Foraging and Brewing Beer with Chicory Root

IpqtUM0

I am always looking for new ways to incorporate local flavors into my brews, and after learning about the chicory flower/plant(and that it grows rampant near me), I decided an experimental batch was in order.

I have had good commercial examples that had used chicory, so I figured why not go with a full 5 gallons using a North English Brown Ale recipe.




Part A: Foraging Chicory

Chicory grows throughout the entire US and should be fairly easy to GD2cRSkrecognize. Since there are no poisonous look-a-likes, it’s a perfect herb to use in some foraging/brewing experimentation. It has pale blue blossoms that appear all through summer and fall. Its leggy, haphazard growing pattern is straggly, and the bottom leaves resemble the dandelion plant. Look for chicory in old abandoned fields, rural roadsides, and farmhouse yards.

Chicory has other uses than a roasted coffee-like root. The young leaves are edible in salads, as are the aforementioned blossoms, while the flower buds can be pickled!

Here is a very detailed explanation of the chicory plant and its uses.




Part B: Processing Chicory
We want the root for brewing, so you will want a spade or small spike of some sort to dig out the roots without damaging them. I used a new sponge and washed them with warm water to get them as clean as possible. You may have noticed these roots smell like nothing currently. Keep reading.

Before/After washing:

MTmP1HXl WczDlOWl
After a good scrub, we want to bake them to release/convert the amazing compounds that will fill the house with a very potent chocolate/coffee/earthy smell. Slice the roots into chunks and bake at 400F for 1 hour or until fully brown. They should look like the picture below (1).

aU7l7lFl a8R91dml XViLiXal

Once roasted, we packed them into a mason jar, and filled 1/4 with grain alcohol, to create an extraction, preserve the flavors, and sanitize the roots (since we will be adding to the fermentor).




Part C: Brewday & Recipe

We went with a low abv sorta-english brown ale for the base beer. We decided to use the roots as a post fermentation flavor addition in the carboy. We were concerned boiling the roots would result in tannin extraction and harsh unwanted flavors. Using them in the mash is another option we have yet to try.

Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7 gallons
Estimated Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: homebrewersassociation.org/homebrew-recipe/mister-manners/

Fermentables

Amount Fermentable PPG °L Bill %
8 lb United Kingdom – Maris Otter Pale 38 3.75 84.2%
0.5 lb American – Caramel / Crystal 60L 34 60 5.3%
6 oz American – Caramel / Crystal 120L 33 120 3.9%
4 oz United Kingdom – Dextrine Malt 33 1.8 2.6%
4 oz American – Chocolate 29 350 2.6%
2 oz American – Roasted Barley 33 300 1.3%
9.5 lb Total
Hops
Amount Variety Type AA Use Time IBU
1 oz East Kent Goldings Leaf/Whole 5.5 Boil 90 min 21.43
Other Ingredients
Amount Name Type Use Time
1 each Whirlfloc Fining Boil 15 min
3 g Yeast Nutrient Other Boil 15 min
1 tsp Gelatin Fining Primary 0 min
4 oz Chicory
Yeast
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 – 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
Alot
bvmBPsQ
  • Mashed in at 158° F (68° C) and held for 60 minutes
  • Mashed out at 168° F (76° C) for 10 minutes
  • Sparged at 168° F (76° C)
  • Gravity came in spot on at 1.048



Part D: Fermentation

  • Original Gravity: 1.048
  • Final Gravity: 1.018
  • ABV: 3.9%
  • Fermentation Temp: 66-68F

ibnawix

  • Fermented at 66-68 for 7 days.
  • Added mason jar with alcohol soaked chicory and allowed to condition for an additional 5 days.
  • Took really crappy potato quality picture (above)
  • Checked gravity (1.018). Cold crashed for 1 day, then kegged, and set to 30 PSI for 2 days.



Part E: Tasting & Notes

Appearance:JMSZS7n
Great clarity, dark reddish brown with a very thin off white head of foam that dissipates quickly

Smell:
Strong earthy presence, fresh roasted coffee bean, slight ashy notes in the background. No hop aroma present.

Taste:
Chocolate and roasted coffee flavors upfront mix well with the malty base brown ale. Earthy woody and vanilla in the background. Hops balance the high FG, definitely tastes more dry than sweet.

Mouth-feel:
A bit thin, but after all it is a 3.9 % beer. Carbonation is a bit low and likely best this way.

Drink-ability & Notes:

Fairly straightforward, but for that reason it is a very session-able autumn ale. Not at all a desert beer despite the chocolate and coffee notes. Chicory is awesome, definitely plan to use in other styles/bigger beers in the future

Conclusion:
A great beer that will be a regular around here during autumn. After now trying 4 and 12 oz amounts, I believe the 8 oz of chicory was the sweet spot. I plan to be more careful when roasting, lower and slower to avoid the very slight ashy (best word I could come up with) flavor and aroma. Also consider ways to combat the oil content from the roots, as it appears to greatly detract from the head of the beer. Either use a grain that increases head retention, or somehow reduce the oil content in the roots.

If you end up brewing with it or have before, let me know your experiences with it!




Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s