Plum Saison - Beer Recipe - Brewer's Friend

Plum Saison

204 calories 14.1 g
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jacob Johnson
Hop Utilization: 98%
Calories: 204 calories (Per )
Carbs: 14.1 g (Per )
Created: Friday July 15th 2022
1.063
1.006
7.5%
23.9
13.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 47.9%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 2.7%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 2.7%
0.50 lb Weyermann - Chocolate Rye0.5 lb Chocolate Rye 29.9 240 2.7%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 5.3%
7.28 lb Plum7.28 lb Plum 4.95 0 38.8%
18.78 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Domestic Hallertau1.25 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 17.13 55.6%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 6.8 44.4%
2.25 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander Seed Spice Boil 5 min.
4 g Dried Lavender Water Agt Boil 5 min.
3 g orange peel Water Agt Boil 5 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
6 g Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 321 B cells required
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 321 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Quarter and freeze plums. Thaw and crush to puree. Pasteurize sous vide: bring to 160°F and hold for 15 min. Ice bath to 70°F, add 3.5g pectic enzyme, rest one hour. Add to fermenter in grain bag when krausen begins to subside.

View Count: 179
Brew Count: 1
Last Updated: 2022-07-22 20:09 UTC

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