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Queen's Elixir

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

Original Gravity:

1.035

Final Gravity:

1.002

ABV (standard):

4.3%

IBU (tinseth):

0.0

SRM (morey):

2.4

Mash pH

n/a

Cost $

n/a

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Brew Log History

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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	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

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

Other Ingredients

Amount	Name	Type	Use	Time
0.50 g	Ascorbic Acid	Other	Primary	--
1.50 g	Calcium Chloride (anhydrous)	Water Agt	Primary	--
2 each	Campden Tablets	Water Agt	Primary	--
0.50 g	Sea salt	Spice	Primary	--
28 g	Yeast Energizer	Other	Primary	--
1 g	Wine Tanin	Water Agt	Primary	--
1.50 g	Acid blend	Other	Kegging	--
10 g	Lavender	Water Agt	Kegging	--

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

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

Last Updated and Sharing

235

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Brews

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

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Queen's Elixir

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