hi youtube today I'm going to make a
beer with added elderflower haven't done
it before I've tried plenty in pubs but I've never
added elderflower to one of the beers
I've made so looking forward to it
should come out alright and have that
taste of summer now I've done an elderflower
champagne video which made me think of making beer with elderflower because it
adds a really subtle floral taste to
it it's great when you get them in a pub
especially sat in a beer garden they're
lovely the recipe I put together I
put it together on Brewer's friend
so I've got all my details here I've said
before in other videos but Brewers
friend recipe calculated go on to
there to form your recipes because it
gives you all the information you need
absolutely perfect now I'm keeping the
malt bill quite simple because I want
the flavor of the elderflower to come
through and I've also chosen hops to
complement the elderflower so I've gone
for East Kent Goldin's and Fuggles all
those together should create quite a
nice floral British bitter I'm going for
a light bitter style.  I've got
4.5 Kg of Maris Otter
to add and 450 grams of crystal malt as
well. I've filled the kettle to twenty six
liters my colleague would like to come
in and have a look so filter 26 litres and as you can see in there
there's a hop screen there's also the
thermometer and then you've got the
element there you can also get another
version of this one which has a thermo
well for the ink bird so that you can
have more accurate temperature control I
have been using the bird but I've just
popped the thermometer, the probe should I
say just popped it in there and just
kept checking the temperature hasn't
been going too high.  Set it to 71 degrees which
it's just on 70 degrees  here now and
that's so that once I put the grain in
it will drop to a mashing temperature of
about 66 I want it in that middle
range because I want to get some of
those un-fermentable sugars just to
add a bit of sweetness and body but not
too many here we go
add the grain in and as you're going
give it a stir make sure that you don't
get any dough balls that just helps the
liquid get to every bit of grain and
convert the starches to sugar
all of the grain is now added and I just
thought I'd show you that because I thought it looked quite pretty okay go ahead and
stir Karl thank you so stir in
to get the dough balls out with this
recipe I'm using mostly base molt with
the added 450 grams
of crystal malt now the crystal malt is
just to add some color and also some
unfermentable sugars it will just give
it a bit more flavor a bit more body so
now I'm not going to mash for an hour
I've removed the siphon tube clips and
popped the lid on which will hold the bag
in place mashing at 66 the efficiency of
the crafty Fox is about 60% but the
ideal thing with brew in a bag brewing
is that it's quick and easy no need to
sparge and it's a great way of starting
off with all grain brewing time to remove the grain from the wort.  It's been mashing now for an hour at 66.
it's very good at all in its temperature
as well this craft box kettle so it's
ideal piece of equipment for all grain brewing
now the grains being removed you need to
get it to a rolling boil again the Crafty
Fox holds a good rolling boil so if my camera man would like to come in you can
take a look at it how it looks at the
moment nearly reached a rolling boil so
as you can see we've reached a boil
there and what you can do is just flick
a bit water in and it just helps to
disperse the foam and helps it just calm
down a little 20 grams of fuggles in
we go when it starts a rolling boil
remove the lid and this will allow DMS
to escape the DMS is a compound that can
give the beer an off flavor but because
it's volatile a lot of it is dispatched
in the boil
cool the wort down as quickly as you can
with a wort chiller this one is
available on our website and just
attaches to the tap it's cooled down
it's cooled down to 24 and now it's time
to transfer it there we go
so as you're transferring it make sure you get lots of splashes so that you get some oxygen in
there and that will help the yeast perform a healthy ferment okay all transferred
now and I've got just under 15 I was
hoping for a bit more but that's fine
the gravity reading is at about
1050
and it's now time to add the yeast I'm
adding a fermentis S-04 which is a good
flocculator
so should help it be a nice clear beer
I'll leave that now to ferment at 20
degrees for seven days I may also dry
hop it with some elderflowers in a
secondary vessel before bottling just to
add some more aroma to it and a bit more
flavour I shall update you on the
progress thanks for watching if you
liked the video please let us know and
subscribe to the channel thanks for
watching
