Was wondering if anybody has any experience with the hop Elixir out of the Alsace region in France? I've searched well the Google and haven't found much so far. I've used a few other French Alsace region hops and most have been noble in nature and have served well in lagers and Belgian beers but this one struck me different:
"Elixir is a new and exciting hop variety developed in the legendary growing region of Alsace, France. Elixir is a robust and complex hop that offers unique aromas of cognac, leather, and tobacco that are backed by sweet citrus fruits as well rose and lovage. Elixir is well suited for darker styles but can also be incorporated into fruit-forward styles or even spicy saisons."
This description put me on a path to try the Elixir hop in my tried and true Strong Bitter with the cognac and tobacco standing out for me. I feel this recipe (usually hopped less) will showcase the varietal well perhaps on a fitting stage. We certainly shall see... I'll update as I go.
fairly typical strong bitter-
6 gallons into fermentor:
(efficiency is my typical 80-83%)
Est. Original Gravity 1.061
Est. Final Gravity 1.014
Est. ABV 6.2%
Est. IBU 45.7
Est. Color 10.8 (SRM)
12 lbs Maris Otter (TF)
.5 lbs Extra Dark Crystal 120 (Simpsons)
.5 Crystal Light 45 (Crisp)
1 oz Elixir @ 60
1 oz Elixir @ 15
4 oz Elixir @ Whirlpool (@ Flame out)
2 oz Elixir @ Dry Hop (3 days)
1469 West Yorkshire (house yeast) (2 ltr starter active and added to fermenter)
Mash at 154 for 60 mins (plenty fermentable mash to get 76% attenuation'ish with 1469)
boil @ 60 mins
Ferment at 68F for 4 days then raise to 72F until FG is reached
Once again I usually do not hop this as aggressively and typically add more hops at 60 and 15 mins to achieve IBU's. I just really wanted to see this hop well in a recipe I know very well.
Once again I'll keep posting as I go... Brewing today.