Plum Saison #1 - Beer Recipe - Brewer's Friend

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Plum Saison #1

247 calories 22 g 12 oz
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Beer Stats
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 12oz)
Carbs: 22 g (Per 12oz)
Created: Tuesday June 14th 2016
1.075
1.014
8.0%
13.8
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 2.53 g | 10.1 qt) 2.62 10.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.38 5.5  
Pre boil volume (equipment estimates 7.41 g | 29.6 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.87 31.5
Equipment Profile Used: System Default
 
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

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  • Last Updated: 2016-11-22 05:02 UTC