Circe's Elixir 2019

Partial Mash Recipe

Submitted By: morgue (Shared)
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Batch Size: 3.00 galStyle: Specialty Beer (23A)
Boil Size: 4.27 galStyle Guide: BJCP 2008
Color: 5.4 SRMEquipment: Extract - Full Boil 3 Gal Batch
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.063 (15.3° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.005 SG (1.4° P)Fermentation: Ale, Two Stage
ABV: 7.6%Taste Rating: 30.0

Amount Name Type #
3 lbs 4.80 oz Pilsner Liquid Extract [Boil] (3.5 SRM) Extract 1
1.00 mg “To make the forgetful,” a pinch of wormwood and mandrake (Boil 30 min) Misc 2
1 lbs Honey [Whirlpool] (1.0 SRM) Sugar 3
0.51 gal Moscato Wine Grape Juice - 19 Brix [Primary] (3.0 SRM) Juice 4
1.0 pkgs Franken Saison - Morgue Brewing house blend ( #) Yeast 5
1.0 pkgs Lactobacillus (Wyeast Labs #5335) Yeast 6
1.0 pkgs Belgian Sour Mix 1 (White Labs #WLP655) Yeast 7


Add honey at beginning of cool down. Initial fermentation with saison. Add grape juice to initial after vigor ends (3 days?) —————— BATCH 3/19/2019 3.5 gallon boil, up to about 3.75 with malt at boil temp. Added pinches of mandrake and wormwood to boil and 3.3 lbs Pilsen LME. 30 minute boil. 0.8 lbs honey to whirlpool. Pulled off about half gallon wort, cooling in freezer for yeast starter. Will add to Frankenester. Nice vigorous half gallon starter. Great honey taste to the wort after cool down. OG 1.044 Add grape must after high kräusen. 3/22 Added grape must. Fermenting very happily. 4/13 SG 1.000 Secondary with White Labs Belgian Sour Blend. Captured the trub to continue the life of my Frankenester. Sample tastes great. Definitely reminiscent of Circe 2015 early on before the Lactobacillus took hold. Hopefully the sour blend won’t be too dank. 4/26 SG 1.000 Beautiful golden clarity. Already substantial pungent tartness. 4/28 Bottled 3.2 gallons with 1.45 oz cane sugar dissolved in boiling water. I think slight sweetening of the sugar improves it. Balances the dry and tart, but sweetness will disappear with bottle conditioning. 2021.7.5 Glorious. Not paint stripper. Shimmering bronze. Wine tart. Mixed bugs coming through. Multidimensional. ———————————————————————————————————————————————— BATCH FAILED AND DUMPED !!! 2/17/2019 3.3 lbs Pilsner LME. 1.7 lbs Munich LME. 1 lbs honey - Best Choice from Strack & Van Til. Prepping stored reused Weizen yeast and lacto bacteria for repitch. Worried lacto is mostly acetic now. We’ll see. 2/18 Kettle souring. Topped up kettle to 4 gallons. Added about 8-10oz of my rinsed lactobacillus. Plastic wrapped lid on and placed on heating pad. 2/23 Slight tingling sourness. Regrettably, tastes more acetic than lactic to me. Will kill it tomorrow. 2/28 No sour. I guess the lacto is dead. Will get another vial and add to secondary. In fermenter now with reused Weizen yeast. SG 1.032 Need to add grape must after kräusen. Maybe more honey too? 3/3 Still no activity. I guess the Weizen yeast is dead. Pitched some young reused cider yeast and some Frankenester. Dumped batch because acetobacter caught on and fermentation wasn’t happening. END OF FAILED & DUMPED BATCH —————— "If the brewer chooses not to use a prepared lambic culture, then any Saccharomyces culture can be used for primary fermentation. The primary fermentation should be allowed to progress for about two weeks before adding the lactic acid cultures. This allows plenty of time for the primary culture to establish itself and complete the bulk of the fermentation." "When the main fermentation is complete and the Saccharomyces population in suspension begins to decrease, the lactic acid bacteria start to increase in population. If a prepared lambic culture was not used, this is the time to add the lactic acid bacteria. It is important to note that Lactic Acid Bacteria is very sensitive to even moderate levels of IBU. Keep IBU levels below 10. The lactic acid cultures responsible for souring a lambic beer are: Pediococcus and Lactobacillus (Wyeast 5733 and 5335 respectively). The temperature of the fermentation should be allowed to rise to allow the lactic acid cultures to establish themselves. The sourness will continue to increase for up to 2 years."

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