Norse Ebulon Mead [Elderberry, Oak-Aged]

"Water: 1 tsp Gypsum 5 g Calcium Chloride (dihydrate) Fruit: 2.72 kg elderberries Hops: 40 g Magnum Acid Suppl'mt: 5 g Lactic acid Malt: 8.16 kg NO - Fairytale ALE malt Sugars: 0.46 kg Cane Sugar - (late boil kettle addition) Oak: 40 8 Oak Cubes Medium Toast Yeast: Wyeast - London Ale I| 1318 "

CellarDog47

creator

6/15/2024

date

5 gallons

servings

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Ratings (N/A)

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Rich and fruity elderberries complemented by hints of oak and a smooth malt backbone, brewed with London Ale yeast for a classic English ale finish.

ingredients

1 tsp Gypsum
5 g Calcium Chloride (dihydrate)
2.72 kg elderberries
40 g Magnum Hops
5 g Lactic acid

8.16 kg Fairytale ALE malt
0.46 kg Cane Sugar (late boil kettle addition)
40 8 Oak Cubes Medium Toast
Wyeast - London Ale I| 1318 Yeast

steps

1.
Start by sanitizing all equipment.
2.
Crush elderberries and place them in a large muslin bag.
3.
Heat water to 152°F and add malt, gypsum, and calcium chloride.
4.
Bring to a boil, add hops, lactic acid, and sugar.
5.
Cool wort and transfer to fermenter.
6.
Add elderberries and oak cubes, ferment.
7.
Bottle after fermentation is complete.

elderberry oak-aged english-ale fruit-beer homebrew london-ale

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Comments

Name: Norse Ebulon Mead [Elderberry, Oak-Aged]
Yield: 5
Ingredients: 1 tsp Gypsum; 5 g Calcium Chloride (dihydrate); 2.72 kg elderberries; 40 g Magnum Hops; 5 g Lactic acid; 8.16 kg Fairytale ALE malt; 0.46 kg Cane Sugar (late boil kettle addition); 40 8 Oak Cubes Medium Toast; Wyeast - London Ale I| 1318 Yeast

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