Candy Cap Mushroom Imperial Stout

(5 gallons/19 L, all-grain)
OG = 1.084  FG = 1.021
IBU = 60  SRM = 41  ABV = 8.2%

Candy cap mushrooms impart a distinct flavor and aroma of maple syrup, but unlike syrup those qualities are not lost in fermentation. A little goes a long way with these mushrooms. 

Ingredients
13 lbs. (5.9 kg) 2-row malt
1 lb. (0.45 kg) brown malt 
1 lb. (0.45 kg) flaked oats
1 lb. (0.45 kg) Carafa® III malt
1 lb. (0.45 kg) dextrose sugar (10 min.)
12.75 AAU Brewers Gold hops (60 min.) (1.5 oz./42 g at 8.5% alpha acids)
12.75 AAU Brewers Gold hops (10 min.) (1.5 oz./42 g at 8.5% alpha acids)
0.07–0.14 oz. (2–4 g) dried candy cap mushrooms (secondary)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
2⁄3 cup corn sugar (if priming)

Step by step
This is a single step infusion mash. Heat 4 gallons (15 L) of strike water to 168 °F (76 °C). Stir in the grains, ensuring no dough balls are left. Mash should stabilize at 154 °F (68 °C). Hold at this temperature for 60 minutes then begin your lautering process. Sparge with enough water to collect 7 gallons (26.5 L) of wort in your kettle. Boil for 90 minutes adding hops and corn sugar at the times indicated.

After the boil is complete, chill the wort down to fermentation temperature and pitch the yeast. Be sure to aerate the wort properly and pitch enough yeast if using a liquid strain. Use two sachets if using a dry yeast strain; aeration is not needed. Ferment at 69–72 °F (20–22 °C) for two weeks. 

The dried candy cap mushrooms are added during secondary a week before packaging. Two grams will impart a more subtle hint of maple, while 4 grams should impart a pronounced, lingering maple character. It’s recommended to start at the low end of the addition rate the first time brewing this recipe (you can always make a steeped mushroom tea to add after fermentation if you desire more character from the mushrooms). 

After a week, rack off the mushrooms and bottle or keg as usual.

Candy Cap Mushroom Imperial Stout

(5 gallons/19 L, extract with grains)
OG = 1.084  FG = 1.021}
IBU = 60  SRM = 41  ABV = 8.2%

Ingredients
7.5 lbs. (3.4 kg) golden dried malt extract
1 lb. (0.45 kg) Carafa® III malt
0.5 lb. (0.23 kg) Carafoam®
0.5 lb. (0.23 kg) crystal malt (60 °L)
1 lb. (0.45 kg) dextrose sugar (10 min.)
12.75 AAU Brewers Gold hops (60 min.) (1.5 oz./42 g at 8.5% alpha acids)
12.75 AAU Brewers Gold hops (10 min.) (1.5 oz./42 g at 8.5% alpha acids)
0.07–0.14 oz. (2–4 g) dried candy cap mushrooms (secondary)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
2⁄3 cup corn sugar (if priming)

Step by step
Begin by heating 5 gallons (19 L) of water in your kettle. Place crushed grain in a muslin bag and submerge in the water. Allow the grains to steep as the water heats up to 168 °C (76 °C). Remove grains allowing liquid to drip back in the kettle. Remove kettle from heat and stir in the dried malt extract. Once the extract is fully dissolved, turn heat back on and bring wort to a boil. Boil for a total of 60 minutes adding hops and sugar at the times indicated.

After the boil is complete, chill the wort to fermentation temperature. Transfer to a fermenter and top off to 5 gallons (19 L). Pitch the yeast. Be sure to aerate the wort properly and pitch enough yeast if using a liquid strain. Use two sachets if using a dry yeast strain; aeration is not needed. Ferment at 69–72 °F (20–22 °C) for two weeks. 

The dried candy cap mushrooms are added during secondary a week before packaging. Two grams will impart a more subtle hint of maple, while 4 grams should impart a pronounced, lingering maple character (you can always make a mushroom tea to add after fermentation if you desire more character from the mushrooms). After a week, rack off the mushrooms and bottle or keg as usual.