Eille Biére de Miel

Adapted by StarChefs.com
May 2015
Yield: 23.5 hectoliters

OG: 15 Plato, FG: 12 Plato

ABV: 7.5 percent, IBU 15

INGREDIENTS:

425 kilograms Pilsner malt
100 kilograms flaked wheat
water
14 grams Sorachi Ace hops
6.5 grams Liberty hops
Super Moss kettle finings
lemon zest
juniper berries
chamomile
Rose hips
coriander
4.5 grams Santiam hops
Saison yeast
650 pounds honey
lemon juice

METHOD:

Combine Pilsner malt and flaked wheat with 350 liters water. Heat 1.1 kiloliters water to strike temperature of 65ºC. Mash in the grist to a liquor/grist ratio of 2.25 at 65ºC for 10 minutes, or until saccharification, as evidenced by iodine. After mashing, vorlauf for 20 minutes, or until clear. Transfer to kettle and add Sorachi Ace to first wort. Sparge with 1,550 liters water at 76ºC.

Add enough water until 26 hectoliters is reached in kettle and bring to a boil; boil for 60 minutes. At 10 minutes from knockout, add Liberty and SuperMoss. At 2 minutes from knockout, add lemon zest, juniper berries, chamomile, rose hips, and coriander. Add Santiam at knockout. You should have a total amount of 25 hectoliters of wort at 5.3 pH. Whirlpool for 10 minutes, then rest for 10 minutes. Transfer to fermentation vessel at 25ºC.

Pitch tank with 1 million cells per degree plato of saison yeast. Set jackets at 28ºC for the first 48 hours then let free rise after. Between turn 2 and 3, dilute honey with 4 hectoliters hot liquor and pasteurize at 80ºC for 10 minutes. Transfer honey solution to fermentation vessel. Ferment at 25ºC until final gravity of 12 Plato is reached; add lemon juice and additional lemon zest, juniper berries, chamomile, and rose hips to fermentation vessel. After 24 hours, crash tank to 0ºC.  Bottle to 2.8 volumes of CO2.