Elderflower Saison

191 calories 17.9 g
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Patrick O'Brien
Calories: 191 calories (Per )
Carbs: 17.9 g (Per )
Created Friday February 17th 2017
1.058
1.012
6.0%
25.9
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale Ale10 lb Pale Ale 37 3.5 83.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8.3%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 8.3%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz El Dorado0.2 oz El Dorado Hops Pellet 15.7 Boil 60 min 10.96 10%
0.20 oz El Dorado0.2 oz El Dorado Hops Pellet 15.7 Boil 30 min 8.43 10%
0.60 oz El Dorado0.6 oz El Dorado Hops Pellet 15.7 Boil 5 min 6.56 30%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop 7 days 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4 gal Main Rest - 167F Infusion 152 °F 60 min
2 gal Mashout - 212F Infusion 169 °F 5 min
2 gal Batch Sparge - 169F Sparge 169 °F 5 min
Starting Mash Thickness: 1.45 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Elderflower (steep) Herb Boil 5 min.
1.20 oz Elderflower (steeped in 4cups boiling water for 5 min) Herb Secondary 7 days
1 each Whirlfloc Tablet Fining Boil 15 min.
0.25 tsp Yeast Nutrient (in warm water) Other Boil 5 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 10 23 50 51 40
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
 
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!



Award Winning Recipe
View Count: 5767
Brew Count: 0
Last Updated: 2017-05-02 18:01 UTC

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