this beer. I'm a member of a Dungeons and Dragons podcast. One of our party, a Drow, enjoys drinking a psychedelic mushroom beer. So, I'm making this mushroom beer for him. I think it'd taste best in a smoked porter. I'm also using an unusual amount of bitterness. I figure in the game world, this beer has to travel. So I'm using them for "preservation".