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Rhubarb & Plum Ale (Saison) - Beer 52

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 33 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Mig
Calories: 158 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)

Created: Sunday August 23rd 2015

Original Gravity:

1.052

Final Gravity:

1.009

ABV (standard):

5.7%

IBU (tinseth):

32.3

SRM (morey):

6.1

Mash pH

n/a

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 kg	United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale	38	3.75	51.9%
500 g	Torrified Wheat500 g Torrified Wheat	36	2	4.7%
500 g	United Kingdom - Cara Malt500 g Cara Malt	35	17.5	4.7%
2 kg	Plum2 kg Plum	4.95	0	18.9%
100 g	Corn Sugar - Dextrose100 g Corn Sugar - Dextrose	46	0.5	0.9%
2 kg	Rhubarb2 kg Rhubarb - (late boil kettle addition)	4	0	18.9%
10.60 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Challenger50 g Challenger Hops	Leaf/Whole	6.98	First Wort	0 min	15.87	29.4%
20 g	East Kent Goldings20 g East Kent Goldings Hops	Leaf/Whole	4.4	Boil	30 min	5.04	11.8%
50 g	East Kent Goldings50 g East Kent Goldings Hops	Leaf/Whole	4.4	Boil	15 min	8.14	29.4%
50 g	East Kent Goldings50 g East Kent Goldings Hops	Leaf/Whole	4.4	Boil	5 min	3.27	29.4%
170 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Challenger (Leaf/Whole) 50 g Challenger (Leaf/Whole) Hops	15.87	29.4%
120 g	East Kent Goldings (Leaf/Whole)	16.45	70.6%
170 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
30 L	Infusion	--	65 °C	60 min
13 L	Infusion	--	72 °C	15 min
Starting Mash Thickness: 3.5 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Protofloc		Fining	Boil	15 min.

Yeast

Danstar - Belle Saison Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	17 - 24 °C	Starter:	Yes
Fermentation Temp:	25 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 531 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose Amount: 143 @ 18C CO₂ Level: 2 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Gypsum 6g Epson Salt 1g Cal Chlor 6g Baking Soda 1 Lactic Acid 12 (+2 at bottling if over 4.40) Mash pH est at 5.40 post-boil pH should be lower with Rhubarb, Beer pH should will raise after watering up (lowered again at bottling if over 4.40 with 2ml Lactic acide)
Mash Chemistry and Brewing Water Calculator

Notes

Boil half the rhubarb seperately for 5 mins to kill of any germs then strain, add Juice to end of boil. Second half add to secondary. half plums to 5 min of Boil, half tio secondary.

Ferment this one warm for Esters!

Last Updated and Sharing

1,668

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Brews

Public: Yup, Shared
Last Updated: 2017-06-10 00:49 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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