Belgian Ale with Apple Cider, Elderberry and Elderflower
ELDER GOD
NOT CURRENTLY AVAILABLE
6.4%

ABV
16

IBUs
1.060

OG
ABOUT
A beckoning amber ichor that embraces and enslaves the worlds of beer and cider. Sour apple and tart fruit qualities entice the tongue, while hints of elderflower whisper in the darkness of your palate, subtly lingering. Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn.
Malts Maris Otter, Melanoidin, Caramunich I, Special W, Toasted Flaked Wheat, Carafoam
Hops Tettnang, Columbus
Yeast Bastogne Ale
RECIPE
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MASH TUN

Mash

79.9%
Maris Otter
2.3%
Melanoidin
1.6%
Caramunich I
1.1%
Special W
11.4%
Toasted Flaked Wheat
3.7%
Carafoam
+
Mash - Target pH: 5.3
Ca
151
ppm
Mg
13
ppm
Na
13
ppm
SO4
96
ppm
Cl
185
ppm

Mash Schedule
66.6°C
Saccharification - 60 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Boil

6.7 IBUs
Tettnang - First Wort, 90 min
12 IBUs
Columbus - First Wort, 90 min

Whirlpool

85.88 g/L
Apple Cider - 10 min
8.24 g/L
Elderberry - 30 min
1.76 g/L
Elderflower - 30 min

Heat Exchanger

18.0°C
Target Temperature
1.063
Target OG
+
Final Water Profile
Ca
151
ppm
Mg
15
ppm
Na
18
ppm
SO4
102
ppm
Cl
154
ppm

FERMENTER

+
Bastogne Ale Yeast

Fermentation Schedule
1821°C
Primary Fermentation - 7 days
9°C
Crash/Harvest/Lager - 14 days
0°C
Cold Crash - 3 days

BRITE TANK

6.6%
ABV (Target)
18.7
IBUs (Target)
1.013
FG (Target)

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