ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.042
FG: 1.007
IBUs: 34
ABV: 4.6%
MALT/GRAIN BILL
7 lb (3.2 kg) Belgian pilsner
1 lb (454 g) white wheat malt
HOPS & ADDITIONS SCHEDULE
1.2 oz (34 g) Styrian Goldings at 60 minutes [24 IBUs]
1 oz (28 g) Saphir at 30 minutes [10 IBUs]
1.7 oz (48 g) fresh elderflowers at flameout/whirlpool
YEAST
Lallemand LalBrew Belle Saison
DIRECTIONS
Mill the grains and mash in at 122°F (50°C), rest 10 minutes; raise to 149°F (65°C), rest 60 minutes; raise to 162°F (72°C), rest 15 minutes; then raise to 170°F (77°C), rest 5 minutes, and mash out. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.8 gallons (26 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding the hops and elderflowers according to the schedule. Chill to about 70°F (21°C), aerate the wort, and pitch the yeast. Ferment at 72°F (22°C). When fermentation is complete, crash, package, and carbonate to about 3 volumes.