Queen's Elixir - Beer Recipe - Brewer's Friend

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Queen's Elixir

104 calories 6.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Other Fruit Melomel
Boil Time: 0 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 104 calories (Per 330ml)
Carbs: 6.3 g (Per 330ml)
Created: Monday August 1st 2022
1.035
1.002
4.3%
0.0
2.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg CA - Wildflower Honey2.5 kg Wildflower Honey 35 2 71.4%
1 kg Blueberry1 kg Blueberry - (late fermenter addition) 4.95 0 28.6%
3.50 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Ascorbic Acid Other Primary 0 min.
1.50 g Calcium Chloride (anhydrous) Water Agt Primary 0 min.
2 each Campden Tablets Water Agt Primary 0 min.
0.50 g Sea salt Spice Primary 0 min.
28 g Yeast Energizer Other Primary 0 min.
1 g Wine Tanin Water Agt Primary 0 min.
1.50 g Acid blend Other Kegging 0 min.
10 g Lavender Water Agt Kegging 0 min.
 
Yeast
Lallemand - Lalvin ICV D-47
Amount:
1 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Medium
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 3 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Reverse Osmosis Water 20 °C 20 °C --
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg  
Mash volume with grains  
Remaining sparge water volume 20.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.8
Pre boil volume 21
Boil off losses  
Post boil Volume 21
Going into fermentor 21
Total: 20.1  
Equipment Profile Used: System Default
 
Notes

Weigh out honey and mix into 4L of 80c water to blend into fermenter water. Target blend for 21c and start fermentation there
Ferment at 21c and let it free rise
Aeration with aquarium pump and stainless stone
14g yeast nutrient and ascorbic acid at pitching (Omega Propper Seltzer nutrient)
14g 3rd day of fermentation after degassing
Rack to Keg as secondary with thawed frozen blueberries in sanitized bag (mash with pectic enzyme while thawing)
Acid blend or Malic Acid - shoot for PH of 5
Also add 60ml (2oz) each of natural blueberry and lavender tincture
Force carbonate in keg at 3c - 30 lbs pressure for 24 hrs then drop to 12- 14lbs for serving

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  • Public: Yup, Shared
  • Last Updated: 2022-08-03 17:47 UTC