Rhubarb & Plum Ale (Saison) - Beer 52 - Beer Recipe - Brewer's Friend

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Rhubarb & Plum Ale (Saison) - Beer 52

158 calories 13.7 g 330 ml
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Beer Stats
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
1.052
1.009
5.7%
32.3
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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
 
Mash Guidelines
Amount Description 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 29.8
Mash volume with grains 35.4
Grain absorption losses -8.5
Remaining sparge water volume 16.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2
Pre boil volume (equipment estimates 39.6 L) 39
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil volume (equipment estimates 32.5 L) 33
Estimated amount in fermentor 33
Total: 46.4  
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: 2017-06-10 00:49 UTC