Plum Saison #1

Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Chris Wenger
Calories: 247 calories (Per )
Carbs: 22 g (Per )

Created: Tuesday June 14th 2016

Original Gravity:

1.075

Final Gravity:

1.014

ABV (standard):

8.0%

IBU (tinseth):

13.8

SRM (morey):

7.4

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Belgian - Pilsner9 lb Pilsner	37	1.6	37.5%
1 lb	American - White Wheat1 lb White Wheat	40	2.8	4.2%
1 lb	German - CaraRed1 lb CaraRed	34	20	4.2%
1 lb	American - Aromatic Malt1 lb Aromatic Malt	35	20	4.2%
12 lb	Plum12 lb Plum	4.95	0	50%
24 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.49 oz	Centennial0.49 oz Centennial Hops	Pellet	10	Boil	30 min	12.43	49.5%
0.50 oz	Willamette0.5 oz Willamette Hops	Leaf/Whole	4.5	Boil	5 min	1.35	50.5%
0.99 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.49 oz	Centennial (Pellet)	12.43	49.5%
0.50 oz	Willamette (Leaf/Whole)	1.35	50.5%
0.99 oz / $ 0.00

Yeast

White Labs - Belgian Saison II Yeast WLP566

Amount:	1 Each	Cost:
Attenuation (avg):	81.5%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	No

Brett of some kind

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Ended boil with about 4.25 gallons 5/26/16
Measured at 1.763 (18.5 brix)

Pitched late on the 26th
Observed fermentation morning 27th

add pectic enzyme to keep clear

Added 12 lbs of fruit with sour mix on 6/2.

Bottled 11/19/16

View Count: 5328
Brew Count: 1
Last Updated: 2016-11-22 05:02 UTC

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