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Old 06-18-2012, 05:49 PM   #1
JRdaSconnie
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Default Elderflower wheat

So I've been looking for info any anyone doing beers with elderflowers in it. A few here and there, but no one raving about a great brew. I got into the whole fermentation hobby by making elderberry wines, so I know the plant well...just not the flowers. My main question comes on when to use the flowers. I'd think dry-herbing would be the way to go to get the best flavor/aroma, but in Radical Brewing, Mosher just throws out there that the flowers can be toxic if not "cooked" and leaves it at that. Anyone out there have some pointers? I haven't done much with herbs other than my Sarsaparilla Gorilla Sour Stout.


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Old 06-18-2012, 06:09 PM   #2
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This will take much of the work out of it for you. I know from using this stuff as a chef first hand that it's a great product with an amazing aroma. It's quite sugary though so compensate for that in your calculations.


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Old 06-20-2012, 06:24 AM   #3
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Default Elderberry flowers

I've always wanted to try Elderberry flowers in a beer or mead, but have not done so yet.

However, I did find this...

Quote:
Originally Posted by Wiki on Elderberry Flowers
The leaves, twigs, branches, seeds and roots contain a cyanide-inducing glycoside.. However, ripe berries (pulp and skin) are safe to eat


I also have a spice guide from BYO magazine which suggests Elderberry flowers be used in the secondary for about 2 days .. no more than 2 oz per 5-gal.

Sounds like the berries & flowers are safe enough... Just do your own research until you feel comfortable enough to try them!

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Old 07-29-2012, 01:20 PM   #4
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Mashing my base weiss beer right now. Plan is to use flower petals in secondary. Considered making a vodka extract but we'll see how this turns out first. Going heavy on local Wisconsin ingredients: Sconnie ditch elderflowers, raw Wisconsin wheat, local Cascades, and harvested Lakefront Wisconsinite yeast. Very excite.
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Old 07-29-2012, 03:37 PM   #5
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Here is the cereal mash that I did with the raw wheat and some base Pils. Using my "new" old late 50's Coleman 426B that I just picked up yesterday! Planning an all Coleman brewday for a Pre-Prohibition Lager with a fellow Coleman enthusiast in my HBC. After the cereal mash I emptied the thin mash into my MLT and then did a mini-decoction-esque boil of the thick mash. Smelled like nutty whole wheat bread!


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