Week 3 Beer

This Beer I chose because shiitake and oyster mushrooms are commonly grown on wheat straw. My hopes are that I can make a decent beer out of only wheat without any barley, and that this substrate will be easier for the mycelium to colonize. I created this recipe with the primary intention of being able to grow mycelium on the spent grains.

All Wheat Smoked Oak Beer 3-Gallon batch:

Straw in mash

Rinsing straw

• Mash

Straw (to avoid a stuck sparge due to wheat’s lack of hulls)

4 lb. of White Malted Wheat

¼ lb. of Oak Smoked Wheat

¾ lb. of Torrified Wheat

1 lb. of Red Wheat

• Boil

¾ oz Willamette Hops divided into thirds

(¼ oz. at 30-minute mark, ¼ oz. at 45-minute mark, ¼ oz. at 55-minute mark)

1 Cup of granulated sugar at heat break (to bring up alcohol level)

1 tsp Irish moss at 45-minute mark (for clarifying)

Boil wheat ale

Heat break wheat ale

Hydrometer

Oxygenating wheat ale

• Ferment

Nottingham Ale Yeast

1. Heat strike 2 ½ gallons water to 162°F for target resting temp of 152°F.
2. Lay down a couple handfuls of rinsed straw at bottom of mash tun to avoid stuck sparge.
3. Boil 2 gallons of water to keep on hand for the sparge.
4. Sparge water out of mash tun while adding boiling water until 3 ¼ gallons are in kettle.
5. Put water back through grains a few times.
6. Place kettle back on high heat. When heat break occurs, stir, lower heat setting, add sugar and start timer for 60 minutes.
7. Add hops, and Irish Moss at correct intervals.
8. At the end of the boil, cool wort with immersion chiller.
9. Strain wort through sterilized mash tun into sterilized fermenting vessel.
10. Oxygenate wort and pitch yeast, then cover and insert air lock.