Elderflower Saison - Beer Recipe - Brewer's Friend

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Elderflower Saison

184 calories 22.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 24.6 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Patrick O'Brien
Calories: 184 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created: Saturday June 9th 2018
1.059
1.020
5.1%
23.7
11.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg United Kingdom - Maris Otter Pale4.6 kg Maris Otter Pale 38 3.75 83.6%
450 g Crisp Malting - Crystal Light - 45L450 g Crystal Light - 45L 33.1 45 8.2%
450 g German - Melanoidin450 g Melanoidin 37 25 8.2%
5,500 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g El Dorado7 g El Dorado Hops Pellet 13 Boil 60 min 10.26 11.4%
7 g El Dorado7 g El Dorado Hops Pellet 13 Boil 30 min 7.89 11.4%
19 g El Dorado19 g El Dorado Hops Pellet 13 Boil 5 min 5.55 31%
28.30 g El Dorado28.3 g El Dorado Hops Pellet 13 Dry Hop 7 days 46.2%
61.30 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28.50 g Elderflower (steep) Herb Boil 5 min.
34 g Elderflower (steeped in 4cups boiling water for 5 min) Herb Secondary 7 days
1 each Whirlfloc Tablet Fining Boil 15 min.
 
Yeast
Lallemand - Lallemand Belle Saison Dried
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 239 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
KTZGSGB
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 60 80 100
Mash Water
- 2 gal Lincoln NE tap water
- 2 gal RO water
- 1/4 tsp Calcium Chloride (.85 g)
- 1.6 ml 88% Lactic Acid
Mashout + Sparge Water
- 2 gal Lincoln NE tap water
- 2 gal RO water
- 1/4 tsp Calcium Chloride (0.85g)
- 4.1 ml 88% Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Main Rest - 167F Infusion -- 67 °C 60 min
80 L Mashout - 212F Infusion -- 76 °C 5 min
80 L Batch Sparge - 169F Sparge -- 76 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 17.8 L) 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 24.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 31  
Equipment Profile Used: System Default
 
Notes

Original recipe

https://www.brewersfriend.com/homebrew/recipe/view/456753/elderflower-saison

Modified due to unavailability of some malts

Original Notes:

Brew Day - 2/26/2017
Pitched yeast at 65F and held for 5 days before slowly increasing to 72F.
Add Dry Hops/Flower - 3/19/2017
Bottle Day - 3/26/2017
Bottles Submitted - 4/18/2017
BJCP Private Judging - 4/29/2017

Winner of the Empyrean Brewery Spring 2017 Beer Quest competition for a flower beer!

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  • Last Updated: 2019-06-06 10:56 UTC