Water was Stockport corporation pop (30L treated with a crushie night before brew) 1 teaspoon Calcium Sulfate, mash PH adjuster as per instructions with the PH coming in at 5.45 on the digimeter 15mins into mash.
Just over 18L for mash @66c, sparge with 14L, boil was a nudge over 28L in the GF with me managing 23.5L in the fermenter, OG was 1.052 with FG 1.010 after 4 days fermenting. Dry hop was 4 days with weighted hop sack which acted like a filter as I racked the beer out of the fastferment. I added 50g of dry elderflowers for the last 5 mins of boil and 15min steep, there are hints of them in the brew BUT I feel the hops are over powering them right now, as it ages maybe the hops will mellow and the elderflower will shine, we shall see...no biggy I added them as i had them. Its a little green right now however it has an awesome aroma, very hoppy taste burst on the tongue, juicy if you want, very floral,good bitterness with good malty after tone with the biscuit shining thru right at the end. I was expecting 6% ABV from this with an OG of 1.056 but i failed to hit this high, maybe next time I will get the efficiency up.
Yeast used was GV12, 250ml from saved washed slurry off previous brew, might try Nottie next time.
