Plum Rhubarb Saison - Beer Recipe - Brewer's Friend

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Plum Rhubarb Saison

152 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Mig
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Sunday March 19th 2023
1.050
1.009
5.4%
32.3
6.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb United Kingdom - Maris Otter Pale8.5 lb Maris Otter Pale 38 3.75 53.1%
0.75 lb Torrified Wheat0.75 lb Torrified Wheat 36 2 4.7%
0.75 lb United Kingdom - Cara Malt0.75 lb Cara Malt 35 17.5 4.7%
3 lb Plum3 lb Plum 4.95 0 18.8%
3 lb US - Rhubarb3 lb US - Rhubarb - (late boil kettle addition) 4 0 18.8%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 First Wort 0 min 21.01 57.1%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 4.4 Boil 15 min 11.28 42.9%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.39 g Protofloc Fining Boil 15 min.
1.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
0.70 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) 356 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 143 @ 18C       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.9 L Infusion -- 65 °C 60 min
9.1 L Infusion -- 72 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 20.6
Mash volume with grains 24.5
Grain absorption losses -5.9
Remaining sparge water volume 13.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 29.2 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 22.8 L) 23
Estimated amount in fermentor 23
Total: 34.5  
Equipment Profile Used: System Default
 
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!

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  • Last Updated: 2023-03-26 19:12 UTC