This beer was made before the first week of class and I decided to mix the spent grains with oyster mushroom mycelium and stuff orange juice cartons with the substrate and see whether or not the grains would become colonized. This recipe was obtained from “Brooklyn Brewshop’s Beer Making Book” by Erica Shea and Stephen Valand. However Aromatic malt was substituted with Melanoidin and Hallertau hops were substituted with Hersbrucker hops.

Apple Crisp Pseudo-Lager

 

  • Mash

 

10lb American 2-row malted barley

.5lb Caramel 60 malt

.25lb Chocolate malt

.25lb Melanoidin malt

 

  • Boil

 

1.5 oz. Fuggel hops

.5 oz Hersbrucker hops

3 cinnamon sticks

6 apples (2 Granny smith, 2 Honey crisp, 1 Black Arkansas, 1 Opal to obtain well rounded apple flavor)

1tsp Irish moss

  • Ferment

Low temperature ale yeast

  1. Heatstrike 3 gallons of water to 165°F for a target resting temperature of 152°F.
  2. Steep grains in mash tun for 1 hour, and bring 4 gallons of water to 170°F for sparge.
  3. Sparge liquids out of mash tun rinsing the water back through grains a couple times and adding sparge water until around 5 gallons is achieved.
  4. Return wort to high heat to achieve heat break.
  5. When heat break occurs reduce heat, stir, blow on foam, start 60 minute timer, add fuggel hops and cinnamon sticks.
  6. Add Hersbrucker hops after 59 minutes.
  7. After 60 minutes is up, turn off heat and add peeled and diced apples, immersion chiller and Irish moss.
  8. Using immersion chiller, cool beer from 212°F down to around 70°F.
  9. Strain wort, Oxygenate and pitch yeast.